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Southern Goo Goo Cluster Cupcakes with Toasted Marshmallow Peaks and Bourbon Ganache Drizzle

  • Writer: Natalie Frank
    Natalie Frank
  • Jun 29
  • 2 min read

An irresistible twist on a Tennessee candy classic — these over-the-top Southern cupcakes are filled with nostalgia, rich flavor, and just enough mischief to make you grin


Natalie C. Frank, Ph.D June 29, 2025

Goo Goo Cluster Cupcakes Creator/Youtube Screenshot
Goo Goo Cluster Cupcakes Creator/Youtube Screenshot

Born in Nashville in 1912, the Goo Goo Cluster was the first candy bar in America to combine multiple ingredients — milk chocolate, caramel, peanuts, and nougat — into one decadent bite. It wasn’t just a sweet treat; it was a Southern innovation. Over a century later, it remains a cultural icon.

But why stop at candy? These Goo Goo Cluster cupcakes pay tribute to the original with chocolate-peanut cakes, nougat cream filling, bourbon ganache glaze, and a sky-high swirl of toasted marshmallow frosting — all topped with a bite of real Goo Goo Cluster. They’re dramatic. They’re nostalgic. They’re unapologetically Southern.

These Southern Goo Goo Cluster cupcakes bring the best of old-school candy-bar nostalgia and modern indulgence to your kitchen. Sweet, salty, gooey, and toasted — every bite tells a story worth savoring.


Fun Facts


  • The Goo Goo Cluster was advertised in the 1920s as “A Nourishing Lunch for a Nickel.”

  • It’s believed the name “Goo Goo” came from baby talk, implying it’s “so good even a baby would ask for it.”

  • Goo Goo Clusters are so iconic, they have their own museum and shop in downtown Nashville.


Servings: 12–14 cupcakes

Prep Time: 35 minutes

Bake Time: 18–20 minutes

Chill Time: 45 minutes

Total Time: ~1 hour 40 minutes


Ingredients


For the Chocolate-Peanut Cupcakes


  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 3 ounces semisweet chocolate, chopped

  • ¾ tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp salt

  • 1 cup granulated sugar

  • 2 large eggs

  • ½ cup vegetable oil

  • ½ cup buttermilk

  • 1 tsp vanilla extract

  • ½ cup chopped roasted peanuts


For the Nougat Cream Filling


  • ½ cup marshmallow creme

  • ⅓ cup creamy peanut butter

  • ½ cup heavy cream

  • 4 Goo Goo Cluster candy bars, finely chopped

  • 2 tbsp powdered sugar


For the Bourbon Ganache


  • ½ cup semi-sweet chocolate chips

  • ¼ cup heavy cream

  • 1 tbsp bourbon (optional but highly recommended)


For the Toasted Marshmallow Frosting


  • 3 egg whites

  • ¾ cup granulated sugar

  • ¼ tsp cream of tartar

  • 1 tsp vanilla extract

  • Kitchen torch for toasting


For the Garnish


  • 2 Goo Goo Clusters, chopped or quartered




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