S’mores Cupcakes

Nothing screams summer like camping! And what do you want most when you are camping? S’MORES! I wanted to recreate one of my favorite treats, but in cupcake fashion. After mulling over some ideas, I came up with the idea to do a graham cracker crust, an ooey-gooey chocolate cake and a marshmallow buttercream frosting. It was a cupcake to be eaten with a fork, let me tell you…but oh so delicious. I hope you enjoy as well!

S’mores Cupcake Ingredients
Graham Cracker Crust
  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
    (skip the sugar, even if your box of graham cracker crumbs tells you to add it)
  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  • 1/2 cup mini chocolate chips
  • ½ cup butter {room temperature}
  • 1 7 oz. jar Marshmallow Fluff
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • mini-marshmallows (for topper)
  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  2. Mix together graham cracker crust and melted butter. Place heaping spoonful into the bottom of lined muffin tins and press down.
  3. In a large bowl, mix together flour, sugar, cocoa, baking soda, and salt. Add room-temp eggs (one at a time), buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be runny. Mix in mini-chocolate chips.
  4. Using a cookie scoop, fill muffin tins until 3/4 full and bake on middle rack of oven for about 35 minutes (it may take a bit longer with the graham cracker crust, so watch carefully if you leave in a tad longer than suggested), until toothpick inserted in center comes out clean.
  5. Cool completely before handling or frosting.
  6. While cupcakes bake, start on your frosting. Beat butter and powdered sugar until fluffy and well mixed.
  7. Mix in fluff and vanilla by hand and mix well.
  8. Add to piping bag and pipe onto cupcakes.
  9. I decided to top with a few little mini-marshmallows and use a torch to get them nice and toasty. If you don’t have a kitchen torch, take a baking tray, cover it with tin foil, spray liberally with Baker’s Joy or Pam and stack up a few marshmallows in several piles (I would suggest four on the bottom, one in the center on top) and place under your oven boiler on low. Watch closely and pull as soon as they begin to get brown. Let cool for a minute, then use a spatula or butter knife (coat with additional baking spray for a less sticky mess) and remove from foil and place on top of the frosted cupcake. YUM.

Irish Cream Cupcakes

I love a festive cupcake – heck, I love cupcakes for all occasions. So, even though I’m not an Irish lass, I celebrated with some green and a nip of Bailey’s to mark St. Patrick’s Day!

This super moist cupcake packs a little surprise with the addition of just a few mini chocolate chips and frosting can easily be adult-only or kid friendly to your liking.


Let’s get started, shall we? Recipe adapted from http://www.food.com

Cake Ingredients

3/4 cup unsweetened Ghirardelli cocoa powder
3/4 cup hot water
6 tablespoons butter
1 2/3 cup cake flour (you can sub all-purpose if you want)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
1/2 cup miniature chocolate chips

Frosting Ingredients

1 cup butter, room temperature
1 (1 lb) package confectioners’ sugar
1/4 cup Bailey’s Irish Cream (sub heavy cream for kid friendly cupcakes)
1/8 teaspoon gel/paste food coloring


Preheat oven to 350 degrees F. Line cupcake tin with liners (I made about 24 cupcakes with this batter).

MIX cocoa powder and hot water in a small bowl until dissolved; set aside.

MELT the 6 tablespoons of butter in a microwave proof bowl or cup; set aside

STIR flour, sugar, brown sugar, baking powder, baking soda and salt together in a large bowl.

ADD buttermilk, eggs, melted butter and cocoa mixture to flour/sugar mix and beat until fully incorporated.

STIR in mini chocolate chips.

DIVIDE batter among liners. HINT: for perfectly even cupcakes, use a disher (aka, a mechanical cookie scoop) to divide the batter among the liners. If you use the Oxo brand, I use two medium scoops per liner.

BAKE 18 – 20 minutes or until toothpick inserted comes out clean.

TRANSFER cupcakes to wire racks to cool.


BEAT 1 cup room temperature butter until fluffy.

STIR in confectioners’ sugar until blended.

ADD Bailey’s (or heavy cream) and beat until light and fluffy (2-3 minutes).

STIR in food coloring until blended.

PIPE or spread frosting onto cooled cupcakes.


“Where The Wild Things Are” Cupcakes


My beautiful and wonderful best friend just recently had her first child – a gorgeous baby boy whom she named Maddox…”Max” for short. For her shower, her very creative (and very talented in their own right), MIL and step-MIL hosted a Where The Wild Things Are themed event. Her step-MIL sent me a note and asked if I would make cupcakes and I couldn’t wait to try my hand at decorating  cupcakes for such a special day!

I made Red Velvet cupcakes filled with pastry cream (recipe for the cake can be found here) and I looked up some pictures of other Where The Wild Things Are cupcakes for inspiration. I picked up some pre-made fondant in orange (Carol’s nose), white (Carol’s teeth) and yellow (the crown). I also grabbed some candy eyes from Michael’s (they have everything!). I dyed the coconut buttercream I made black for Carol’s fur and to pipe Max’s name and just left the remainder of it white for the background frosting. I used a “grass” tip to make the fur…which I think came out pretty convincing!

I might skip the black frosting if I ever make these again because the dye makes it very messy to eat (though very cute to look at) in favor of using chocolate frosting (dark brown would look great too and there would be no messy dye to contend with).

Lemonade Cupcakes

I’ve been completely remiss in posting, mostly because I just moved into my very first house with my husband! Yay! There have been treats coming out of my kitchen…so let me catch everyone up.

Lemonade Cupcakes

One Thanksgiving, our family was planning on congregating after everyone’s separate dinners for a big celebration over desserts. Of course, I wasn’t going to make pie…I was going to make cupcakes. So, I asked what flavors people wanted and even in mid-November, there was an over-whelming number of people who wanted my lemonade cupcakes. When I got up to Maine, I was happy to find that there was a mini-fridge in my hotel room (the room I was sharing with my sister) so I popped my cupcakes in the fridge to await our celebration the next day. My Mom, just two doors down from us in the same hotel, stopped by later that night asking if she could steal one of the cupcakes. I can’t say no to my Mom…well, she loved them so much she came back TWO MORE TIMES. I said to her, “Mom, people are going to wonder where the cupcakes went!” And her response, “I’ll just eat one more so the number of cupcakes is still even!” It still gives me a giggle thinking about that night.

For Mother’s Day this year, I couldn’t think of a better thing for my Mom then making her favorite cupcakes and having my Dad deliver them to her. Pictured above, I made her favorite – lemon cake, filled with lemon curd and topped with a pink lemonade buttercream frosting. HAPPY MOTHER’S DAY MOM!

I found these super cute lemon candies at Michael’s – they were actually lollipops but I managed to pull the sticks out of each one so I could use them as toppers. A really good lemon cake recipe can be found here from Paula Deen (I love her cake recipes, what can I say?)  A hint though: I reduce the amount of pink lemonade powder by a tablespoon…otherwise it gets really sour and slightly bitter (at least to me).

So happy that summer flavors are back in the rotation!

Basketball Cupcakes

Basketball Cupcakes

A very talented friend of mine had just finished her first major documentary and we wanted to celebrate in a special way when she announced a viewing party at her home. Her documentary subject: Lebron James. The documentary is called Losing Lebron. I highly recommend checking it out if you have some time!

Of course, what better way to celebrate a fantastic documentary about basketball than with some basketball cupcakes!

This was my very first (and only, thus far) try and attempting this cupcakes and so they aren’t as pretty, nor as neat, as some of my other work. But the attempt is a fair one and they tasted great. You can make whatever kind of cupcake you want…and frost with whatever type of frosting you’d like. What makes these cupcakes special is the basketball decoration.

I went to my local grocery store and grabbed a box of original donut holes (original because the ones that have cinnamon or chocolate on them tend not to look as smooth and finished when dunked into chocolate). I tinted my vanilla buttercream orange and then melted it down to a dipping consistency in the microwave (only takes seconds, so don’t over-microwave).

Using a candy spatula (the kind with the opening in the bottom that allows excess frosting to drip off), I dunked each of my donut holes into the melted orange frosting. I let them cool for a few minutes on wax paper before giving them a second dip to ensure a full coat.

After they had dried a little longer, I then plopped each one on top of a cupcake and used milk chocolate (melted, of course) to pipe the basketballs lines. In hindsight, I would have piped these lines on before they went on the cupcakes…lesson learned.

Even though it needs some finesse, I think these came out pretty cute!

Spiderweb Cupcakes

Spiderweb Cupcakes

It’s pretty obvious at this point that I’m obsessed with Halloween cupcakes. This is a throwback to a few years ago (ok, more than a few…like five), but this cupcake won’t go out of style!

To decorate, I whipped up a chocolate ganache and when my cupcakes were completely cooled, I dipped the tops in the ganache. Then, I piped thin stripes of vanilla icing in circle shapes (starting from the inside out) and then, before it could set, ran a toothpick through to make it look like little spiderwebs.

This one is super easy to do at home, and very easy to do if you just use store bought icing as well!

Red Velvet Gummy Bear Cupcakes

Red Velvet Gummy Bear Cupcakes

My all-time favorite frosting is a cream cheese frosting. I like butter cream for decorating, but for taste, I’ll pick cream cheese frosting any day of the week.

For a friend’s birthday, I decorated with what I knew were one of her favorite candies. These cute little gummy bears were the perfect topper for traditional red velvet cupcakes with cream cheese frosting.

ICYMI, my favorite red velvet recipe and cream cheese frosting recipe are here in another post of mine!