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)
Cake
  • 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
Frosting
  • ½ cup butter {room temperature}
  • 1 7 oz. jar Marshmallow Fluff
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • mini-marshmallows (for topper)
Directions
  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.

Flower Cupcakes

900072_10100916863744519_1881114780_oFlower Cupcakes

I’m a huge fan of the Hello, Cupcake recipe book series…for those of you who aren’t familiar, you can check them out here: http://hellocupcakebook.com/books/

When I’m feeling particularly creative, I go to these books for guidance on new decorating tips and tricks. What’s most exciting about these books is that you make use of things you can easily buy at your local grocer. These flower cupcakes, while gorgeous, are incredibly labor intensive and making more than a couple is an exercise in patience. And dexterity.

The petals are mini marshmallows cut in half (on the diagonal) and then dipped in colored sugar. Then you painstakingly have to place them (I start from the outside and work my way in) in a circular fashion until the cupcake resembles a flower (or to some, a succulent). The end result is nothing short of beautiful (in my humble opinion), but fair warning, friends, set aside a few hours if you choose to embark on this particular task! Another helpful hint…have a damp dishcloth nearby to clean off the blades of your scissors every few minutes as they can get super sticky and you won’t get nice clean cuts on your marshmallow petals.