S'more Cupcakes

Over the past month or so I’ve seen the recipe for s’mores posted many times and each time I saw it I told myself that I had to make this.  They are so cute and each time I see a picture of them my mouth starts watering.  I love s’mores and always have; I don’t know what it is about the combination of crackers, chocolate and a freshly toasted marshmallow but it’s awesome.  

A lot of people have made these cupcakes as a tribute to summer, but when I think of s’mores and toasting marshmallows I think of fall.  I guess our summers around here are just too hot and sticky to even think about sitting around a campfire, let alone cooking over one.  Although a lot of people have posted this recipe to their blog as a tribute or farwell to summer, I’m posting it as a welcome to fall and the nice cool weather that we are now starting to enjoy.  

Since I’ve seen this on so many blogs I knew it wasn’t going to disappoint.  I loved the concept of taking 3 simple ingredients and creating a cupcake around the idea, and that made me even more excited about making these.  It was really pretty easy to make these, I also tried a different technique with these as well.  I had never made a cake that directed you to add water after the batter was already made, so I found it very interesting, but it made the batter a little easier to work withand pour and the cupcakes came out super moist.  Ialso had fun while I was putting them together.  It can get kind of messy, but that’s not a problem, and it would really be a fun project to include kids in as well.  If you haven’t tried these you should definitely put them on your “to make” list!

S’more Cupcakes

Ingredients:

For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 – 1 cup bittersweet chocolate chips

Directions:

Heat oven to 350°F. Grease muffin cups or line with paper liners.
Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl. Spoon 1 tablespoon of graham cracker mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping. Top graham cracker mix with several bittersweet chocolate chips.
Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.

Ingredients:

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.  Set aside.
In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
Add flour mixture to large bowl and beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup). Sprinkle batter with small amount of remaining graham cracker mixture.
Bake 22 to 25 minutes. Let cool completely, then frost.    

Marshmallow Buttercream Frosting:

Ingredients:

2 1/4 Cups marshmallow creme

1/2 Cup shortening

1/4 Cup water

2 1/2 Cups powdered sugar

Directions:

Cream shortening and marshmallow creme together.

Add in 1/2 of the water followed by 1/2 of the powdered sugar. 

Add the remaining powdered sugar and enough water to bring the frosting to a smooth consistency. 

To assemble the cupcakes:

Place a small amount of frosting on the center of the cupcake and the spread over the top of the cupcake.

***The frosting is very soft, so it will run off if too much is on the cupcake.

Sprink the frosted cupcakes with graham cracker crumbs and chocolate sprinkles or chopped chocolate pieces. (optional)

***This frosting recipe was very good, but next time I think I’m going to try the Marshmallow Buttercream recipe from Proceed With Caution.

Recipe Source:

Seen on:    Proceed with Caution 

Originally from: Domestic Pursuits