Image by Jen Campbell
It’s been awhile since we’ve posted from our dear friend, Jen’s Sweet Little Details blog. So, what better way to get back into the grove then with some S’more cupcakes, right? 🙂
My husband and I spent the weekend in the woods and the s’mores we made over the camp fire were pitiful compared to the ones above. Granted, I couldn’t have made cupcakes in those conditions; but I’ll be smart enough next time to make these puppies before hand and enjoy them in my hammock next to the fire. Oh fall, how I love thee.
Adapted from Teacher by Day, Chef By Night.
Makes 24 cupcakes
1 cup PLUS 2 Tbsp graham cracker crumbs
3 Tbsp sugar
5 Tbsp unsalted butter, melted
1/4 cup mini chocolate chips
1 cup PLUS 1 Tbsp sugar
3/4 cup PLUS 2 Tbsp flour
7 Tbsp cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg, room temperature
1/2 cup milk
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/2 cup boiling water
Preheat oven to 350 degrees F. Line standard muffin pans with 24 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place the pans in the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.
Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Sprinkle a few mini chocolate chips on top of the prepared graham cracker crust. Then fill liner 3/4 full with cake batter. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Marshmallow Fluff Buttercream
1 cup (2 sticks) butter
1/4 cup shortening (You do not have to use shortening, but it makes it a bit more stiff)
7-10 ounces jar marshmallow creme (I made my own….water + mini marshmallows+microwave= deliciousness.)
4 cups confectioner’s sugar
1 tsp vanilla extract
1 tbsp. milk
Hershey’s Chocolate & Graham cracker crumbs
Beat butter until fluffy. Beat in marshmallow creme until incorporated.
Add sugar and beat until fluffy (3-5 min). Add the vanilla extract and beat another 30 seconds, taste & decide if you want/need more marshmallow or if needed, add milk to get desired consistency.
If you want to really step these cupcakes up a notch, you can pipe the cream into the center of the cupcake. Frost cupcakes and top with Hershey’s chocolate piece and graham cracker mixture.