Now, I'm not the biggest fan of s'mores. They're just so sweet and whenever I'm in a situation where there are s'mores, like camping, there never seems to be an ice cold glass of milk around. Which prompted Ryan to ask : "Do you even like s'mores?...Then why are you making s'mores cupcakes?" Good question. Not really sure. They seemed like they would be a crowd-pleaser. And they were! Check it out:
Ryan liked 'em
Lexi liked 'em
Rilyn liked 'em
For the recipe read on...
S'mores Cupcakes
Cake recipe adapted from Dainty Chef, Frosting recipe a Ryan creation
Makes 24 cupcakes
Crust Ingredients
- 1 package graham crackers, in crumbs
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 3 oz. bittersweet chocolate, chopped
Cake Ingredients
- 1 3/4 cup all-purpose flour
- 2 cups, 2 tablespoons sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 pound powdered sugar
- 1/2 teaspoon vanilla extract
- 4 oz. cream cheese, softened
- 7 oz. jar of marshmallow fluff
- 2 Hershey's milk chocolate bars (optional)
Preheat the oven to 350 degrees. Line muffin tins with 24 cupcake liners. Break graham crackers down in to crumbs using a food processor. Add melted butter and sugar, mix well. Add about a tablespoon of graham mixture to each liner. Using a shot glass (or other small round surface), press the graham mixture down evenly. Bake for 5 minutes. Chop the bittersweet chocolate into small pieces and divide evenly among the cupcake liners.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add to dry ingredients and beat on a low speed. Increase speed to medium for about 2 minutes. Add boiling water and beat on low until combined.
Spoon batter into cupcake liners filling about 1/4" from the top. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool a few minutes, then transfer to a wire rack.
For the frosting, cream the butter on high until it's fluffy. Add the powdered sugar, a little at a time, beating until incorporated. Beat in the vanilla and softened cream cheese. Finally add the marshmallow fluff. Do not frost the cupcakes until they have cooled completely. Add the frosting to a piping bag (or a Ziplock bag and cut off the tip) and pipe onto the cupcakes. Break the Hershey bars up into rectangles and one into the frosting of each cupcake. Now eat one, you know for quality control. Make sure it's delicious, then share with others.
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After dessert at our house came a game, many of you know, involving these little guys:
While the adults were playing in the garage, I gave our friends' little girl, Rilyn, a whoopee cushion that I had found in the craft room. She LOVED it!
Here she is approaching the target.
Backing it up to land just right.
Loud funny noise = mission accomplished
So she wants to do it again...
She blows and blows, then hands it to a grown-up to refill.
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I'm sharing these gooey delicious cakes at Something Swanky.
Ashley,
ReplyDeleteI love, love, love s'mores!!!!!!!! I agree that ice cold milk is needed to dilute the sweetness so when we're at our river property milk is always kept in a cooler filled with ice. Yummers. Can't wait to try this receipe!
Yes! Way to be prepared Miss Kathie. Ice cold milk is a must. River property + s'mores + cold milk sounds like a dream.
ReplyDelete:ahem: Just want to clarify who placed the chocolate on top of the cupcakes :)
ReplyDeleteTrue, let it be known that Katie assisted in the placing of chocolate pieces. :)
ReplyDeleteI love anything that has to do with S'mores! I would love if you would add this to the Lovely Things Thursday Linky Party!
ReplyDeleteThose look super yummy! I typically don't like marshmallows, but I'm okay with marshmallow fluff (weird, right?) - cannot wait to try these! Pinned to share.
ReplyDeleteStopping by from Sweet Tooth Friday.