S’more Cupcakes
Fall is the season for corn mazes, hayrides, and bonfires. No bonfire is complete without s’mores. They’re fun, gooey, and oh so yummy. I felt that this needed to be captured in a cupcake, so I made my own s’mores cupcake. I hope you enjoy.
Yields: 24-30 cupcakes, depending on how full you make them
Graham Cracker Base Ingredients:
- 1 ½ cup graham cracker crumbs
- 5 Tbsp butter, melted
- 2 Tbsp granulated sugar
Cupcake Ingredients:
- 2 ¼ cups flour
- 1 ½ cups granulated sugar
- ¾ cups cocoa, unsweetened
- ½ cups brown sugar, packed
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs (room temperature)
- 1 ½ cup coffee
- ¾ cups vegetable oil
- ½-1 cup mini chocolate chips
- 24-48 mini marshmallows
Directions:
- Preheat oven to 350 F
- Line 2 cupcake pans with cupcake liners
- To make the graham cracker base, combine the graham cracker crumbs, melted butter, and sugar
- Place 1 Tbsp of base in each cupcake liner, pressing down gently
- In a medium mixing bowl, combine dry ingredients
- Add wet ingredients to dry ingredients and mix well
- Fill lined cupcake pans until ½ to ⅔ full
- Add ½-1 tsp of mini chocolate chips to each cupcake. Don’t mix in.
- Press down the chocolate chips slightly with 1-2 mini marshmallows, pushing down so that about half the marshmallow is in the cupcake
- Bake in preheated oven for 20-24 minutes or until a toothpick inserted in the center comes out clean
Marshmallow Buttercream Frosting
Ingredients:
- 1 cup butter, softened
- 1 cup marshmallow cream
- 1 tsp vanilla extract
- 4 cups confectioner’s sugar
- 2-3 Tbsp heavy whipping cream, to desired consistency (may not be needed)
Directions:
- Cream butter and marshmallow cream until light and fluffy
- Add vanilla extract. Mix until well combined
- Add confectioner’s sugar a little at a time. Mix until well combined
- Add heavy whipping cream, if needed and mix until light and fluffy
Scoop frosting into a decorating bag and pipe onto cupcakes. Garnish with mini chocolate chips, if desired.
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