S’mores Cupcakes

Last year, I participated in National Cupcake Day for SPCAs and Humane Societies. I actually did three separate weekends where I baked cupcakes for friends and family where all funds went to the Winnipeg Humane Society. It was slightly exhausting. There were a few 2am nights where cupcakes were being frosted and boxed. It was 100% worth it. I managed to raise over $1,000 and decided that it should be an annual thing I do to support local charities. 

I am planning to do another cupcake drive in a month or two once we move into our new house and get acclimatized to my new oven. You have no idea how many nights I spent cursing when I first moved into my current home, only to find out my oven was a nice 50 degrees hotter than typical ovens. Good times!

I have been planning on mixing up the cupcake lineup this year and incorporating a few different options, including these amazing S’mores Cupcakes! They are so wonderful. They take a bit of work with making all the different elements from scratch, such as the graham crust, marshmallow filling, cupcakes and icing. But oh, so worth it! I took these darlings to a party last weekend and everyone raved about them. The chocolate and marshmallow filling has the perfect amount of richness. The chocolate buttercream frosting recipe is from the Magnolia Bakery cookbook that I purchased a couple years ago when I was in New York City, and it’s just the best! Worth every penny. 

In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.

Press 1.5 tablespoons of the mixture into the bottom of each cupcake liners.

Bake in a 325 degree fahrenheit oven for 6 minutes, then set aside to cool.

in a large heatproof mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Add egg, sour cream, oil and vanilla.

Mix with a spatula just until smooth and combined.

Should look like the above.

Pour in the boiling water, and slowly mix starting from the center working your way out.

The batter will be liquidy, but this is normal.

Divide the batter evenly among the graham cracker lined cups, filling each about halfway full.

Bake in a 350 degree fahrenheit oven for 15-19 minutes, rotating the pans halfway through, until a toothpick inserted into the center of each cupcake comes out clean.

Yum!

In a medium bowl using mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.

Add 3/4 cup confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute.

If it looks too thin, add 1/4 cup more icing sugar.

Refrigerate the filling until ready to use.

Once cupcakes are completely cooled, scoop marshmallow filling into pastry bag with a rounded tip (I used a Wilton 2A tip).

Insert tip into the center of the cupcake, about half way through and slowly pipe in filling until you see the tops of the cupcake expand and the filling push back on the tip.

Should look like the above. 

Now make your frosting. 

Using a double boiler method, melt chocolate in a bowl over simmering water on low heat for about 5 – 10 minutes, stirring often. 

Stir until completely sooth and no pieces of chocolate remain. 

Remove from heat and let cool for 5 – 15 minutes, or until lukewarm. 

In a large bowl or stand mixer, beat butter until creamy, about 3 minutes. 

Add milk and slowly beat until smooth. 

Add the melted chocolate and beat well for about 2 minutes. 

Add the vanilla and beat for 3 minutes. 

Gradually add in icing sugar and beat on low speed until creamy. 

How delicious does this look?!

Ice cupcakes using an off set spatula or a pipe it using a pastry bag and tip. 

Garnish with 3 mini marshmallows. 

These cupcakes are so adorable.

Not to mention, amazingly rich and delicious. 

This is a huge friend favourite! 

Enjoy!

Print

Yum

S’mores Cupcakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 16 Cupcakes

Ingredients

• For the graham cracker crust:
• 1-1/3 cup graham crackers crumbs
• 5 tbsp sugar
• 5 tbsp unsalted butter-melted
• For the cupcakes:
• 1 cup white sugar
• 3/4 cup plus 2 tbsp all-purpose flour
• 1/4 cup plus 2 tbsp unsweetened cocoa powder, sifted
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 egg, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup sunflower or canola oil
• 1 tbsp vanilla
• 1/2 cup boiling water
• For the marshmallow filling:
• 1/4 cup unsalted butter, room temperature
• 2/3 cup JET-PUFFED marshmallow creme (Fluff)
• 1/2 tsp vanilla
• 2 tbsp whipping cream
• 3/4 - 1 cup icing sugar
• 1/4 tsp salt
• For the chocolate buttercream frosting:
• 1.5 cups unsalted butter, room temperature
• 2 tbsp milk
• 9 oz. semi-sweet chocolate, chopped
• 1 tsp vanilla
• 2-1/4 cups sifted icing sugar

Instructions

1. To make the graham crust:
2. In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
3. Press 1.5 tablespoons of the mixture into the bottom of each cupcake liners.
4. Bake in a 325 degree fahrenheit oven for 6 minutes, then set aside to cool.
5. To make the cupcakes:
6. In a large heatproof mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
7. Add egg, sour cream, oil and vanilla. Mix with a spatula just until smooth and combined.
8. Pour in the boiling water, and slowly mix starting from the center working your way out. The batter will be liquidy, but this is normal.
9. Divide the batter evenly among the graham cracker lined cups, filling each about halfway full.
10. Bake in a 350 degree fahrenheit oven for 15-19 minutes, rotating the pans halfway through, until a toothpick inserted into the center of each cupcake comes out clean.
11. To make the marshmallow filling:
12. In a medium bowl using mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth.
13. Add 3/4 cup confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more icing sugar. Refrigerate the filling until ready to use.
14. Once cupcakes are completely cooled, scoop marshmallow filling into pastry bag with a rounded tip (I used a Wilton 2A tip).
15. Insert tip into the center of the cupcake, about half way through and slowly pipe in filling until you see the tops of the cupcake expand and the filling push back on the tip.
16. To make the frosting:
17. Using a double boiler method, melt chocolate in a bowl over simmering water on low heat for about 5 – 10 minutes, stirring often.
18. Stir until completely sooth and no pieces of chocolate remain.
19. Remove from heat and let cool for 5 – 15 minutes, or until lukewarm.
20. In a large bowl or stand mixer, beat butter until creamy, about 3 minutes.
21. Add milk and slowly beat until smooth.
22. Add the melted chocolate and beat well for about 2 minutes.
23. Add the vanilla and beat for 3 minutes.
24. Gradually add in icing sugar and beat on low speed until creamy.
25. Ice cupcakes using an off set spatula or a pipe it using a pastry bag and tip.
26. Garnish with 3 mini marshmallows.
27. Enjoy!

Notes

Cupcake recipe adapted from: Sophisticated Gourmet http://www.sophisticatedgourmet.com/ Marshmallow recipe adapted from: Sally's Baking Addiction: http://sallysbakingaddiction.com/ Frosting recipe adapted from: Magnolia Bakery http://www.magnoliabakery.com/

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://www.claudiascookbook.com/2016/04/10/smores-cupcakes/