Ever since I started this blog, I have been promising one of my very bestest friends that I would make her s'mores cupcakes. I made them a few years ago, and she has been raving about them ever since. So, I finally decided I would give in and make them again. After all, she has been helping me to get off my butt and start training for another half marathon. So, I of course reward her hard work and dedication to me with a bunch of cupcakes!
This recipe is PERFECT for Fall. There is nothing better than a warm fire, comfy sweater, and of course, s'mores. I figured I would shy away from the traditional pumpkin theme of Fall and give you all something different. Don't worry, I have s'more (get it- "some more", "s'more" haha) great Fall cupcake recipes up my sleeve that involve pumpkin.
These cupcakes have a crunchy, graham cracker crust, with chocolate cake, marshmallow buttercream, and a Hershey's chocolate and graham cracker garnish.
Ingredients:
Graham Cracker Crust
- 1 1/2 cup of crushed graham crackers
- 1/2 cup of melted, unsalted butter
- 1/3 cup of granulated sugar
- 1 tsp of salt
Cupcakes
- 1 box of chocolate cake mix
- 2 full eggs
- 2 egg yolks
- 1 cup of milk
- 1/3 cup of vegetable oil
Marshmallow Icing
- 1 1/2 cup of room temperature butter
- 8 oz of Marshmallow fluff
- 1/3 cup of confectioner's sugar
Preheat your oven to 325
°. Line 24 cupcake trays with liners.
First you want to make the graham cracker crust. In a food processor, crush your graham crackers until you have 1 1/2 cups. It took me about 1 and a half sleeves. Then, in a medium sized bowl, add the graham crackers to your melted butter and mix together with a spoon. Next add in your sugar and salt and mix well. It should be like a grainy consistency. Add in about 3/4 a TBSP of your mixture to the bottom of each liner and flatten out to make a nice, thin crust. Bake for about 10-12 minutes or until golden brown. Let cool before adding your cupcake mixture.
To make the cupcakes, I cheated and used a box mix. You can either follow the recipe on the box, or feel free to use my alterations above. I like to use more egg yolk because it makes the cupcakes richer. I also like to substitute the water for milk in chocolate box mixes to make for a creamier cupcake. Add in all of your ingredients and mix well until mixture is smooth. Fill the liners with your cupcake mixture until they are about 3/4 of the way full. Bake according to the package. I baked mine at 350
° for about 19 minutes. Let them fully cool before icing them.
To make the icing, start out as you would making buttercream. Cream your room temperature butter in a mixer on low speed for about 3 minutes, or until smooth and creamy. Slowly add in your marshmallow fluff and mix on medium speed for about 2-3 minutes. Then slowly add in your confectioner's sugar a little bit at a time until you get the desired consistency. Frost your cupcakes using a piping bag. You may want to put a little extra icing in the center so that you can easily place your garnishes on top.
To garnish, I first used a torch to "toast" my marshmallow icing. This gave it that "burnt marshmallow" flavor as well as caramelized the top for a nice crispy coating. Then add on top a chocolate square and small piece of graham cracker. There you go... the perfect campfire treat!
