Beautiful Sweet Delicious Smore's Cupcake. There is nothing I love more than Camping and Smore's. Just the perfection in the melting of the chocolate and the marshmallow on the cracker! AHHH - Love it!
Well what is better than that is Cupcakes that taste like the perfection in Smore's. So here are some idea's in how you can create your own personal Smore's Cupcake!
Graham Cracker on bottom (use melted butter to harden) and Graham Cracker on Top! Chocolate cake with Buttercream Frosting (I would add the Marshmallow Frosting Check out the recipe below)
This is Bakerella's Design! A little Sloppy but ooey gooey good!
Check out the Next THREE!
Fill your chocolate batter.
HOllow out the inside
Insert Caramel sauce and Marshmallow! Top with Marshmallow Buttercream Frosting! EnJOY!
Or Completely decorate your cupcake like a professional :)
RECIPES :
S’mores Cupcakes
For the marshmallow buttercream frosting:
- 8 oz. jumbo (or mini) marshmallows or 1 Jar of Marshmallow Creme
- 1 stick butter
- 2 & 1/2-3 cups powdered sugar
Heat the butter, marshmallows and milk in a saucepan over medium heat until melted. Whisk together until smooth. remove from heat and allow to cool. Place in a large heat-proof bowl, beat in powdered sugar 1/2 cup at a time.
Set aside.
For the chocolate ganache filling:
- 4 oz. semi-sweet chocolate, chopped
- 1/4 cup heavy whipping cream
- 1 tbsp butter
Place chocolate in a stainless steel bowl. Heat the cream and butter over medium-low until just boiling. Remove from heat and immediately pour over chocolate. Let stand 5 minutes, then whisk until smooth. Place in the freezer.
For the cupcakes:
- 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
- 1/2 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Whisk graham crumbs, flour, baking powder, and pinch of salt in a medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture.
Fill muffin cups 1/3 of the way with batter. Spoon now hardened ganache into the center of each cup by teaspoon. Divide remaining batter between the cups to cover ganache.
Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.
Spoon marshmallow buttercream frosting over each cupcake. Garnish with additional crushed graham crackers and melted chocolate drizzle.
It is almost time for me to eat a cupcake.
I cant wait.
Ah!!!
