As a gift to you on this Sunday, I present to you photos instead of words. Enjoy!
The anatomy of a S’mores cupcake:
Graham cracker crust + rich chocolate cake + Hershey’s chocolate nestled inside + toasted marshmallow buttercream + a few sprinkles = yes.
I made these cupcakes to celebrate the birthday of my lovely sister, Laura. I hope your next year is just as sweet as a cupcake piled high with buttercream! Happy birthday!
Source: Kevin & Amanda
Yields: 3 dozen cupcakes
Graham Cracker Crust
1 and 1/2 cups graham cracker crumbs
1/4 cup white sugar
5 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees F. Line a cupcake tin with liners or spray with non-stick spray.
2. Stir together the crumbs and the sugar. Add butter and stir until completely incorporated.
3. Spoon 1 tablespoon of crumb mixture into the bottom of each cupcake liner. Press down firmly with either the back of your spoon or a small glass (such as a shot glass).
4. Bake in preheated oven for 5 minutes.
1 box devil’s food cake mix
1 small box of Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup whole milk
4 eggs, beaten
1 teaspoon vanilla extract
2 cups mini chocolate chips
6 regular size Hershey’s chocolate bars
1. In a large bowl, combine all the ingredients except the chocolate chips and candy bars. The mixture will seem almost mousse-like. However, this is what it should look like!
2. Stir in the chocolate chips.
3. Spoon 1 tablespoon of batter on top of the graham cracker crust. Add 2 pieces of the candy bar and gently press down. Top with another tablespoon of the batter and smooth the top with a knife.
4. Bake in 350 degrees F oven for 15-22 minutes, or until the tops of the cupcakes are set and no longer appear wet. Insert a toothpick into the baked cupcakes to ensure they are finished baking.
5. Let cool slightly. Remove from muffin tin and place on a wire cooling wrack until completely cooled.
Toasted Marshmallow Buttercream
Yields: enough frosting for 3 dozen cupcakes
3 sticks unsalted butter, softened to room temperature
1 and 1/2 cups powdered sugar
2 teaspoons vanilla extract
24 large marshmallows
1 large jar (13 oz) of marshmallow creme
1. Line a cookie sheet with foil and spray with non-stick spray. Lay marshmallows on prepared cookie sheet and broil in oven at highest temperature (my oven simply said “broil”) for about 30 seconds – 1 minute, or until they are just starting to turn golden brown. You MUST watch this very closely as the marshmallows can easily catch on fire.
2. Remove cookie sheet from the oven. Using tongs, gently flip the marshmallows over. Repeat the broiling process on the other side. Remove promptly to avoid burning.
3. Using a hand-held or a stand mixer, beat the butter and sugar together on medium-low speed for about a minute. Scrape down sides of the bowl.
4. Add the vanilla extract and beat on medium-high speed for about 3 minutes or until light and fluffy.
5. Add about 3/4 of the jar of marshmallow creme to the frosting. I did not measure the creme in order to avoid cleaning up any additional sticky marshmallow utensils. However, it is perfectly fine for this step to be eye balled. Beat on medium speed for about a minute.
6. Add all the toasted marshmallows. Beat on lowest speed for about 30 seconds, or until the marshmallows have broken down and been incorporated. I wanted to ensure chunks of the roasted marshmallows in the frosting so I only mixed for a very short period of time.
Note: depending on the size of your mixing bowl, you may need to make this frosting in batches. Use your discretion.
7. Spread frosting on top of completely cooled cupcakes. Top with sprinkles or any other toppings. Enjoy!