Monday, May 12, 2014

S'mores Cupcakes

These have the best chocolate cupcake batter, they are moist and delicious cupcakes, then stuffed with a creamy marshmallow center, graham cracker buttercream, topped of with tiny marshmallows and drizzle of chocolate..So good, my favorite part of these cupcakes is the frosting, I can eat it straight from the bowl. I love to bake cupcakes, that is how I started blogging was making cupcakes and everyone said I need to sell then, because they were so good. One of them was this recipe, I made these for my daughter Alexa for her graduation party and have been baking these for over a year and they are so good, you can make these any time of the year for a treat but summer is coming and the first thing I think of is S'mores. After I found this recipe I fell in love and so will you, Try these you will love them..

For The Chocolate Cupcake: Makes 24 Cupcakes

1 ¾ cup sugar
¼ cup brown sugar
1/2 cup vegetable oil
1 cup sour cream
2 teaspoons vanilla extract
2 eggs
2 cups flour
1 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
¾ cup boiling water
Graham cracker crumbs, very fine 

Marshmallow Cream Centers:
4 oz cream cheese, softened
½ cup marshmallow cream
1 ½-2 cups powdered sugar

Graham Cracker Buttercream:
8 oz cream cheese
½ cup butter, softened
4 - 4 1/2 cups powdered sugar ( start with 4 cups)
¾ cup graham cracker crumbs, very fine
1 teaspoon vanilla
2-3 tablespoons whipping cream or milk
Tiny Kraft Marshmallows and chocolate drizzle for decoration
For The Chocolate drizzle: In a small bowl in the microwave, in 30 second intervals, melt until smooth 1 cup chocolate chips and 1 Tablespooon shortening, 


1.    Preheat oven to 360 degrees and line cupcake pans with liners and set aside
2.    Mix sugar, brown sugar and oil for 3 minutes until smooth.
3.    Add sour cream and vanilla extract stir well.
4.    Add eggs one at a time and mix only until incorporated.
5.    In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
6.    Add dry ingredients and boiling water to sugar mixture alternating between the two.
7.    Spoon ¾ teaspoon of graham cracker crumbs into the bottom of each cupcake liner.  Shake pan                  to spread evenly.
8.    Fill liners almost to top and bake for 17-22 minutes or until a toothpick comes out clean.
9.    For The Marshmallow Cream Centers: Beat cream cheese, marshmallow cream and powdered sugar.  Add more powdered sugar to taste. ( The mixture will be thick, because it goes in center of cupcake)
10.  When cupcakes are cooled, cut out a small area from the top of the cake and pipe marshmallow cream into each cupcake.
11.   Graham Cracker Buttercream: Beat cream cheese and butter until light and creamy.  Add powdered sugar, vanilla and graham cracker crumbs.  At this point, the buttercream will look like cookie dough.  Add heavy cream a little bit at a time until buttercream consistency is reached.
12.   Pipe frosting onto completely cooled cupcakes, sprinkle with tiny marshmallows and drizzle with chocolate.

recipe from:

No comments: