S’mores Cupcakes

The idea for these cute little S’more Cupcakes came to me from my friend Ashley.

I made these for some of our friends who have young kids, and they LOVED them. If it’s too rainy or cold to make real s’mores over a campfire, then these cupcakes definitely hit the spot. The icing is to die for – like a fluffy buttery melt-in-your-mouth marshmallow.

It was also a good chance for me to check out Martha Stewart’s One-Bowl Chocolate Cake recipe. It was super easy (especially considering it came from Martha) and tasted wonderful. It will definitely be in my normal rotation from now on.

I apologize for the sub-par photo quality – I’m hunting down my USB cord for my camera, so I took these with an older point and shoot.

S’more Cupcakes

Cupcakes:
Martha Stewart’s One-Bowl Chocolate Cake

1 1/2 cups unsweetened cocoa powder
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Place cupcake liners in each tin, or simply grease with cooking spray.

Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.

Divide batter among prepared pans. Bake, rotating once, until tester inserted in center of cupcake comes out clean, 20 to 25 minutes, depending on the size of your cupcake tins.

Let cupcakes cool in pans on a wire rack for 20 minutes, then remove from tins and allow to cool completely on wire rack. Makes about 24 cupcakes.

Marshmallow Frosting:
1 7-ounce jar marshmallow cream
1/2 cup butter, softened
2 cups confectioner’s sugar
1 teaspoon vanilla extract
Graham Crackers, crushed
Mini chocolate bars (i.e. Hershey’s)

With an electric mixer, blend marshmallow and butter until creamed. Gradually add confectioner’s sugar until desired consistency and sweetness is reached. (I think I only used about 1 1/2 cups.) Add vanilla extract, and blend well.

Ice your cupcakes with the marshmallow frosting. I used a ziplock back with a corner snipped off to pipe the icing on, which made it super easy. Sprinkle with graham cracker crumbs and garnish with a miniature chocolate bar.

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