Cupcakes by Gaby // S’mores cupcakes

smores cupcakes (3)
Heaven in a cupcake I tell you. HEAVEN. When Gaby brought these over for me to photograph and taste I was truly impressed! Girl has got cupcake talent!! That marshmallow whip frosting, and those graham cracker crumbs….I can’t even. I have a real soft spot for s’mores, and these cupcakes are the real deal guys.
smorescupcakes smorescupcakes (2)
 

Ingredients
  • 1 cup PLUS 2 Tbsp graham cracker crumbs
  • 3 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • ¼ cup mini chocolate chips
  • 1 cup PLUS 1 Tbsp sugar
  • ¾ cup PLUS 2 Tbsp flour
  • 7 Tbsp cocoa powder
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 large egg, room temperature
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 tsp pure vanilla extract
  • ½ cup boiling water
  • ————————————
  • 1 cup (2 sticks) butter
  • 7-10 ounces jar marshmallow creme
  • 4 cups confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tbsp. milk
  • Hershey’s Chocolate or chocolate chips
  • Graham cracker crumbs

Instructions
  1. Preheat oven to 350 degrees F.
  2. Line standard muffin pans with 24 cupcake liners; set aside.
  3. Place the graham cracker crumbs, 2 tablespoons of the sugar, and melted butter in a large bowl; stir until well combined.
  4. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup.
  5. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
  6. Reserve remaining graham cracker mixture for topping.
  7. Place the pans in the oven and bake until the edges of the graham cracker mixture is golden, a couple of minutes
  8. Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl.
  9. Mix these together until evenly combined.
  10. In a separate large bowl, mix together the egg, milk, oil, and vanilla.
  11. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes.
  12. Add boiling water and stir to combine; set cake batter aside.
  13. Sprinkle a few mini chocolate chips on top of the prepared graham cracker crust.
  14. Then fill liner ¾ full with cake batter.
  15. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
  16. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
  17. —————————————————————————————————-
  18. Beat butter until fluffy.
  19. Beat in marshmallow creme until incorporated.
  20. Add sugar and beat until fluffy (3-5 min).
  21. Add the vanilla extract and beat another 30 seconds, taste & decide if you want/need more marshmallow or if needed, add milk to get desired consistency.
  22. If you want to really step these cupcakes up a notch, you can pipe the cream into the center of the cupcake.
  23. Frost cupcakes and top with Hershey’s chocolate piece and graham cracker mixture.

smorescupcakes (1)

*tips from Gaby: When you put the graham cracker crumb mixture in the oven make sure you keep an eye on it because it can burn quickly. If the batter seems to be too thin, go ahead and add a tad bit more flour and sugar.

 

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