S'mores Cupcakes

 

For the month of August I have a small batch recipe for some cupcakes based on that perennial favorite the S'more. I know for me growing up s'mores were a summer time staple and I still love the combo. I mean marshmallow, chocolate and graham cracker whats not to love about that?

 

 

This recipe took a bit longer to get the way I wanted it that some of the cupcakes I have done in past months. The frosting especially was tricky, trying to get a balance of marshmallow flavor but not too sticky was very hard to get right. This version is not ideal but it is a compromise that will store for a couple of days in the fridge with out melting. As for the decoration on top I do recommend just putting the teddy shaped crackers on just before serving as they will get soft very quickly on top of the cupcakes. They are just too cute to not add though.

I had initially tried to use regular graham crackers in these but they tended to get lost in the batter, when I tried the chocolate covered ones I found they were perfect and they add just a bit more chocolate so a win/win for the cupcake.

Of course we using a portion of a boxed mix that was divided like in my blog post from February 2019 which you can find here. Because of the amount of add-in ingredients we will get a couple more cupcakes than normal. For me I usually get 6 cupcakes per batch and I get 8 from this one.

A downloadable/ printable version of today's recipe can be found here.

S'mores Cupcakes

⅓ of a box of yellow cake mix

⅓ cup water

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

2 chocolate covered graham cracker squares

2 (1.55 oz) milk chocolate bars (divided)

Coarsely chop the graham cracker squares.

Save off 8 of the squares from one of the chocolate bars and chop the remaining portion of this bar and the other one coarsely. Reserve the squares for decorating the top of the cupcakes.

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners.

Combine the water, egg, oil and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Carefully stir in the chopped graham cracker and chopped chocolate.

Portion into cupcake pan and bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Marshmallow Frosting

1/3 cup marshmallow creme

2 ½ Tablespoons butter, softened

2/3 cup powdered sugar

milk as needed

 

 

 

the reserved squares of chocolate

16 bear shaped graham crackers

Combine the marshmallow creme and butter until creamy. Add the powdered sugar and beat until smooth. It is going to look like is not going to come together but be patient it will come together. Add milk only if necessary about ½ teaspoon at most.

Spread the frosting on the cooled cupcakes.

Add one of the chocolate squares and 2 of the bear shaped graham crackers to decorate the top. (I would recommend not putting the bear crackers until just before serving)