S’mores Cupcakes – Graham Cracker Cupcake with Marshmallow Fluff Frosting

So these cupcakes are DELISH. I was in a pickle the other night because I needed a treat to bring to a party and I didn’t feel like going to the grocery store. I LOVE s’mores and I’ve always wanted to try to make s’mores cupcakes. I was in luck because my boyfriend and I had recently gone on a trip so I was able to pull together all of the ingredients! It was meant to be.

Chocolate-filled Graham Cracker Cupcakes 

recipe makes 12 cupcakes
(derived from Baked Perfection)

1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
4 hershey’s milk chocolate bars

Preheat oven to 350 degrees Fahrenheit. Line 12 standard muffin cups with paper liners.

Whisk graham crumbs, flour, baking powder, and salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Fill cupcake liner’s 1/3 full, place two hershey squares in the middle of each cupcake, then cover with remaining batter.  Bake cupcakes until tester inserted into center come out clean, about 15 minutes. Transfer cupcakes to rack; cool completely.

 Marshmallow Fluff Icing 

(derived from Please Pass the Pie)

1 jar of marshmallow fluff
3/4 cup softened butter
Add powdered sugar (3/4 cup to 1 cup) and vanilla extract (1/2 to 1 tsp vanilla), to taste
Add small amounts of flour to thicken if desired

 

 

 


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