Make Smore Cupcakes

Smores don't have to be created on an open fire and enjoyed between graham crackers. This unique and delicious recipe will create yummy smore cupcakes.

Cupcakes

 * 1 cup graham cracker crumbs
 * 1/4 cup (1/2 stick) butter, melted
 * 1/2 cup butter, at room temperature
 * 1/2 cup light brown sugar
 * 2 large eggs, at room temperature
 * 1 1/3 cups all-purpose flour
 * 1/3 cup graham cracker crumbs
 * 1 teaspoon baking powder
 * 1/8 teaspoon salt
 * 2/3 cup milk
 * 1 teaspoon vanilla

Chocolate Fudge Frosting

 * 150 grams semi-sweet chocolate, cut into pieces
 * 1/2 tablespoon butter, at room temperature
 * 1 teaspoon vanilla extract
 * 3 tablespoons milk

Marshmallow Frosting

 * 1/3 cup cold water
 * 2 tablespoons unflavored gelatin
 * 1 1/2 cups sugar (you can just use 1 cup if you wish)
 * 2/3 cup light corn syrup
 * 1/8 teaspoon salt
 * 1/3 cup water
 * 1 teaspoon vanilla extract
 * Vegetable oil cooking spray

Chocolate Fudge Frosting

 * 1) Create a double boiler.
 * 2) Add the butter, vanilla, milk and chocolate pieces in the top boiler. Mix all ingredients together until fully combined.
 * 3) Allow to cool and use when ready.

Cupcakes

 * 1) Combine the cup of graham cracker crumbs and 1/4 cup melted butter. Scoop a heaping tablespoon of the mixture into each cupcake paper. Press down to cover the bottom of the lining. Set them on the side.
 * 2) Beat the 1/2 cup of butter on high speed until soft or for about 30 seconds. Add in the brown sugar. Beat on medium-high until light and fluffy for about 3 minutes.
 * 3) Add eggs one at a time. Beat for 30 seconds after each. Set aside.
 * 4) Mix the graham cracker crumbs, flour, baking powder, and salt together in a bowl.
 * 5) Measure out the milk and vanilla in a separate bowl.
 * 6) Add the flour and milk mixture to the butter and sugar mixture. Beat to combine.
 * 7) Fill cupcake cups with cake batter; about 2/3 to 3/4 full.
 * 8) Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for 20 to 22 minutes, rotating the pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Careful not to let bottoms burn.
 * 9) Remove the cupcakes and let it cool down for 20 to 30 minutes.
 * 10) Use a knife and cut a hole into the cupcakes. Fill each hole with chocolate fudge frosting. You can put the top back on to prevent the marshmallow frosting from seeping in.
 * 11) Top each filled cupcake with marshmallow frosting with a greased spatula.
 * 12) Decorate with chocolate drizzles and graham cracker crumbs.

Marshmallow Frosting

 * 1) Pour the 1/3 cup of cold water into a bowl of an electric mixer. Sprinkle the gelatin and let the mixture soften for 5 minutes.
 * 2) Place the sugar, salt, corn syrup, and 1/3 cup water in a medium saucepan. Cover with a lid and bring to a boil. Remove the lid and swirl the contents until the syrup reaches 238 degrees F on a candy thermometer.
 * 3) Whisk the gelatin mixture on a low speed and slowly pour the syrup in a steady stream down the side of the bowl. Running down the side avoids splattering.
 * 4) Gradually raise the speed to high and beat the mixture until it's thick, white, and almost tripled in volume. This may take up to 12 minutes to achieve.
 * 5) Add the vanilla and beat for 30 seconds to combine.
 * 6) Use the marshmallow frosting right after beating.

Tips

 * You can also heat a little bit of milk in a saucepan and then melt marshmallows in the hot milk, stirring frequently, to make marshmallow frosting.
 * If you are doubling the recipe to make approximately 24 cupcakes, you can still use the single batch of the Chocolate Fudge Frosting and Marshmallow Frosting.

Related Tips and Steps

 * How to Make a Cupcake Cone
 * How to Transfer Cupcake Batter from the Bowl
 * How to Make Green Tea Cupcakes
 * How to Make Nutella Frosted Cupcakes

Sources and Citations

 * Original source of article, shared by Anjelikuh, Smore Cupcakes. Shared under a Creative Commons Attribution Share Alike 3.0 license.