S'mores Cupcakes
Description
Enjoy the flavors of s'mores without the campfire with these cupcake treats. They're moist and delicious with a graham cracker crust, chocolate cupcake filled with marshmallow fluff and topped with a milk chocolate icing.
Ingredients
1 c. graham cracker crumbs, plus more for garnish, if desired
3 T. sugar
4 T. butter, melted
1 c. water, boiling
2/3 c. cocoa
1 t. vinegar
8 T. butter, softened slightly
1 1/4 c. white sugar
1/4 c. plus 1 T. vegetable oil
2 eggs
1 egg yolk
1 3/4 c. all-purpose flour
1/2 t. salt
1/2 t. baking soda
2 c. marshmallow fluff
Frosting:
3/4 c. butter, softened
2/3 c. cocoa powder
3 c. powdered sugar
2-4 T. milk or cream
pinch of salt
Directions
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Preheat the oven to 350 degrees F. Line cupcake tins with liners.
In a small bowl, mix together the graham cracker crumbs, 3 T. sugar and 4 T. butter. Press a scant tablespoon of this crumb mixture into the cupcakes liners.
Boil 1 c. water in microwave; whisk in the cocoa and vinegar until smooth; set aside to cool.
Meanwhile, in a stand mixer, beat 8 T. butter 4 to 5 minutes on high speed. Add the sugar; beat for several minutes. Add the oil, eggs and egg yolk; mix well. Stir in the cocoa mixture.
In another bowl, whisk together the flour, salt and baking soda; add to the mixer; mix until just combined. Fill prepared cupcake tins about 2/3 full.
Bake for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks.
Using a sharp knife, cut a wedge shaped piece out of the center of each cupcake. Fill with 1-2 t. of marshmallow fluff.
Frosting:
Beat the butter until smooth; beat in 3 c. powdered sugar until smooth. Add just enough milk to reach the consistency for spreading or piping. Add salt, to taste.
Frost the cupcakes and sprinkle with more graham cracker crumbs, if desired.
Makes 20 cupcakes.