Post #9: S'mores Cupcakes

I ran across the recipe on another foodie blog (Macaroni&Cheesecake) a few weeks ago, and they have been on my mind ever since!  I never need a special occasion to bake, but I wanted to make these for what I think is a special day - my hubby's birthday - though he disagrees!  But this is my blog, so I win.  :o) 

Back to the cupcakes!  My sweetie doesn't eat sweets very often, but s'mores, believe it or not, hold a special place in our relationship.  When we were just kiddos back in the day, he used to take me to a park by the lake, where we would walk around the water, talk and laugh, and then go to the fire pits and make about a million s'mores!  In fact, he proposed to me at that very lake.  (Aww!)  

These were delightfully quick to make, the chocolate cupcake is moist (I used applesauce instead of oil, and it is perfect!), and the taste is surprisingly light.  This will be my go-to chocolate cupcake recipe!  With them being so quick to whip together, and with the presentation being so fun, they would be awesome at a party (think tailgate!) and kids would just be tickled to have s'mores inside!  The directions recommend piping the frosting on top, but I globbed it for a more authentic feel - plus, the marshmallowie gooeyness of the frosting is sticky enough in the bowl, I didn't feel like transporting it to a piping bag!  Me = sometimes lazy.  ;)

Oh, and don't worry - these are just as messy as a real s'more!

S'mores Cupcakes

One Bowl Chocolate Cupcakes
Source: Martha Stewart
Makes 24 Cupcakes

3/4 cup dutch processed cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup low fat buttermilk
3 tablespoons canola oil or applesauce
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with foil liners or squares of foil for the rustic look; set aside. In the bowl of a stand mixer, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and beat until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Spoon batter out evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool completely.

Marshmallow FrostingSource: Things Alauna Makes via Sew Darn Cute
Ingredients:2 sticks unsalted butter, room temperature
2 cups confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream

For Assembly:Crushed Graham Crackers
24 individual hershey chocolates

Directions:In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high until light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time
Beat in the vanilla until incorporated. Add the marshmallow fluff and beat until creamy

To Assemble the Cupcakes:Pipe the frosting on the cooled cupcakes. I used a large ziploc bac and snipped off the end...worked perfectly. Top the piped frosting with crushed graham crackers (you can put them in the food processor until they are fine crumbs) and an individual piece of hershey's chocolate.


Barbie said...

They look great!