Since s’mores is my husband’s favorite flavor, I decided to give these a try for his birthday. They turned out really well and I received multiple compliments. They’re definitely decadent and a treat for a special occassion, but they’re worth it!
Summer S’Mores Cupcakes
Ingredients
- For the Cupcake:
- 1 stick of butter, soft
- 3/4 C white or brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 3/4 C all purpose flour
- 1/2 C unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 C milk
- For the Buttercream:
- 1 stick butter, soft
- 225 grams of powdered sugar
- 1/4 tsp vanilla
- 1/2 C graham cracker crumbs
- 1-2 tbsp milk
- Optional:
- Chocolate syrup
- Toasted Marshmallows
Instructions
- Pre-heat your oven to 350 degrees and line your cupcake tin with liners of your choice.
- In a bowl, whisk together your dry ingredients. Set aside.
- In the bowl of a stand mixer add your butter and sugar and cream together.
- Add in your eggs, one at a time until fully incorporated. Add in your vanilla.
- Alternating your dry ingredients and your milk, combine until you have a smooth mixture. Give it one last blast for 20 seconds and then you're ready to fill your liners.
- Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
- While your cupcakes are baking, you can toast up your marshamallows. You can use any size you prefer - I used jumbo and cut them in half after they were toasted. I put mine on a parchment lined baking sheet and put them under the broiler in my toaster oven. I didn't set a timer. I just watched them until they started turning brown. Once they're done, set them aside and let cool.
- While your cupcakes are cooling, put together your butter cream.
- Cream your butter until it is light and fluffy. Add in your powdered sugar a half at a time. Add in your graham cracker crumbs and your milk and mix until fluffy.
- You're ready to assemble!
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