Rich Campfire S’mores Cupcakes

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I know I’m deviating away from banana’s, I’m sorry. I have a really good reason though.

Summer just wouldn’t be summer if I didn’t eat one S’mores, or two or three. We love taking are trailer to different states and eat them around a campfire. Melted chocolate with crunchy cracker with a gooey sticky sweet marshmallow in the middle. If I don’t have any graham crackers or chocolate there will always be lots of roasted marshmallows. Even Bailey enjoys one or two ooey gooey marshmallows. My family likes their marshmallows burnt, quickly catch it on fire then blow out the flames and eat. My marshmallows take time, I like them golden on the outside and like fluff on the inside.
 I received a cupcake order from a coworker for her mother and friends. She wasn’t particular about the flavors, just that everyone had a sweet tooth. I presented the idea of S’mores cupcake. She immediately agreed they wanted these. Her mom loves marshmallow Fluff and frosting. SCORE!

My quick go to box cake mix is the Betty Crocker Triple Chocolate.  It’s just chocolaty goodness. I found a marshmallow filling on Evil Shenanigans, I wanted to use Bobby Flay’s creamy chocolate frosting again because everyone raved over it eating it on the  fondant flowers.  I also wanted a graham cracker crust.  This is a S’more’s cupcake so this is a much need part to accomplish.  I adapted the recipe from here.  I would have put the added chocolate in the recipe, but I was topping it with chocolate frosting not marshmallow and didn’t want to give people instant cavities.  Plus these would be eaten in a couple of days and unsure if the marshmallow topping would hold up okay, as I haven’t made it before.
Here’s the recipe to the graham cracker crust.

Graham Cracker Crust
for 24 cupcakes

1 1/2 cups of ground graham crackers; which is about 1 sleeve out of the box
1/4 cup sugar
5 TB unsalted butter; melted

Preheat oven to 350.

Using a food processor pulse the graham crackers into crumbs.  Add the sugar and pulse again.  Add melted butter and mix in the food processor until combined.

Using a tablespoon scoop, place graham crumbs into the lined muffin pan.  Using a shot glass or something small with a flat bottom. Press the crumbs into each liner.

Bake for 5 minutes.

Use your favorite chocolate cake recipe.  I used triple chocolate cake mix from Betty Crocker.  Make cake as directed or your recipe states.

Using an ice cream scoop, scoop out a full scoop of the cake batter and place it into graham lined cups.

Bake for 16-18 minutes or until tester inserted into the middle is clean.

Let the cupcakes cool in the pan for about 5 minutes, then place on wired rack to finish cooling.

Make the marshmallow filling.

Marshmallow Filling
fills 24 cupcakes (I had quite a bit leftover)

2 tsp very hot water
1/4 tsp salt
7 oz Marshmallow Fluff/cream
1/3 cup confectioner sugar
1/2 cup shortening
1/2 tsp vanilla extract; I used vanilla paste

Dissolve the salt in the hot water and let cool.

Place marshmallow Fluff, shortening, confectioner sugar and extract into a blender with a whisk attachment.  Mix until it starts to get fluffy.

Add the salted water. Whip until nice and cream.

Fill into a piping bag and fill each cupcake.  You will be putting about a tablespoon of filling into each cupcake.  The piping tip I used, kicked my butt, okay my arm and I found that I was squeezing the life out of me to get them full.  To find out if you used enough the top of the cupcake will split a little or the filling will start to come out the hole.  If you prefer to not pipe it in you can cut a hole in the middle and spoon it in and place the cake hat back on.

You can top with graham cracker crumbs.  Place 2 full graham crackers in a food processor and pulse.  Sprinkle on top.

Make the frosting and pipe some on.  I didn’t add a lot of frosting because I didn’t want it to overpower the rest of the cupcake.  No one complained at work, so I guess it worked out well.

Since these were going to be eaten in 2 days I didn’t top with a piece of graham cracker as I didn’t want it to become soft after time.  If I was serving them the same day I would have.

You can also top with a piece of Hershey chocolate square or any type of chocolate.

Tabitha had the idea of decorating it with a mini marshmallow, Teddy Graham and a piece of chocolate.

Any way you decorate these they will be a HIT!

**Side note, next time I make them I may just double the graham crust so it has a thicker base**

Linked to: Muffin Monday


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4 Responses to Rich Campfire S’mores Cupcakes

  1. tabitha219 says:

    These are the kind of cupcakes you find at a fancy bakery. <3 it! And what a great summer treat; everyone loves s'mores!

  2. Ashton says:

    These look so delicious! Thanks for linking up :)

    {Sweet Treats Thursday}

  3. Kim McCallie says:

    This is just more than I can wrap my mind around. Wow! The filling AND the frosting…I would love to give this a try. It looks amazing!! Thanks for sharing on Sweet Indulgences Sunday.