Who doesn’t love sitting by a fire and toasting marshmallows until they are just right to make the perfect s’more. Chocolate, marshmallow, and graham crackers are such a perfect combination. Well, if you don’t have the fire or you just feel like having that amazing flavor combination how about a s’mores cupcake? I’ve also made a S’mores Pie and you can find that recipe in my Blog as well.
I used my favorite chocolate cake recipe, as I always do, and added a marshmallow buttercream frosting. I used Fluff because that’s what we use in my house to make Fluffernutters. Fun fact, Fluff was actually created in Somerville, Ma.
Anyway, let’s make some S’mores cupcakes!
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. You could just grease the pan but liners are so much easier.
Sift all of the dry ingredients together. As I always say, it is really important to sift the ingredients and not just mix, especially when using cocoa.
Add the eggs, oil, milk, and vanilla and beat with an electric mixer on medium speed for two minutes while scraping the sides constantly.
Add the water into the batter and mix well with a spoon or spatula, the batter will be very loose. The water must actually be boiling or the cake will not turn out properly. Fill each cupcake about 3/4 full and bake for approximately 18 minutes until a toothpick comes out clean.
Cool on a wire rack. Cool completely before frosting.
This frosting is very sweet so if you aren’t a huge fan of really sweet things, you may want to play around with using less confectioner’s sugar.
Marshmallow Frosting Ingredients:
1/2 cup butter, softened
7 oz. marshmallow fluff
1 cup confectioner’s sugar
1 tsp. vanilla extract
With an electric mixer beat the butter and vanilla until fluffy. Beat in the confectioners sugar on high until well combined.
Add the fluff and mix on high speed until it is completely incorporated with the buttercream frosting.
I used a piping bag to frost the cupcakes and the recipe only frosts 9-10 cupcakes. It will frost more if you are spreading the frosting. This recipe can also be doubled.
Once the cupcakes were frosted I crushed some graham crackers and sprinkled them on top. The final touch was a small Hershey bar.
S’mores without the fire. Enjoy!