How can you go wrong with chocolate, graham crackers and marshmallows? You can’t. And in cupcake format, S’mores are even better. Welcome to Camp Cupcake.
Don’t you love campfires? Sitting around roasting hotdogs and marshmallows. That perfect moment when the night gets just a little bit chilly and you have to stand a little closer to the fire? Starry nights, campfire smoke, and ooey-gooey s’mores are my favorite things.
We had planned a big backyard bonfire. All of the goodies for s’mores were ready to go. I am the Marshmallow Roasting Master, and I was going to show the crew how it it is done.
Our plans of s’mores bliss were halted by a Tennessee thunderstorm. Total rain out. Back up plan? S’mores Cupcakes!
You Will Need
In a large bowl, cream the butter on medium speed until light and fluffy, about 7 minutes. Gradually add the sifted powdered sugar, beating until smooth and all of the sugar is incorporated into the butter. Blend in the heavy cream and vanilla, mixing until smooth. Then, on low speed, mix in the marshmallow cream until creamy.
Preheat oven to cake mix directions. Line muffin tins with cupcake liners. Break the chocolate bars into pieces. Crush half the graham crackers into crumbs and save the rest for cupcake topping.
Prepare cake batter using the cake mix, eggs, oil and water. Divide the cake batter in half. Stir in cocoa powder into one half of the batter to make chocolate.
Bake according to box directions on the LOW SIDE of time. Remove from oven, and let cool in the pan for 5 minutes. Remove and cool completely.
Frost each cupcake as desired. Sprinkle each cupcake generously with graham cracker crumbs. Place a chocolate bar, a piece of graham craker and a marshmallow in the center of each.