Smores Cupcakes

2320
Smores Cupcakes

Photo by Latasha M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cupcakes


Ingredients

  • For the cake:

  • cups all-purpose flour

  • ¾

    cup Hershey’s unsweetened cocoa powder

  • cups sugar

  • 2

    tsp baking soda

  • 1

    tsp baking powder

  • 1

    tsp salt

  • 3

    eggs

  • 1

    cup milk

  • ½

    cup vegetable oil

  • 1

    cup hot water

  • 1

    tsp vanilla

  • For the frosting:

  • 2

    sticks unsalted butter, room temperature

  • 1

    (7 oz) jar marshmallow cream

  • 1

    cup confectioner’s sugar

  • ½

    tsp vanilla extract

  • For the garnish:

  • ½

    cup crushed graham cracker crumbs

  • 3

    Hershey’s Bars, broken into squares

Directions

For the cake: 1.Preheat oven to 350 degrees and line muffin pans with cupcake liners. 2.In bowl of stand mixer combine dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix until well combined. 3.Add the wet ingredients: eggs, milk, oil, water and vanilla to the dry ingredients. With mixer on medium speed mix for about 2 minutes scrapping down sides of the bowl as needed. (The batter will be very liquidy, but that is ok.) 4.Fill cupcake liners about 2/3 full. (I use a 4-cup measuring cup with a pour spout to transfer the batter to the cupcake liners so it is easier to control and less mess.) 5.Bake for 16-17 minutes or until toothpick inserted in center comes out clean. 6.Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. 7.Once cupcakes are completely cool, ice with Marshmallow Buttercream Frosting and garnish with graham crackers and chocolate.For the frosting: 1.In bowl of stand mixer cream butter for 1-2 minutes. 2.Add marshmallow cream and mix until incorporated. 3.Add the confectioner’s sugar and vanilla and mix until well combined. 4.Place icing in a piping bag fitted with large round tip (I used 1A) and add a dollop of icing on top of cupcakes.For the garnish: 1.Place graham crackers in zip lock bag and crush with your hands until fine crumbs. 2.Take frosted cupcakes and turn upside down into bowl of graham cracker crumbs to cover the frosting. 3.Place a Hershey’s chocolate square on top of each cupcake.S’mores Cupcakes are best enjoyed on the day they are baked and assembled as the graham cracker crumbs will get a little soft over time.


Nutrition

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