This s'mores cupcake recipe is reposted with permission by Amanda Cupcake, who made the s'mores cupcakes I was gushing over the other day. I don't think I will have time to make these for Saturday's picnic, but maybe for our next picnic, or at some other point this summer. They seriously look amazing! Please do yourself a favor and visit Amanda's blog because the photos that go with this recipe are just stunning. Thanks, Amanda, for letting us post the recipe and we hope you're busy cooking up lots more cupcakes!
The Recipe, Unveiled:
S'more Sparklette Cupcakes
adapted from Bakerella's recipe here and re-mixed into an Amanda Cupcake Original!
Dry Ingredients:
There will be 2 mixtures in one cupcake liner!
A Buttery Yellowy Graham Cracker Cake & A Chocolate Fudge Cake. Yummy.
Buttery Yellowy Graham Cracker Cake Batter:
Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup graham cracker crumbs
Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter
Graham Cracker Crumb/Butter Blend:
1 cup brown sugar
1 cup graham cracker crumbs
1/4 cup butter, melted
Chocolate Fudge Cake:
Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsweetened high fat cocoa (come on, we are cheating anyway! and high fat cocoa is less bitter than the typical cocoa you can buy in the grocery store)
Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter
Directions for each cake recipe:
1. Sift flour in a bowl and set aside.
2. In a separate bowl, mix other dry ingredients together (baking powder, baking soda, either the graham cracker crumbs or cocoa depending on the cake recipe you are making-see above). Then add the ingredients to the sifted flour, and whisk together for 30 seconds.
3. In your kitchen aid mixer, blend sugar and butter together until light and fluffy. (about 2 minutes).
4. Add egg until just blended.
5. Start by adding 1/3 of the dry ingredient mixture, then add 1/3 of the remaining vanilla/buttermilk mixture. End with dry ingredient mixture. Make sure this process only takes about 1 minute maximum so that you don't overbeat (cupcakes won't be as fluffy if you overbeat)!
6. Scrape the entire bowl and mix with your spatula to make sure all ingredients are incorporated.
Cave into temptation and try the batter to make sure it tastes just as wonderful as you envisioned!
Magical Sinful Delicious Graham Cracker Crumb/Brown Sugar/Butter Blend:
1. Blend the Graham Cracker Crumbs & Brown Sugar Together.
2. Pour melted butter onto the Crumbs. Stir until combined.
Add some graham cracker crumbs to the bottom of your cupcake liner for a magical surprise. you can even add some edible sparkles to the bottom of the liner like I did in my pictures above ♥
Pour a little bit of graham cracker cake batter into the bottom of your baking cup. Then sprinkle the magical sinful delicious graham cracker/brown sugar/butter mixture very lightly over the first layer of cake batter.
Place a mini marshmallow on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. It was very hard restraining myself from just eating everything out of the liners before it was baked at this point!
Sprinkle with more graham cracker/butter/brown sugar sinful-ness.
Warning: These cupcakes will ooze out marshmallow goodness while baking! Don't be afraid of the bubbly hot delicousness.
Right after the cupcakes are done baking, poke a hole in the center of your cupcake & insert a marshmallow half (or a whole marshmallow if you want it to be really ooey gooey!) The warmth of the cupcake will melt the marshmallow. Soon the marshmallow will falter & become cupcake goo.
Let cool. Then have fun dipping in chocolate ganache or adding swirls of marshmallow fluff frosting, adding sparklettes & Hershey barlettes! You can also stuff into jars or turn into cake pops ♥
Amanda Cupcake Topping Recipes:
Recipe for Marshmallow Fluff Frosting (Marshmallow fluff as the base--customized just for this marshmallowy s'mores recipe)
7 oz Marsmallow Fluff
4 Sticks of Unsalted Butter-softened and cut into little 1" pieces.
1 Tsp Vanilla Extract
1/2 Tsp Salt
1 Box (16 oz) Powdered Sugar
1. Spoon the Marshmallow Fluff into your large mixing bowl and beat on low until somewhat fluffy (about 2-3 minutes).
2.Gradually add the little butter squares and cream cheese.
3. Add the teaspoon of vanilla extract.
4. Add the 1/2 tsp salt (this helps take away the sweetness so that the frosting is more dreamy instead of tooth achingly sweet).
5. Gradually add the powdered sugar. You can add more or less depending on how thick you want your frosting to be.
Shiny Chocolate Disco Ganache
9 ounces semi-sweet chocolate
1 cup heavy cream
1. Heat the heavy cream in a small pan on the stove. Heat up to the boiling point..
2. Remove immediately and pour over chocolate.
3. Continue stirring until completely melted, shiny and smooth.
Let this sit for about 1/2 hr before dipping and dripping!
You can also poke a hole in your cupcakes and fill with this delicious-ness to make it even more ooey and gooey!
The Recipe, Unveiled:
S'more Sparklette Cupcakes
adapted from Bakerella's recipe here and re-mixed into an Amanda Cupcake Original!
Dry Ingredients:
There will be 2 mixtures in one cupcake liner!
A Buttery Yellowy Graham Cracker Cake & A Chocolate Fudge Cake. Yummy.
Buttery Yellowy Graham Cracker Cake Batter:
Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup graham cracker crumbs
Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter
Graham Cracker Crumb/Butter Blend:
1 cup brown sugar
1 cup graham cracker crumbs
1/4 cup butter, melted
Chocolate Fudge Cake:
Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsweetened high fat cocoa (come on, we are cheating anyway! and high fat cocoa is less bitter than the typical cocoa you can buy in the grocery store)
Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter
Directions for each cake recipe:
1. Sift flour in a bowl and set aside.
2. In a separate bowl, mix other dry ingredients together (baking powder, baking soda, either the graham cracker crumbs or cocoa depending on the cake recipe you are making-see above). Then add the ingredients to the sifted flour, and whisk together for 30 seconds.
3. In your kitchen aid mixer, blend sugar and butter together until light and fluffy. (about 2 minutes).
4. Add egg until just blended.
5. Start by adding 1/3 of the dry ingredient mixture, then add 1/3 of the remaining vanilla/buttermilk mixture. End with dry ingredient mixture. Make sure this process only takes about 1 minute maximum so that you don't overbeat (cupcakes won't be as fluffy if you overbeat)!
6. Scrape the entire bowl and mix with your spatula to make sure all ingredients are incorporated.
Cave into temptation and try the batter to make sure it tastes just as wonderful as you envisioned!
Magical Sinful Delicious Graham Cracker Crumb/Brown Sugar/Butter Blend:
1. Blend the Graham Cracker Crumbs & Brown Sugar Together.
2. Pour melted butter onto the Crumbs. Stir until combined.
Add some graham cracker crumbs to the bottom of your cupcake liner for a magical surprise. you can even add some edible sparkles to the bottom of the liner like I did in my pictures above ♥
Pour a little bit of graham cracker cake batter into the bottom of your baking cup. Then sprinkle the magical sinful delicious graham cracker/brown sugar/butter mixture very lightly over the first layer of cake batter.
Place a mini marshmallow on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. It was very hard restraining myself from just eating everything out of the liners before it was baked at this point!
Sprinkle with more graham cracker/butter/brown sugar sinful-ness.
Warning: These cupcakes will ooze out marshmallow goodness while baking! Don't be afraid of the bubbly hot delicousness.
Right after the cupcakes are done baking, poke a hole in the center of your cupcake & insert a marshmallow half (or a whole marshmallow if you want it to be really ooey gooey!) The warmth of the cupcake will melt the marshmallow. Soon the marshmallow will falter & become cupcake goo.
Let cool. Then have fun dipping in chocolate ganache or adding swirls of marshmallow fluff frosting, adding sparklettes & Hershey barlettes! You can also stuff into jars or turn into cake pops ♥
Amanda Cupcake Topping Recipes:
Recipe for Marshmallow Fluff Frosting (Marshmallow fluff as the base--customized just for this marshmallowy s'mores recipe)
7 oz Marsmallow Fluff
4 Sticks of Unsalted Butter-softened and cut into little 1" pieces.
1 Tsp Vanilla Extract
1/2 Tsp Salt
1 Box (16 oz) Powdered Sugar
1. Spoon the Marshmallow Fluff into your large mixing bowl and beat on low until somewhat fluffy (about 2-3 minutes).
2.Gradually add the little butter squares and cream cheese.
3. Add the teaspoon of vanilla extract.
4. Add the 1/2 tsp salt (this helps take away the sweetness so that the frosting is more dreamy instead of tooth achingly sweet).
5. Gradually add the powdered sugar. You can add more or less depending on how thick you want your frosting to be.
Shiny Chocolate Disco Ganache
9 ounces semi-sweet chocolate
1 cup heavy cream
1. Heat the heavy cream in a small pan on the stove. Heat up to the boiling point..
2. Remove immediately and pour over chocolate.
3. Continue stirring until completely melted, shiny and smooth.
Let this sit for about 1/2 hr before dipping and dripping!
You can also poke a hole in your cupcakes and fill with this delicious-ness to make it even more ooey and gooey!
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