Just Like Smores Cupcakes

If you like Smores around a campfire or you make them in your oven…you will like this Just Like Smores Cupcakes!

They are made from scratch, but you could easily use a chocolate cake mix and use the graham cracker crumbs and marshmallow cream for the frosting.

Try them and let me know how you like them…

Of course, you could always build a campfire and do the old fashioned smores….but this is the next best thing.

Enjoy!

Me 

Just Like Smore's Cupcakes

2014-03-26 22:03:58

Serves 24

This cupcake tastes just like the smores we made as kids. All that is missing is the camp fire and the cold night air.

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Ingredients

1. 2 1/4 cups plus
2. 1 3/4 cups all-purpose flour
3. 3/4 cup plus 1 tablespoon cocoa powder
4. 1 1/2 teaspoons baking powder
5. 1 1/2 teaspoons baking soda
6. 1 teaspoon salt
7. 2 large eggs
8. 1 cup whole milk
9. 1/2 cup vegetable oil
10. 2 teaspoons pure vanilla extract
11. 1 cup boiling water
12. 1 1/2 cups graham cracker crumbs (from about 20 squares)
13. 1/3 cup unsalted butter, melted
14. 9 ounces bittersweet chocolate, finely chopped
15. Marshmallow Frosting

Instructions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups sugar , flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer.
3. Using the paddle attachment, mix ingredients together on low speed.
4. In a large bowl, mix together eggs, milk, oil, and vanilla.
5. Add to flour mixture and beat on medium speed for 30 seconds.
6. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
7. Add boiling water and stir to combine; set cake batter aside.
8. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
9. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup.
10. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
11. Place 2 teaspoons chocolate in each muffin cup.
12. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.
13. Remove from oven and fill each muffin cup three-quarters full with cake batter.
14. Sprinkle each with remaining chocolate and graham cracker mixture.
15. Frost in a spiral with a cake decorating tip if desired or just frost the cupcake in any fashion.
16. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
17. Serve immediately or store in an airtight container, up to 2 days.

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