S’More CupcakesPublished 1:35pm Tuesday, August 2, 2011
A few weeks ago, we had bought supplies to make S’Mores around a bonfire, only to find the weather was not cooperating. It was either way too hot or way too wet for a bonfire. Since we were still craving S’Mores, I modified a recipe I had found for chocolate chip cupcakes and turned it into S’More cupcakes. I did try adding vanilla to the marshmallow crème the first go around, which made the frosting too runny. So, I recommend you just use the marshmallow crème without adding anything to it – it holds up better on the cupcakes.
We had a group of teens and chaperones from Iowa out to our house for dinner, and they loved the cupcakes, even though the got the ones with the “runny” frosting. I recommend you double the recipe and make a double batch – they are delicious!
My daughters and I like darker chocolate, so for the second attempt I used bittersweet chocolate chips instead of milk chocolate chips. You can vary the recipe to what your family enjoys. This is also a great treat if you have little ones you can’t trust around a fire making their own S’Mores, they can help with the baking by crushing the graham crackers and breaking the candy bar!
- 24 paper cupcake liners
- 7 whole graham crackers, coarsely chopped (do not use boxed graham cracker crumbs)
- 1 cup sour cream
- 1 – 18 ¼ oz German chocolate cake mix
- 1 – ¾ oz package instant vanilla pudding
- ½ cup water
- ½ cup vegetable oil
- 4 large eggs
- 1 cup milk chocolate chips
- 1 – 13 oz jar marshmallow crème
- 1 Hershey’s milk chocolate bar, broken into 24 small pieces
Preheat oven to 350 degrees. Line 24 cupcake cups with the liners. Place one tablespoon of graham cracker crumbs in the bottom of each liner. Reserve the remaining graham cracker crumbs for garnish. Set pans aside.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer for about two minutes, scraping down sides as needed. Batter will be thick. Fold in the chocolate chips until well distributed throughout the batter.
Spoon about ¼ cup of batter into each lined cup, filling it about ¾ of the way. Remove any empty liners. Bake for 19-22 minutes, until they spring back when lightly touched.
Remove and place on wire racks to cool completely.
To make frosting, remove the lid from the marshmallow crème and microwave on high for 45 seconds. With a small spatula, scrape the cream from the jar and into a pastry bag. You can make your own pastry bag using a gallon size bag with zipper top. Put the crème in the bag, and get as much air out as possible. Using a pair of scissors, snip off a very small piece of the corner of the bag and squeeze the frosting out onto the cupcakes.
Top each cupcake with a piece of the Hershey bar and sprinkle with the remaining graham cracker crumbs.