S'mores Cupcakes

A Chocolate Cupcake with a Graham Cracker Crust, Topped with a Toasted Marshmallow Frosting

Who Doesn't love S'MORES?!? And these are S'mores in cupcake form, I LOVE making these cupcakes...yet I haven't made them since before I had this blog. Well Christmas Eve was the day for them!

Aaaaaand.... I get to use my torch for this recipe! So much FUN!

The only downside to this recipe is that it doesn't last very long (maybe only a day or two). The sugar in the frosting starts to break down and seep into the cupcakes and all over the box....and you end up with a sticky mess!

The frosting is also kind of tedious. You have to heat the egg whites while constantly whisking until they are the perfect temperature then whisk in the mixer until it looks marshmallowey. If you heat the egg whites too long or too little, the frosting doesn't get those nice peaks. Which means they gloop all over before you can torch it.

This recipe came from Martha Stewart

Chocolate Cupcake with Graham Cracker Crust

(makes 2 dozen)

Ingredients

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. 
4. Add boiling water and stir to combine; set cake batter aside.
5. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
6. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
7. Place 2 teaspoons chocolate in each muffin cup on top of the graham cracker mixture.
8. Transfer muffin tins to oven and bake about 5 minutes.
9. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. 
10. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow Frosting

Ingredients

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. 
2. Set over a saucepan with simmering water. 
3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
4. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. 
5. Add vanilla, and mix until combined. Use immediately.
6. Frost with a French Tip
7. Take a pastry torch/Creme Brulee torch and lightly toast the frosted cupcakes, taking care not to catch the liners on fire!
8. Enjoy!

What is a Fluffernutter?

Fluffernutter Sandwiches and Cupcakes

Why would you eat PB&J sandwiches when you could eat a Fluffernutter sandwich instead?!? Peanut Butter and Marshmallow sandwiched together, my mouth is watering just thinking about it!

Apparently this concept has been around forever, but I had somehow never heard of it until recently. Actually, I don't think I had even tried marshmallow fluff til I was in college (it still amazes me just how weightless a jar of marshmallow fluff is!). Well, I was bored one night and browsing a bunch cupcake blogs when I came across a Fluffernutter Cupcake and I decided that I just HAD to make them, and pronto!

I mentioned that I was making a Fluffernutter cupcake in passing and got a bunch of 'What is a Fluffernutter?" questions, which made me feel less ridiculous for not knowing what it was before; I was not the only one in the dark.

So, I set out to test the flavors (just to confirm it was as amazing as it sounded). I started with a 1/2 sandwich....then made another 1/2.....and another the next day... I was in love with them!

It was time to take it to the next level.....cupcake form!

This recipe came from a blog called 'How Sweet It Is'. I re-posted the recipe below.

These turned out AMAZING. They tasted just like a nutter butter cookie; the cupcake was dense and the icing was perfectly sweet! The only thing I would do differently is add a bit more fluff to the icing...and fill them with more peanut butter filling.

Fuffernutter Cupcakes
makes about 18 cupcakes

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/3 cup milk
• 1/2 cup peanut butter morsels
• 2/3 cup marshmallow fluff

1. Preheat oven to 350 degrees F.
2. Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. 
3. Add sugar and eggs and beat together until fluffy. 
4. Add vanilla and mix for another minute or so.
5. Combine dry ingredients in a bowl. 
6. Add half of the dry ingredients, mixing until just combined. 
7. Add the milk. 
8. Once mixed, add remaining dry ingredients. 
9. Fold in peanut butter morsels and marshmallow fluff.
10. Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-18 minutes.
11. 
    

Just baked, can you see the marshmallow swirl?

Peanut Butter Filling
This is so yummy, I ate all the leftovers... 

• 2 tablespoons butter, softened
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1-2 teaspoons milk, if needed

1. Beat butter and peanut butter in the bowl of an electric mixer until creamy. 
2. Add in vanilla extract, then with the mixer on low speed, add in powdered sugar.
3.  Increase speed to medium-high and beat for 2-3 minutes until fully combined, scraping down the sides.
4. If frosting is too thick, add in milk and beat for 1-2 minutes more. 
5. Fill the cupcake. (I used Wilton tip 233)
6. 
   

Filling the Cupcake

Marshmallow Buttercream 

• 1 cup butter (2 sticks), softened
• 1 tablespoon vanilla extract
• 1 1/2 cups marshmallow fluff
• 3 cups of powdered sugar

1. Beat butter in the bowl of electric mixer until creamy. 
2. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. 
3. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. 
4. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. 
5. Frost cupcakes and drizzle with melted peanut butter if desired.

I think I should have added more filling...

Easter Peeps Cupcakes

Chocolate & Vanilla Cupcakes with Green Piped "Grass" and a Peep on Top

For Easter this year, I decided to make some cute peeps cupcakes. I made a simple batch of chocolate and vanilla cupcakes, and used a vanilla bean buttercream.

I tinted the buttercream green and used Wilton tip #233 to pipe grass onto the cupcakes. I made nearly 50 cupcakes, to bring to both family gatherings.... I definitely underestimated the time it would take to pipe grass onto 50 cupcakes!!! My hand was cramping up pretty bad near the end, but it was worth it!

I stuck a toothpick into the bunnies to make them stand up straight.

I actually got some chick peeps, but they are bigger than the bunnies, and didn't look quite right on the cupcakes. I wish I would have gotten some sanding sugar to touch up the marshmallow bunnies. When I pulled them apart from each other, it exposed some of the inner marshmallow. But they still turned out cute!