s'mores cupcakes - version 2.0

i'd made these once before in quite a different manner. instead of filling them, i'd made a mess of spreading fluff onto the top of the cupcake, drowning them in chocolate ganache, then topping them with a slightly toasted marshmallow.

version 1.0:

while they tasted fantastic, they weren't the easiest things to make, & i wanted to set out to rework them. i ended up with a graham cracker cupcake with a regular & chocolate graham cracker crust, filled with chocolate buttercream, & topped with marshmallow frosting & a mix of chocolate sprinkles & crushed graham cracker pieces. they were positively heavenly. & i have the voicemails to prove it.

S'MORES CUPCAKES - VERSION 2.0

GRAHAM CRACKER CRUST

1/2 stick unsalted butter - melted
1/2 cup graham cracker crumbs
1/2 cup chocolate graham cracker crumbs

mix together graham cracker crumbs & melted butter.

scoop about a tablespoon into each cupcake liner & press down, making sure the entire bottom is covered.

GRAHAM CRACKER CUPCAKES
makes approx. 24 cupcakes
1 box moist delicious yellow cake mix (because i was overly lazy)
1/2 cup graham cracker crumbs
1 teaspoon vanilla extract

mix with an electric mixer until well combined.

scoop batter into cupcake liners until liners are about 3/4 full.

bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle comes out clean.

remove from cupcake pan & place on cooling rack, allowing the cupcakes to cool completely.

CHOCOLATE BUTTERCREAM
1/2 stick unsalted butter - melted
1/3 cup cocoa powder
2 cups confectioner's sugar
~1/4 cup milk (i didn't actually measure mine)

in a standing mixer, mix together melted butter & cocoa powder.

add 1 cup of confectioner's sugar & beat until incorporated.

add half of the milk & 1 cup of confectioner's sugar & continue to beat

continue adding milk, bit by bit, until you get the consistency you desire.

TO FILL THE CUPCAKES

once cupcakes are completely cool, use a pearing knife to cut a cone in the center of the cupcake.

cut away the bottom part of the cone, leaving only the very top of the cupcake to cover your filling.

using a pastry bag, pipe the chocolate buttercream into the hole you've created.

place the top back on & press down lightly so it sticks to the chocolate buttercream.

MARSHMALLOW FROSTING
4 sticks unsalted butter, room temperature
1 large container of marshmallow fluff
1 lb. confectioner's sugar
1 teaspoon vanilla extract

in a standing mixer, cream the butter until soft.

add confectioner's sugar & vanilla & whip until smooth.

add marshmallow fluff & whip for about a minute, or until completely incorporated.

fill a pastry bag & pipe onto the cupcakes as desired.

decorate with a dusting of graham cracker crumbs.

welcome, hi, hello.

just posting a little something to say hello. this is where i'll be blogging all my fantastic baking creations. stay tuned & such for all of the deliciousness.