Wednesday, January 19, 2011

S'mores Cupcakes

I've been wanting to make some of these....and I'm glad I did. They were AMAZING. I say were, because we ate them all. mmmm:)

S'mores Cupcakes:

Graham cracker crust:
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup sugar
  • 9 ounces bittersweet chocolate, finely chopped

  • 1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

    2. Place graham cracker crumbs ( I used a food processor to make mine into fine crumbs), remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

    3. 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.

    4. Place 1 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter.

    Chocolate Cake:
    recipe is from
    • 3 cups packed brown sugar
    • 1 cup butter or margarine, softened
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 2 2/3 cups all-purpose flour
    • 3/4 cup baking cocoa
    • 1 tablespoon baking soda
    • 1/2 teaspoon salt
    • 1 1/3 cups sour cream
    • 1 1/3 cups boiling water

    In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into cupcakes-Bake @ 350 for 20 minutes.

    ** Mine made 37.

    Marshmallow Buttercream Icing:

    2 sticks of butter, room temperature
    1 lb. (2 cups) confectioner's sugar
    1/2 tsp. vanilla
    16 oz. tub of marshmallow cream

    Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes!

    Top the cupcake with graham cracker crumbs and a piece of chocolate:)


    1. Saw this post on the Make it Yours Day link party...I love the idea of a cupcake with a crust! And graham cracker crust = the best!

    2. theses sound DIVINE!!! I can't wait to try them!

    3. Oooh, these look yummy! I am passing on the Stylish Blogger Award just for sharing things like this. Thanks so much! Stop by and pick it up...

    4. You absolutely just made my days. I made your spider web cupcakes and had your blog pulled up on my computer for weeks trying to remember to write it down. I'm thinking I'll be doing the same with this one! Thank you!!

    5. Saw this at Make it Yours Day link party and caught my eye. I like the interesting topping.


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