Smore’s Cupcakes

Cupcakes 1Welcome to my Blog! I am so excited about this journey, I love to share recipes with friends and family, and all the more reason to bake more often! First, I am sharing a cupcake recipe, but not just ANY cupcakes… no, these were some of my favorite I’ve ever had! They fit perfectly in the theme for a little lumberjack’s first birthday we attended today. The secret? A crunchy crust, a rich, moist chocolate cake, and marshmallow buttercream. mmmm, just dreamy aren’t they? This isn’t an original recipe, I adapted it from lifeloveandsugar.com and I can’t thank them enough for creating something so delicious! I used a different frosting recipe than what is on their site, which I grabbed from The Gracious Wife and let me tell you, the combo was perfection! So if you want to try them, here it is.

This recipe yeilds 12-14 cupcakes

You’ll need: 

  • For the Crust
    • 1 1/4 graham cracker crumbs
    • 5tbsp butter (melted)
    • 5tbsp sugar
  • For the Chocolate cake
    • 1c flour
    • 1c sugar
    • 1/4c + 3tbsp baking cocoa powder
    • 1tsp baking soda
    • 1/2tsp salt
    • 1 egg
    • 1/2c buttermilk
    • 1/2c vegtable oil
    • 1tsp vanilla
    • 1/2c boiling water
  • For the Marshmallow Buttercream
    • 2 sticks unsalted butter
    • 1 (13oz) jar marshmallow fluff or creme
    • 4c powdered sugar
    • 1/2tsp vanilla extract

 

Instructions: 

  1. Heat your oven to 325 degrees.
  2. In a small bowl, combine crust ingredients until well mixed.
  3. Press a heaping tablespoon full into the bottom of your well greased or paper lined cupcake pan.
  4. Bake crusts for about 7 minutes, set aside, and reduce oven temp. to 300.
  5. To begin making the batter, combine all dry ingredients and whisk together.
  6. Add egg, buttermilk, and vegtable oil and mix well.
  7. Add vanilla to boiling water then add to the mixture and stir until well combined.
    1. **Note this batter is very thin looking, but it bakes up just fine!**
  8. Pour batter into cupcake pan, filling 3/4 of the way full and bake for about 19-21 minutes.
  9. When done, remove cupcakes from oven and allow to cool a bit before removing from the pan.
  10. For the frosting, begin by beating together the butter and vanilla.
  11. When this looks nice and creamy, add the powdered sugar one cup at a time, leaving the mixer on low-med speed.
  12. Once this is all combined, add the marshmallow creme. It will be sticky, but delicous!
    1. If you feel it is too thick, you may thin out your frosting 1tbsp of milk or cream at a time, If it is too thin, add more powdered sugar 1/4 cup at a time. I found this recipe to be the perfect consistency for icing beautiful cupcakes!
  13. Finally, I sprinkled a little graham cracker crumbs on top for garnish.

Hope you enjoy them as much as we did!

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