Monday, July 25, 2011

S'More Cupcakes

One of my favorite things about Utah Summers, is going up the canyon, building a HUGE fire and making camp fire dinners. Then after the sun sets, sitting around the fire and roasted marshmallows and making S'mores while bonding with good friends, family, or even complete strangers.  There really is nothing more spectacular then getting away from the city lights, laying under the stars, and biting into that gooey chocolate crunchy messy S'more.  So in honor of those fun Summer days, I created my own version of a S'more cupcake.
Now for my confession, I only like S'mores because of the experience, but im actually not a huge fan of them all together.  So instead of the typical S'more cupcake that has become such a big trend, with the layers of graham cracker and then chocolate dough.  I made a rich moist chocolate cupcakes from Taste of Home, and a light Marshmallowy type frosting by doing a Swiss Meringue Frosting.  To top off the cupcake I added a piece of HONEY graham cracker, a chunk of HERSHYS Almond Chocolate bar, and of course a roasted MARSHMALLOW on a stick.  Which I lightly toasted on the top with a lighter, after sticking it on a toothpick.

To see more creative Smore Ideas check out my post HERE!
Here is the Recipe:


Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 cup buttermilk
  • Frosting of your choice

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 16 cupcakes.
  • You can find the recipe HERE.
For the Frosting, I used the same frosting recipe I used on my RAINBOW CAKE, but I noticed that Whisk Kid did an amazing tutorial on this frosting that you can find HERE with the recipe!  Hope you enjoy!  This was one of my favorite cupcake recipes I have made so far.

3 comments:

  1. I want one... like right now.

    ReplyDelete
  2. They were such a hit! They tasted as good as they looked. Yum

    ReplyDelete