S’MORES CUPCAKES
These super moist cupcakes taste like you're biting into the last remaining days of summer. A s’more turned into a cupcake; gram cracker base, chocolate cupcake, spiked marshmallow filling, and a whipped vodka frosting. This cupcake pairs perfectly with a campfire martini!
Yield: 16 cupcakes
Time: 1 hour - 1.5 hours
INGREDIENTS
Crust
1 1/4 cup graham cracker crumbs
5 tbsp butter, melted
5 tbsp sugar
Chocolate Cupcakes
1 cup all purpose flour
1 cup sugar
6 tbsp Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
Marshmallow Filling
¼ cup unsalted butter, softened
⅔ cup marshmallow cream
1/2 tsp vanilla extract
1 Tbsp heavy cream
1 Tbsp whipped vodka
1 - 1 ½ cups powdered sugar
1/4 tsp salt
Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 - 3 1/2 cups confectioners' sugar
1/4 tsp salt
1/4 cup s'mores vodka
3 graham crackers, crushed for garnish (optional)
½ cup melted chocolate chips and 2 Tbsp heavy whipping cream (optional)
INSTRUCTIONS
Preheat oven to 325 degrees and prepare a cupcake pan with liners.
Crust
In a small bowl, combine crust ingredients and mix well.
Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
Bake crust for 7 minutes then remove and set aside.
Chocolate Cupcakes
To make the cupcakes, add all the dry ingredients to a large bowl and whisk together.
Mix together egg, buttermilk and vegetable oil then add to the dry ingredients. Mix well.
Add vanilla to boiling water and add to mixture. Mix well.
Pour batter into cupcake pan, filling a little more than half way, and bake at 325 degrees for about 20-25 minutes or when a toothpick is inserted in the middle and comes out clean.
When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
Marshmallow Filling
While cupcakes are baking prepare the filling. In a medium bowl, mix together butter, marshmallow cream till smooth.
Add vanilla, heavy cream, whipped vodka on medium speed until completely smooth.
Add 1 cup powdered sugar and the salt.
Mix at low speed, then increase the speed to high and beat for 1 minute.
If it looks too thin, add 1/2 cup more powdered sugar. Refrigerate the filling until ready to use.
Once cupcakes are semi cooled, core them by either using a corer or cutting out middle with a spoon or knife.
Fill hollowed out area with filling.
Frosting
In the bowl of an electric mixer or in a large bowl with a hand mixer, cream butter until light and fluffy, about 2 minutes.
Gradually add the sugar alternating with vodka. Beat on low speed after each addition.
Once all has been added, beat on high speed until creamy and combined for at least 2 minutes.
Frost cooled cupcakes and garnish if you choose...
Enjoy!
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