One of my most popular, and most requested cupcakes, has got to be my smores cupcake. Like a traditional smore, this cupcake starts with a graham cracker crust. I also sneak some chocolate chips or a Hershey bar (depending on which I have in the house) on top of the crust to give an extra chocolately richness. Then I baked my basic chocolate cupcake on top of the crust. I filled the cupcake with marshmallow fluff to echo the gooey marshmallow of a real smore. Finally I swirled some chocolate buttercream on top, and garnished it with a piece of graham cracker, a mini Hershey’s bar, and some mini marshmallow. And of course, we have to have toasted marshmallow, so I busted out my mini blow torch (one of my favorite kitchen tools) and added a little heat.
Next put either one Hershey bar, or five chocolate chips on top of the graham cracker crust. Scoop in ¼ c. of basic chocolate cupcake batter. Bake at 350 for 20 minutes. Fill each cupcake with marshmallow.
Chocolate buttercream: Cream 1 stick of butter and 1 cup of powdered sugar together. Add ½ c. of cocoa powder Gradually add 2 more cups of powdered sugar and 1 tsp of vanilla. Slowly mix in 1/3 cup of milk.
To assemble: Frost the cupcake with chocolate buttercream. Add a graham cracker, Hershey’s bar and three mini marshmallows for garnish. If you have a mini blow torch – toast the marshmallows.
Basic Chocolate Recipe
¾ cups of cocoa powder
1 ½ cups flour
1 ½ cups sugar
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
¾ cup buttermilk (or heavy cream – I’ve used each)
3 tbsp vegetable oil (also can substitute applesauce)
2 tsp vanilla
¾ cup water
Mix the dry ingredients (cocoa powder, flour, sugar, baking soda, baking powder and salt). In a separate bowl, mix together the eggs, buttermilk vegetable oil and vanilla. Gradually alternate adding the dry ingredients and the water to the wet ingredients. Bake at 350 for 18-20 minutes.