Gimmie s’more, please.

Baby, its cold outside! No, seriously – it’s freezing. And to top it off, after all the holiday baking, basting, snoozing and shmoozing, I was left with a bag of miscellaneous ingredients to either pack up or toss out, too many family photos and a PG&E bill longer than my little sister’s Christmas wish list! Hmph.

In my bag of reject holiday baking ingredients was: half a box of Hershey’s cocoa, container of marshmallow fluff, a completely crushed (pre made) graham cracker pie crust, an unopened bag of powdered sugar and handful of semi sweet chocolate chips; so, I decided to get a little creative. This usually works out for me because, well, as any college student (past or present) will tell you, you quickly learn to make due with what you have in the kitchen. Brainstorming the use of these ingredients, the first thing that came to mind was cupcakes! Surprise. =) But not just any cupcake, an ooey, gooey s’mores cupcake. To pay homage to the distant memory of warm summer evening, beach front bonfires, off to the mixer I went in my thermal PJs, slipper boots and robe – brrr.

Summer Smore’s Cupcakes


Chocolate Cake
1 cup – self rising flour
1/2 tsp baking powder
1 1/2 tbsp unsweeted cocoa
1/2 cup room temp butter (margarine will work, too)
1/2 cup fine sugar
2 eggs (I use brown, cage free – you should too)
2 oz melted semisweet chocolate
1 pre made graham cracker pie crust

Marshallow Buttercream
1 can of marshmallow fluff
4 cups of powdered sugar
1 1/2 sticks of softened butter
1 tsp vanilla extract (I use Trade Joe’s Bourbon Vanilla – yum)

How To:

Set oven to 350 and line your cupcake tins; recipe makes 14 cupcakes.

Sift your flour, baking powder and cocoa into a mixing bowl; add room temp butter, sugar and eggs and beat together until silky smooth. Fold in your melted chocolate and set aside.

Remove the plastic packaging from your pre made graham cracker crust. Place entire pie crust tin inside a zip locked freezer bag; turn tin upside down releasing the graham crack crust from the tin into the bag. Zip the bag shut and remove any air pockets from the bag. With a rolling pin, roll over the graham cracker crust, crushing it down to fine crumbs. Since the pre made crust is well, pre made, you won’t need to add sugar, spice or anything nice. You’re welcome. With a large spoon, spoon the now graham cracker crust crumbs into the bottom of your cupcake liners, pressing it down into a solid layer on the bottom of the liners.

Using a trigger release ice cream scooper, neatly put the chocolate batter into the graham cracker lined, liners. Bake for 15-20 minutes or if you want to be like me, until your toothpick comes out clean when pushed into the center of your cupcakes. When done, remove cupcakes from tray to cool and prevent overcooking the bottoms.

In your clean/dry mixing bowl, put softened butter, powdered sugar and vanilla. Once fully mixed and creamy, use a butter knife to scrape out the marshmallow fluff into the buttercream mixture. Mix until fully incorporated.

Grab your cooled cupcakes because you’re ready to frost! If you have a pastry bag, fantastic; but if you’re in a pinch and don’t have one, worry not. Grab a zip locked plastic sandwich bag; the thicker ones work best since this buttercream is so sticky and delicious. With a pair of sharp scissors, cut the edge off one of the corners of the bag and spoon in the marshmallow buttercream from the top of the bag, into the corner that you cut. Now, frost and garnish with a sprinkle of graham cracker crust and square of Hershey’s chocolate.




Processed with VSCOcam with t1 preset


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