S'mores Cupcakes

 

 

 

S'mores Cupcakes

Chocolate Cake: 

1 box devil’s food cake mix

3 eggs

½ cup melted butter, cooled

½ cup sour cream

1 cup buttermilk or milk

2 teaspoons vanilla extract

1 ½ cups mini chocolate chips

Graham Cracker Frosting:

1 cup butter, softened

2 teaspoons vanilla extract

½ teaspoon cinnamon

1–3 tablespoons milk, as needed

½ cup graham crackers, finely crushed

3–5 cups powdered sugar

Decoration

Large marshmallows for decoration

Melted chocolate for decoration

1.   Preheat oven to 350 degrees and line pans with cupcake liners.

2.   Sift cake mix into a small bowl; set aside.

3.   In a large bowl, combine eggs, melted butter, sour cream, buttermilk, and vanilla extract until smooth.

4.   Stir in cake mix and chocolate chips.

5.   Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted in the center comes out clean.

6.   Graham Cracker Frosting: Beat butter for 2 minutes. Add vanilla extract, cinnamon, 1 T. milk, and graham cracker crumbs (Note: I crush and then put my graham cracker crumbs through a strainer to make sure they are crushed enough and none is too large. It helps to give the frosting a smooth texture.) Add powdered sugar until the frosting reaches the desired consistency; add more milk if needed.

7.   Line a cookie sheet with tin foil and place large marshmallows on the foil. Broil in the oven but watch them carefully! They should be slightly brown, which takes only 2–3 minutes; watch them like a hawk or they will burn. Let cool before using.

8.   Pipe frosting onto cooled cupcakes. Top with melted chocolate and toasted marshmallows.