Sunday, April 28, 2013

S'more Cupcakes with Swirled Chocolate Buttercream and Whipped Cream Frosting

Okay, about two weeks ago I promised you a recipe for these beautiful cupcakes right up there, and of course things got crazy and I slacked on my food blogging duty! And I am sorry, as I sit here hanging my head in shame and eating my last S'more cupcake, I want you to know that today I am blogging a bunch of recipes, just for you lovely little people!!

Graham Cracker Crust

Yield: 18 cupcakes

5 Graham Crackers Crushed
4 Tbsp. Butter, melted
2 Tbsp. Granulated Sugar

Heat oven to 325 degrees. In a bowl combine the above ingredients and mix with your hand. The mixture should feel slightly wet and you should be able to clump the mixture together. Then take your cupcake liners and place a small handful of the mixture in the bottom of each liner. Using your fingers, press the mixture down until the bottom of the liner is covered. If you would like you can press some of the mixture up the sides of the liner, but you don't have to. This will add a nice crunch on the bottom of your cupcake. Plus it acts as that graham cracker element! Place in the oven and cook about 8 minutes or until they start to turn a nice golden brown color, remove from the oven and set aside.

S'more Cupcake Recipe

1 Cup Milk chocolate chips
1 Cup Milk + 1 Tbsp. Lemon juice (This will make buttermilk)
1 3/4 Cup Flour
1 tsp. Baking soda
1 Cup Sugar
1/2 tsp. Salt
1/2 tsp. Vanilla
1/4 Cup Vegetable oil
3 Eggs
1 Bag of Large Marshmallows 

Heat oven 325 degrees. In a medium sauce pan melt chocolate and milk mixture and heat over medium heat, until the chocolate is completely melted, whisk together. Remove from heat and allow the mixture to cool. In a large mixing bowl combine flour, baking soda, sugar, and salt. In small bowl combine eggs, and oil. Once the chocolate is cool add a little to the flour mixture and combine. Then add the egg mixture and mix thoroughly. Slowly add chocolate into mixture, mixing thoroughly after each addition. Mixture will be a little runny. Fill liners about 3/4 of the way; I like to use a 1/4 cup measuring cup to fill my liners, bake for 20 minutes, until cupcakes are just about done, then place half a large marshmallow in the middle of each cupcake. Place back in the oven and allow the cupcakes to cook for another 5 minutes. *Note* The marshmallow's will melt into the cupcakes, so don't freak out when you pull the cupcakes out and the marshmallows disappear! Remove from the oven, place on a cooling rack and allow them to cool completely.

Chocolate Buttercream

1 Cup Milk chocolate chips
2 Sticks Butter (salted or unsalted)
1 Cup Butter flavor Crisco
1 tsp. Vanilla
3 1/2 Cups Powdered sugar

In medium saucepan, combine chocolate and 1 stick of butter, place over medium heat and melt chocolate; whisk until butter and chocolate combine. Remove from the heat and allow chocolate to cool completely, you don't want your buttercream to melt! In a large bowl, or in your stand mixer cream together Butter Flavor Crisco and the other stick of butter. Add vanilla and 1/2 cup of powdered sugar and mix on medium speed. Add another 1/2 a cup of powdered sugar and mix thoroughly. Once chocolate is cool pour some chocolate into the creamed mixture and mix together. (Make sure you scrap the bowl before you add the next ingredient). Now continue to add 1/2 a cup of powdered sugar and chocolate until both ingredients have been completely used. Mixture should be thick enough to not fall off a spoon and easy enough to pipe. If the mixture is too soft add another 1/2 cup of powdered sugar. If the mixture is too thick, add 1 Tbsp. of water, until the mixture reaches the desired thickness. Keep in mind that the temperature and humidity in your kitchen will effect the amount of powdered sugar needed to reach your desired thickness.

Whipped Cream Frosting

2 Cups Heavy whipping cream
1/2 Cup Powdered sugar
1 tsp. Vanilla
1 tsp. Cream bouquet emulsion (optional)

Place stainless steel bowl and whisk (beaters) in freezer for 5 minutes. Remove from the freezer and pour in the heavy whipping cream, vanilla and cream bouquet emulsion (if you have it, don't worry if you don't, it can be hard to find), on medium speed whip mixture for about 2 minutes. Then add sugar 1/4 cup at a time. Making sure to whip well after each addition. At this point, taste the mixture, if it is not sweet enough add another 1/4 cup of sugar. Continue to whip mixture until the cream stands up when you remove the beaters.

This is where I cheat. I have piping bags that have two compartments so that I can pipe with two different frosting's at once. I got mine at Hobby Lobby, but I am sure you can find them other places. They come with a special coupler. Fill your bag with both frosting's and then pipe away! But if you don't want to buy the bags, just pick a frosting and go with it! Then top with some crushed graham crackers! (I forgot them for the picture!)

There you go! Eat and enjoy!! Let me know what you think, sound like something you would enjoy???

"Devouring worlds, one book and recipe at a time."


  1. Replies
    1. Thanks Autumn! And thanks for always being there to taste all my crazy creations!