Cookies finished, I decided to make some S'mores cupcakes to drop off to relatives later. This recipe has evolved from the fall, when I strictly used the Duncan Hines recipe and products. Now, the only pre-made ingredient I use is the Duncan Hines Frosting Creations Chocolate Marshmallow Flavor Mix, for the buttercream icing.
Graham Cracker Layer:
1 cup graham cracker crumbs
1/4 c melted butter
2 tbs. white sugar
pinch of salt
Cupcakes (from a recipe by Amanda at StayHungree.com)
1 1/4 cups all purpose flour
1 1/2 cups sugar
3/4 cups good cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup whole milk
1/2 cup vegetable oil
1 tbs vanilla
3/4 cup boiling water
2 cups Marshmallow Fluff
This adapted from a recipe from Tasteofhome.com
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk
1 packet of Duncan Hines Frosting Creations Chocolate Marshmallow Flavor Mix
Graham Crackers, broken into 24 small pieces
Mini Marshmallows (24)
Hersheys bar (each piece broken in half)
Prep: Preheat oven to 350 degrees.
In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well. You can buy pre-made graham cracker crumbs, but I like to just put a sleeve of crackers in a large Ziplock bag and, with a rolling pin, make my own crumbs. Line your cupcake tins. Divide the mixture evenly among the tins, about two teaspoons in each. Tamp the crumb mixture down with a glass (I use a shot glass). Bake for 5-7 minutes, or until golden. Cool before adding the cake batter.
*I double this crumb recipe, because I like a thick crust.
With a hand held electric mixer or stand mixer, combine all of your dry ingredients and mix on low. With the mixer still on low, add eggs one at a time.
Though the original recipe states that the mix will be very fudgy at this point, mine is always more sandy.
Once the eggs are mixed in, add the milk, oil, and vanilla, and blend on medium until well mixed. Next, with the mixer on low, add the boiling water gradually, mixing until just combined. Use a spatula to scrape down the sides and bottom. Pour into cupcake tins and bake for 18-20 minutes, until springy when touched or a tester comes out clean. Since this is a thin batter, I like to use a large liquid measuring cup to pour it - much easier and neater! Remove from oven and cool completely.
A note on baking time - I always deduct 3-5+ minutes and set the timer accordingly, because my oven tends to run hot. Over baking these cupcakes is a crime, because they are so moist.
Once completely cooled, either use a paring knife to cut a cone out of the center of each cupcake, or do it the easy way: use an apple corer.
Next, using a butter knife or spatula, put the Fluff in a pastry bag with the tip cut off or a Ziplock bag w a corner cut off. Pipe the Fluff into the holes that you made. I overfill a bit, because the Fluff "settles" - after a few minutes, the Fluff is flush with the top of the hole.
On to the buttercream! I love this recipe. It's almost impossible to screw up. If it's too runny, just add more powdered sugar in increments of 1/4 cup.
In a large bowl, cream butter with mixer until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. I usually incorporate the vanilla first, then add about 3/4 cup of sugar at a time, alternating with milk. Once most of your sugar is used up, add the Frosting Creations packet and mix thoroughly. You also may only want to add a teaspoon of milk at a time toward the end. I do this because I like to work with stiff buttercream.
Now, using a spatula, put the buttercream in a pastry bag (I use the Wilton 12 inch disposable bags), making sure that you have inserted your decorating tip first (I use the Wilton 4B).
Apply the frosting as you like. I prefer to be liberal with the buttercream. Yum!
Finally, garnish with graham cracker pieces, mini marshmallows, and chocolate pieces. I didn't have any chocolate on hand today, so it's just graham crackers & mini marshmallows.
The kids split one and LOVED it!