Jessie Oleson, for those of you in need of a “things what are cute” lesson, is the Head Spy over at Cakespy.com and she is also a fantastic and hilarious painter. I wanted to make a cake ode to her before I throw myself head first into school again tomorrow. I didn’t so much makes smores cupcakes because I love smores, although I do kind of like them, but because I needed white frosting to dye Cakespy pink and I’m a little sick of buttercream right now. I’m too lazy to make Swiss meringue, but after making this marshmallow frosting I realized it wasn’t the easy way out at all.
This is a cake mix recipe, so it’s not the best thing I’ve ever made, but it was really fast and easy and you could easily make homemade chocolate cake with graham crackers on the bottom instead of cake mix.
For the cupcakes you will need:
- 7 whole graham crackers, coarsely chopped (do not use boxed graham cracker crumbs)
- 1 c. sour cream
- 1 box 18 1/4 oz. plain German chocolate cake mix
- 1 3.4 oz. pkg. vanilla instant pudding mix
- 1/2 C. water
- 1/2 c. vegetable oil
- 4 large eggs
- 1 c. milk chocolate chips
Preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. Place 1 scant Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside.
Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
Spoon or scoop 1/4 C. batter into each lined cupcake cup, filling it 2/3 of the way. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners; lift the cupcakes from the bottoms of the cup with the end of the knife and pick them out of the cup carefully with your fingertips. Place them on a wire rack to cool 15 minutes before frosting.
For the frosting you will need:
- 1 c. Marshmallow Fluff
- 2 egg whites, at room temperature
- 1 c. sugar
- 1/4 tsp. cream of tartar
- 1/8 tsp. salt
- 1/4 c. water
- 1 tsp. vanilla extract
In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla.
These are a complete mess to eat, but they’re fun for kids. I obviously did mine up like Jessie’s paintings, but you could garnish these with more graham crackers and pieces of chocolate bars.