New and improved smore cupcake!
Posted by Bake & Destroy on March 28th, 2008. Filed under: cupcake recipes.
The search continues for a smores cupcake that isn’t too sticky to eat, looks cute and doesn’t involve me using the cone method of filling cupcakes, which I am way to lazy to do. This was round three in the search. So I’ve done vegan that were severely lacking marshmallow-ness; messy, messy Cakespy clones that were kind of gross and made with cake mix and these- which looked pretty cute and don’t seem all that messy. We may have a weiner. I mean winner.
For the cupcakes you will need:
- 7 whole graham crackers, coarsely chopped
- 1 & 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder, sifted
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla
- 3/4 cup buttermilk
- 1/2 cup chocolate chips
Then you:
Preheat your oven to 350 degrees and line a cupcake pan with paper liners. Place about 1 Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside and reserve the remaining crushed crackers. Mix together flour, cocoa, baking soda and salt in a small bowl. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk until smooth. Stir in chocolate chips. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched. Cool in pans for 10 minutes, then remove and cool completely on wire rack.
For the marshmallow frosting you will need:
- 1 cup unsalted butter, softened
- 1 (7 ounce) jar marshmallow cream
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Then you:
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow creme. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Top frosted cupcakes with graham cracker crumbs and a mini chocolate bar.
See you at Kuma’s tomorrow! I’ll be the one having the Iron Maiden Gardenburger and a Diet Coke.
March 28th, 2008 at 4:04 am
These look great.
March 28th, 2008 at 4:19 am
I really need to find a good substitute for Graham crackers. Smores sound so good.
March 28th, 2008 at 4:52 am
Looks pretty tasty. How does the frosting taste? Is it sticky?
March 28th, 2008 at 10:33 am
Damn, those sound great. I think they might have to be on my “to bake” list
March 28th, 2008 at 4:20 pm
Uh, it’s still not the perfect marshmallow frosting. I think it’s a little too much butter. Next time I might use 1/4 cup butter just to give it some spreadability. Maybe 1/2 cup more sugar too.
March 29th, 2008 at 4:04 am
These look good! I’ve been looking for a decent S’mores cupcake, too.
Hey, I thought I’d let you know of the Bake and Destroy blog mention on Jenn’s page, if you haven’t heard already:
http://www.leftoverqueen.com/2008/03/28/finest-foodies-friday-your-favorites/
March 29th, 2008 at 9:23 am
looks good… isn’t marshmellow fluff vegan? i *think* at least some of them are… in case you ever want to give it another stab all vegan-ized (:
April 23rd, 2008 at 2:13 am
My yoga teacher gave us some mini vegan coconut cupcakes that she said you made and they were PHENOMENAL!!! I decided to check out your website and these look amazing as well. Keep being outstanding!!
-Sophie
ps do you have a bakery or a place to come stock up on coconut cupcakes?
April 27th, 2008 at 11:48 pm
I love this chocolate cupcake recipe you posted, but when I double it, it seems to dry out. Do you have the same problem? Wondering if it’s just operator error.
April 28th, 2008 at 12:57 am
Hm… I tripled it a while ago for a Jessie Steele display and it seemed ok. But those were minis. I wonder if trying to bake two pans at once maybe changes the way the cakes bake up?
May 29th, 2009 at 3:33 am
[...] to pretend that I’m cool enough to have found it on my own. This specific recipe can be found here, but I’ve used a different recipe for my icing, and probably changed a couple of other things [...]