I think I've said this before, but this may be my new favorite cupcake! I haven't had the opportunity to have S'mores this summer, and while nothing will take the place of a slightly charred, melted marshmallow with chocolate & graham crackers, this is a very close second! You can definitely taste the three components of these cupcakes, and they are just as messy to eat as the original! (It's probably best to eat with a fork!)
I wasn't thrilled with any of the marshmallow frostings I could find online - I didn't want a meringue as it was 95 degrees out & I knew it wouldn't tolerate the walk to work. The recipes I found online that included fluff (which I felt would give it a real "marshmallow" flavor) were very thin. I have no idea how the bakers got beautiful swirls with the very runny frosting the recipe made! A little experimenting, and I found a delicious, appropriately messy frosting!
Graham Cracker Cupcakes (Adapted from Vanilla Garlic)
Makes 12-16 cupcakes
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs (Approx 1 sleeve)
1 teaspoon of baking soda
1 teaspoon of baking powder
Preheat your oven to 350F. Place cupcake liners in muffin tin.
Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
Mix together the flour, graham cracker crumbs, baking soda and baking powder. Add about 1/3 of the mixture to the butter mixture, then add 1/2 of the milk. Continue to add the ingredients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined.
Scoop into cupcake papers, filling 3/4 of the way full (they don't rise much). Bake for 15-18 minutes or until a toothpick comes out clean.
Chocolate Frosting (used as filling, from Our Best Bites)
Makes enough to frost 12 cupcakes
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed
Melt your chocolate chips and set aside to cool. Try to get it close to room temperature and still have it be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk. Bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat, and cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder (or powdered sugar) to taste, up to 4 tablespoons more.
Marshmallow Butter Cream
1 cup (2 sticks) butter, at room temperature
2-3 cups powdered sugar
1/2 tsp vanilla
1/2 cup flour
16oz container Marshmallow Fluff
Beat butter & 1 cup of the sugar until light. Add 1/2 of the fluff, and beat until combined. Add the other 1/2 of the fluff, again mixing until combined. Beat in flour, and an additional 1-2 cups of the sugar until it is the sweetness & consistency you prefer.
Cut a hole in the center of the cooled cupcakes (using the cone method). Fill generously with chocolate frosting. Frost with marshmallow buttercream. (If the weather is warm, the frosting may spread some - I would recommend not piping the frosting all of the way to the edge). Garnish as desired.
(See, nice & messy!)