Homemade Smore Cupcake Recipe
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons vinegar
Preheat oven to 350°
Sift dry ingredients into mixing bowl.
Add wet ingredients. Mix well.
Using an ice cream scoop, spoon the batter into lined cupcake tins. Fill each cup ½ to ¾ full.
Place the cupcake tin in the center of the oven. Bake for 18-25 minutes. You’ll know the cakes are done by inserting a toothpick in the center of the middle cupcake: You want a few crumbs but no batter.
Allow cupcakes to cool completely while you prepare the filling.
Milk Chocolate Ganache filling:
4 Hershey’s Milk Chocolate candy bars (approximately 6 ounces), chopped
1/2 cup heavy whipping cream
1/2 tablespoon butter
Place chocolate pieces in a glass mixing bowl.
Bring cream to a boil over medium-high heat.
Pour boiling cream over chopped chocolate and stir until smooth and glossy.
Place ganache in the refrigerator and thicken to a piping consistency (approximately one hour).
While filling is setting, use an apple corer or paring knife to remove the center from each cupcake, but do not go through to the bottom of the cupcake. Reserve the “lid” to cover the hole after it has been filled (like you would if you were carving a jack-o-lantern). Trim the excess cake from the lid (the crust of the cupcake).
Once the ganache has set, use a piping bag to fill the cavity of each cupcake. Be careful to not overfill the cavity, and leave enough room to replace the lid.
Replace the lid before frosting.
Marshmallow Buttercream Frosting:
2 cups unsalted butter (do not soften)
2 jars (7 ounces) marshmallow cream
2 cups powdered sugar
Using an electric mixer, whip butter until smooth and creamy.
Add marshmallow cream, and mix well.
Slowly add powdered sugar to butter mixture, then whip until well blended.
Spoon the frosting into a pastry bag and pipe onto cooled cupcakes.
Miniature graham crackers (divided)
1-2 Hershey’s Milk Chocolate candy bars
Sprinkle cupcakes with chocolate sprinkles.
Place approximately 1 cup of graham crackers in a plastic bag. Use a rolling pin to crush into crumbs. Sprinkle cupcakes with crumbs.
Preheat oven to broil.
Place 24 (or more if you have additional cupcakes: one square for each cupcake) miniature graham crackers on a baking sheet. Place a miniature marshmallow on each cracker.
Cut each chocolate bar into 24 pieces and set aside.
Place baking sheet under broiler for 15-20 seconds or until the marshmallows begin to expand and brown slightly. Do not allow marshmallows to expand beyond the crackers.
Remove baking sheet from oven. Cover each cracker/marshmallow first with a chocolate square, then with another graham cracker.
Allow the miniature s’mores to cool slightly; then press into the icing on each cupcake.
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