s'mores cupcakes

The best of the camping favorite with none of the sticky, gooey mess! And, they look totally cute and taste delicious. I love dolled up versions of childhood favorites (gourmet hot dogs, Gruyère mac n cheese, etc), and isn't that what cupcakes are all about, anyway? I'm particularly fond of this recipe because it is the first ever recipe that I have "created" on my own! It's not the first or last S'mores cupcake recipe in the baking world, but I have to say it is one of the tastiest!

S'mores cupcakes



Ingredients
For the Vanilla Buttercake Cupcakes:
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
2 eggs
1 cup self-rising flour
3 tablespoons milk
1 cup milk chocolate chips
1/2 cup graham cracker crumbs

For the topping:
1 jar (7 oz) marshmallow fluff
1/2 cup butter, softened
2 cups powdered sugar
3 teaspoons milk
1 bar chocolate (to decorate)
1 cup graham cracker crumbs (to decorate)



1. Preheat oven to 350 degrees. Line one 12-hole standard muffin pan with paper baking cups.

2. Beat butter, vanilla, sugar, eggs, flour, and milk in a large bowl with an electric mixer until ingredients are fully combined and batter is a pale color.



3. Add graham cracker crumbs and milk chocolate chips and stir until combined.



4. Divide mixture among baking cups; smooth surface.



5. Bake about 20 minutes or until golden brown. Turn cakes onto wire rack to cool.





6. Make marshmallow topping: Remove and discard lid and foil seal from jar of marshmallow fluff. To soften fluff for easy removal from jar, microwave on high 15 to 20 seconds. In large bowl, beat marshmallow fluff, butter, and powdered sugar until blended. Beat in enough milk, 1/2 teaspoon at a time, until frosting is spreadable.



7. Spread topping over the tops of cupcakes. Sprinkle graham cracker crumbs liberally over the topping.

8. Divide chocolate bar into individual rectangles and place on top of each cupcake.







You could also make equally adorable and delicious mini-S'mores cupcakes: