A couple of weeks ago I had a wicked craving for a cupcake. Sadly the best cupcake bakery (cupcakery?) in my neighborhood is closed for renovation. So I bought one at another place, not really known for them but, hey, you never know. Yes, yes you do. It did not hit the spot.
Clearly I was going to have to make them myself. So I searched through my years of blog archives for my tried and true cupcake recipe and...um...I didn't have one. Not a single cupcake recipe on my blog. I guess that local place was really good, huh? OK, I'm sure I can handle developing a cupcake recipe but what kind? Since I sort of had my heart set on a chocolate base, I decided to go with s'mores.
Should I add a graham cracker crust or just stick the graham cracker on top as a decoration? A crust seemed the right thing to do and I'm so glad I did. The unexpected little crunch at the bottom is amazing! Trust me and don't skip this part. The cupcakes themselves are fluffy and have tons of good chocolate flavor because I added coffee to the batter. Coffee makes chocolate taste chocolatier.
Regular vanilla buttercream or marshmallow buttercream? We've already established I was going to be extra about this, right? But I did not make my own fluff, just used the fluff in a jar. Don't judge me. I did briefly debate filling the cupcakes too but it was already extra enough and I think unfilled was the correct chocolate to sugary marshmallow ratio. I decorated with the proper s'mores accessories and finally got my cupcake fix. Oh, and since this recipe makes 16 cupcakes, I shared with my neighbors from our local Buy Nothing group. And now my blog has a cupcake recipe. Shall I make more? Enjoy!
Yield: 16 Servings
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
Recipe for a chocolate cupcake with a graham cracker crust base, topped with marshmallow butter frosting.
For the Graham Cracker Crust:
- 1 1/2 Cups graham cracker crumbs
- 1/2 Stick (4 tablespoons) unsalted butter, melted
- 1/4 Cup granulated sugar
- Pinch of salt
For the Cupcakes:
- 2 Sticks (16 tablespoons) unsalted butter, at room temperature
- 2 Cups granulated sugar
- 2 Eggs
- 2 Teaspoons vanilla extract
- 1/2 Cup sour cream
- 1 Cup hot water
- 2 Teaspoons instant coffee
- 2 Cups all-purpose flour
- 3/4 Cup unsweetened cocoa powder
- 2 Teaspoons baking soda
- 1 Teaspoon salt
For the Marshmallow Frosting:
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 2 Cups powdered sugar
- 1 Cup marshmallow fluff
- 2 Tablespoons milk
- 1 Teaspoon vanilla
- 1/4 Teaspoon salt
- Pre-heat the oven to 350 degrees.
- To make the crust, combine the graham cracker crumbs with the melted butter, sugar and salt. Line 2 muffin tins with cupcake liners and place a generous tablespoon of the mixture at the bottom of each. Bake for 5 minutes and remove to cool but leave the oven on.
- To make the cupcakes, use a stand or hand mixer to cream together the 2 sticks of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Beat in the eggs, vanilla and sour cream.
- Combine the hot water with the instant coffee and beat into the batter.
- In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda and salt. Stir the dry ingredients into the wet.
- Fill each cupcake liner about 3/4 full and bake for 30 to 35 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
- To make the frosting, add the unsalted butter, powdered sugar, marshmallow fluff, salt and a tablespoon of milk to a bowl. Cream together using a hand or stand mixer. If the consistency is a little too thick add more milk, 1 teaspoon at a time.
- Fit a piping bag with a large tip (I used the Wilton 1M) and fill with the frosting. Swirl the frosting onto each cupcake and decorate with a piece of chocolate, graham cracker and toasted marshmallow.
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