These yummy S’mores Cupcakes, garnished with bone-shaped Graham crackers, are a perfect summertime treat.
S’mores Cupcakes
2015-08-26 19:53:43
Yield: 11 cupcakes • Preparation: 30 minutes • Bake: 15 minutes • Cool: 30 minutes
Ingredients
- ¾ cup graham cracker crumbs
- ½ cup sugar plus 2 tablespoons sugar, divided
- 3 tablespoons salted butter, melted
- ¾ cup all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup salted butter, softened
- 1 large egg
- 1¼ teaspoons vanilla extract
- ¼ cup whole buttermilk
- ¼ cup warm water
- 1 recipe Marshmallow Buttercream (recipe follows)
- Garnish: 11 Keebler Scooby-Doo! Graham Cracker Sticks, 11 squares milk chocolate
Instructions
- Preheat oven to 350°.
- Line 11 wells of a muffin pan with paper liners. Set aside.
- In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, stirring until blended. Press 1 tablespoon mixture into each prepared well of muffin pan, pressing firmly to create a level surface.
- Bake until light golden brown, approximately 5 minutes. Let cool completely.
- Increase oven temperature to 375°.
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt, whisking well. Set aside.
- In a large mixing bowl, combine softened butter and remaining ½ cup sugar. Beat with a mixer at medium speed until light and fluffy, approximately 3 minutes. Add egg and vanilla extract, beating to combine.
- In a liquid-measuring cup, combine buttermilk and water, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture.
- Using a levered 3-tablespoon scoop, divide batter among prepared wells of muffin pan.
- Bake until a wooden pick inserted in the centers comes out clean, 15 to 16 minutes. Let cupcakes cool completely.
- Place Marshmallow Buttercream in a piping bag fitted with a very large round tip (Ateco #809). Pipe frosting onto cupcakes in a swirl.
- Garnish each cupcake with a graham cracker stick and a milk chocolate square, if desired.
Notes
- • Cupcakes can be made a day in advance and stored in a covered container at room temperature. Frosted cupcakes can be stored in the refrigerator for up to 2 hours. Garnish just before serving.
TeaTime Magazine https://teatimemagazine.com/
Marshmallow Buttercream
2015-08-26 19:57:27
Yield: 3 cups • Preparation: 15 minutes
Ingredients
- 1 cup salted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon whole milk
- 2 cups marshmallow crème
Instructions
- In a large mixing bowl, combine butter, confectioners’ sugar, and milk. Beat with a mixer at medium-high speed until creamy.
- Add marshmallow crème, beating at low speed and gradually increasing to high speed until thoroughly incorporated.
- Refrigerate in a covered container for up to a day. Before using, let sit at room temperature until soft enough to pipe.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime, July/August 2015
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