Decadent S’mores Cupcakes
- ⅔ cup graham cracker crumbs
- 3 tbsp butter
- 1 tbsp sugar
- 1½ cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- ⅓ cup cocoa powder
- ½ cup olive oil
- 1 cup water
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 container marshmallow fluff
- 1 cup softened butter
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- ½ cup cocoa powder
- 3 cups powdered sugar
- optional: mini marshmallows and chocolate squares
- Preheat oven to 350 degrees.
- In a small bowl, mix together the graham cracker crumbs, butter, and sugar. Set aside.
- To make the cupcake base, mix all the wet and dry ingredients together until completely combined. In a cupcake-lined muffin tin, press the graham cracker mixture into the bottom and slightly up the sides of the tin. Fill the cupcake liners ¾ of the way full with the cake batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
- After the cupcakes are cooled, use a piping bag to pipe in a ½ tbsp of marshmallow fluff or use a small knife to cute a hole in the center of the cupcake before filling.
- To make the frosting, cream the butter until fluffy, then add in the vanilla, milk, cocoa powder, and powdered sugar.
- Using a piping bag or knife, ice the cupcakes and decorate with mini marshmallows and chocolate squares.
Recipe by Savory Style at http://www.savorystyle.com/decadent-smores-cupcakes/
3.5.3208
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