So, I’ve had regular s’mores, the pop tart flavor, and created my own little s’mores candy bar… So why not make it into a cupcake? Great idea!!
These chocolate cupcakes have mini marshmallows baked inside, along with a graham cracker crumble on top, then covered with chocolate marshmallow creme icing. Then of course, topped with another little graham cracker and mini marshmallow. No need for a campfire for these guys!
S’mores Cupcake Recipe:
1 box Duncan Hines dark chocolate cake mix
1 small box instant chocolate pudding
1 cup oil
1/2 cup water
4 eggs
8 oz. sour cream
mini marshmallows
Crumb mixture:
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cut melted butter
Beat first 6 ingredients with electric mixer for about 4 minutes. Spoon batter into lined cupcake pan using ice cream scoop. Press 3 mini marshmallows into batter of each cupcake, cover completely with batter. Sprinkle about 1/2 tablespoon of crumb mixture on top of batter, pat lightly with finger. Bake at 350 degrees for approximately 24 minutes. Cool completely before icing.
Chocolate Marshmallow Creme Icing Recipe:
2 lbs powdered sugar
1 cup vegetable shortening
1 stick butter, softened
1/2 cup unsweetened cocoa
1/2 cup water
2 teaspoons vanilla
7 oz. jar of marshmallow creme
Combine all ingredients and beat well with electric mixer on medium speed for 5-7 minutes.
