Who doesn't love s'mores? Mmm...one of the tastiest summer treats and now, in cupcake form! This was a fun cupcake to make (and eat!)
A white cupcake filled with chocolate chips, marshmallow frosting and topped with crushed graham cracker! This would be a cupcake I would like to try and make different ways to capture the best s'mores flavor! It was pretty tasty :)
Ingredients for cupcake:
-1 c. unsalted butter, room temp.
-4 eggs, room temp.
-1 c. heavy cream
-1 vanilla bean (scrape out and use black seeds)
-2 c. sugar
-2 1/4 c. all-purpose flour
-2 tsp. baking powder
-1/2 tsp. salt
-1 3/4 c. semi-sweet chocolate chips
To Make the Cupcakes:
1. Preheat oven to 350 degrees F. Place liners into cupcake trays.
2. Cream butter and sugar with an electric mixer until fluffy, about 3-5 mins.
3. Add eggs and beat another two minutes.
4. Cut the vanilla bean into two and scrape out the brown innards. Add the mixture. Beat for 1 minute.
5. Whisk flour, baking powder, salt, and chocolate chips together in a separate bowl.
6. Add to the batter. Stop when the batter is completely blended.
7. Whip heavy cream in a cold bowl until soft peaks form, fold into batter.
8. Pour into paper liners. Fill 3/4 of the way to the top.
9. Bake ~20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
10. Cool for 5 mins. and then place on baking racks.
Ingredients for frosting:
-1 c. unsalted butter, room temp.
-5 ounces Crisco
-2 c. marshmallows --> you may need to add more depending on the flavor
-2 tsp. vanilla
- ~5 graham crackers
To Make the Frosting:
1. Cream butter and Crisco together.
2. Melt marshmallows in microwave. Microwave ~30 seconds, then stir. Repeat until melted.
3. Whip melted marshmallows in blender or with electric mixer (be sure to do this quickly or the marshmallow will harden). Whip them until they are fluffy, about 2 minutes.
4. Add vanilla. Mix until combined.
5. Add butter mixture and beat until fluffy, about 2 mins. If frosting is too thin, put in refrigerator until firm.
6. Frost cooled cupcakes.
Crush graham crackers and sprinkle on top.
*Recipe says it makes 18 cupcakes, but I got a batch of 25*
Who doesn't love s'mores? Mmm...one of the tastiest summer treats and now, in cupcake form! This was a fun cupcake to make (and eat!)
A white cupcake filled with chocolate chips, marshmallow frosting and topped with crushed graham cracker! This would be a cupcake I would like to try and make different ways to capture the best s'mores flavor! It was pretty tasty :)
Ingredients for cupcake:
-1 c. unsalted butter, room temp.
-4 eggs, room temp.
-1 c. heavy cream
-1 vanilla bean (scrape out and use black seeds)
-2 c. sugar
-2 1/4 c. all-purpose flour
-2 tsp. baking powder
-1/2 tsp. salt
-1 3/4 c. semi-sweet chocolate chips
To Make the Cupcakes:
1. Preheat oven to 350 degrees F. Place liners into cupcake trays.
2. Cream butter and sugar with an electric mixer until fluffy, about 3-5 mins.
3. Add eggs and beat another two minutes.
4. Cut the vanilla bean into two and scrape out the brown innards. Add the mixture. Beat for 1 minute.
5. Whisk flour, baking powder, salt, and chocolate chips together in a separate bowl.
6. Add to the batter. Stop when the batter is completely blended.
7. Whip heavy cream in a cold bowl until soft peaks form, fold into batter.
8. Pour into paper liners. Fill 3/4 of the way to the top.
9. Bake ~20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
10. Cool for 5 mins. and then place on baking racks.
Ingredients for frosting:
-1 c. unsalted butter, room temp.
-5 ounces Crisco
-2 c. marshmallows --> you may need to add more depending on the flavor
-2 tsp. vanilla
- ~5 graham crackers
To Make the Frosting:
1. Cream butter and Crisco together.
2. Melt marshmallows in microwave. Microwave ~30 seconds, then stir. Repeat until melted.
3. Whip melted marshmallows in blender or with electric mixer (be sure to do this quickly or the marshmallow will harden). Whip them until they are fluffy, about 2 minutes.
4. Add vanilla. Mix until combined.
5. Add butter mixture and beat until fluffy, about 2 mins. If frosting is too thin, put in refrigerator until firm.
6. Frost cooled cupcakes.
Crush graham crackers and sprinkle on top.
*Recipe says it makes 18 cupcakes, but I got a batch of 25*
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