s'mores cupcake tutorial and bake-along

Before we begin... the list of ingredients is in the post below!


Begin by preparing one devil's food cake mix not according to package directions, you'll want to use Saucy directions for this one. Don't know the Saucy directions? Here is a refresher:

Mix one cake mix package in stand mixer with three eggs, 1/2 cup melted butter, and one cup water or milk. Water is fine, if you like really dense and heavy cake, use milk - or buttermilk.

Blend on low speed for a minute and scrape down the sides of the bowl. Crank up the mixer to high speed and blend for 2-3 minutes until it is smooth and lighter in colour.

Using an ice cream scoop, place an equal amount in papers lining a muffin tin. Bake 16-18 minutes at 350 degrees.


While the cupcakes are in the oven, you have time to prep your toppings. 

Cut your Hershey bar into small bite-sized pieces. 

Then, put mini marshmallows on the ends of small pretzel rods - and using the kitchen torch you picked up this weekend - give them a light browning. Be careful! Marshmallows are pure sugar, and just like over a campfire, they can burn easily. The kitchen torch is strong: use it on its lowest setting for this task. Torch all of the marshmallow-pretzels and set aside.


Next, decide if you need to cut your graham wafers in two. This depends on the brand of crackers you use. I like mine split like this:


Mix your buttercream frosting: blend one cup of real butter with one cup of vegetable shortening until smooth. Add a pinch of salt and 1/4 teaspoon vanilla extract. Gradually add 4 cup of confectioner's sugar, beating well after each addition. Eventually you will have a very thick and gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream - pour in nice and slow, not too much at once. 

How much whipping cream? This is where I haven't got much more of a guesstimate for you. I think this depends on how warm your kitchen is and how heavy the cream is. I'd say at least 1/4 cup. You'll be mixing at very, very high speed, so you're sort of whipping the cream along with the frosting... get it... buttercream.

You'll just have to stop and test the texture of the buttercream as you go. This is the fearless part. Abandon the idea that you need an exact measure. If you stick the back of a teaspoon into your buttercream and pull some out, and it sticks to the spoon with little peaks... then it's good. Stop adding cream. That's all I have to say about that.

Surely your cupcakes must be done by now. Remove from the oven and cool on a wire rack. When completely cool to the touch, use a melon baller to scoop out the insides, like so:


Place a whole, regular sized marshmallow in the cavity of the cupcake:


You'll need the caramel or butterscotch topping I mentioned last week. This is what I had on hand:


Off a teaspoon, drizzle some of the caramel topping around the marshmallow. It's really very easy. Kids could do it. The reason you need to do this step is to soften the marshmallow. This way, when someone cuts or bites into the cupcake, the marshmallow is soft and gooey, not a dense ball of marshmallow in the centre. Even the freshest marshmallows would just be a dense ball if left alone, buried in the middle of a dry cake. You absolutely need to soften it with something:


Next, prepare your melting chocolate. Not very much, I'd say about 1/2 cup of melted chocolate is fine. I melt mine over a double boiler but you can use the microwave if you like, according to package directions. Melt the chocolate and set it aside to cool a bit.

The last step is simply to assemble your s'mores cupcakes. For a refresher on how to frost a cupcake, click here

Swirl your buttercream nicely atop each cake. Push one piece of Hershey's chocolate into the buttercream pile. Take a piece of graham wafer and dip it into the cooled melted chocolate. Push it gently into the buttercream... the melted chocolate will sort of ooze down the side of the cracker and land in the frosting... oooh.  Yes...


Lastly, top your cupcakes with graham crumbs and mini chocolate chips. Top it off with the pretzel-marshmallow stick and enjoy!

** Store in a cool place in an airtight container. Serve at room temperature.

28 comments:

LoriLyn said...

Smores may be my favorite dessert but these look absolutely incredible! Did you create this recipe/idea yourself you Saucy lady?? :)

Rosa said...

Whoa. I had to undo my jean's snap!

jkddz said...

YUM! I will have to make these for sure... the kids love S'mores... but today the SUN is feeling to good to stay inside and bake.... I like rainy days but 3 days straight! I just want to be outside =)

thank you so much for such a lovely time on Saturday.

Tamara Jansen said...

You guys are amazing! Where'd you find that recipe? Or is this your own concoction?

sarahe said...

wow...just...wow

Chandra said...

Why do you torment us with this constant barrage of deliciousness?? Get thee to a publisher, already, so you can make some money off these recipes!

Jenn @ youknow... that blog? said...

Sluuuuurrrrrrppppp!

Saucy said...

I was inspired by some other s'mores cupcakes I've seen on websites but I wanted to up the ante!

I think I want to do a few more outrageous, theme cupcakes. Wait til you see the ones I made for our buddy Rempy tonight! You. Will. Die.

Tamara Jansen said...

Can't sleep.....waiting for news.....blog surfing to while away the time :) I'll keep you updated!

sassy studio said...

ooooo, I am sooooclose to peering into your kitchen windows to see if there is one on your counter I can eat!

central004 said...

huh...,I Like That...,I want it

Angela said...

Those look yummy!
I have a couple of questions. Did you try some version of marshmallow creme for the center? Either just the creme, or what about some of that butter cream mixed with a m. creme?

Also, just as an alternative. I envision making a huge flat baking sheet of chocolate dipped graham crackers, topped with marshmallow creme and then torched atop. Then you could cut these into cool looking jagged triagles, and add to the edginess of the cake (you'll need that in your new cake shop)! ; )

Love,
Angela

ChaChaneen said...

Great pics, as usual, I feel like I am in your kitchen. Mmmmmmm smells chocolatey-delicious.

Rachel@oneprettything.com said...

These are amazing! I think they're the cutest cupcakes I've ever seen! I'll be linking.

Saucy said...

Marshmallow creme isn't as easy to work with as it should be and I find it a little expensive. If I have some sundae topping on hand, this method works very well for me. Sometimes I've tried m. creme and it gets pretty sticky to work with... maybe I need to keep my teaspoon in a cup of hot water!

Dot said...

Inspiring as usual! I will be linking to this today on Dabbled.org.

Also, I used your cupcakes from a box recipe for my son's birthday cupcakes (and part of the cake), and it really came out great! thanks!

dot

Anonymous said...

Saucy! Another wonderful tutorial! I have a silly question... what tip do you use to put on your frosting underneath all of the smore goodies?? I have never used a pastry bag and want to give it a try!

Saucy said...

I am a big fan of the Wilton 1A tip, it doses out a huge amount of frosting with nice deep troughs to hold sprinkles and goodies!

I meant to mention that in the post, so thanks for asking.

Anonymous said...

I like the way the chocolate on the graham cracker is oozing into the frosting... yum.

L said...

Oh, how I wish I could have chocolate...you are so creative...that looks amazingly YUMMY....really really yummy. :)

Kate said...

Oh my freakin' WORD girl. LOVE them! These may have to make an appearance at my sister's stagette this weekend. Unless Saucy has a racier cupcake idea? LOL

Sue Sparks said...

Love the decoration on top, especially the little marshmallow on a stick! :)

{ L } said...

These look amazing!! I could have never thought of this idea. Thank you for sharing!!

Me and My Pink Mixer said...

WOW! These are the best looking S'more Cupcakes I have ever seen! I'm making these for our next Girl Scout meeting :) The girls will love them!

Stacey and Mathew said...

So, s'mores are my most favorite dessert ever and I'm trying to make these awesome cupcakes you posted for my husband's birthday party but he doesn't really like caramel. We are presently in Australia and there's no fluff, but I can get my hands on chocolate syrup, can I use that to drizzle on the marshmallow? The party's next week, I'm so excited to try these! Please let me know what you think. Thanks! Stacey :)

Kate said...

These cupcakes are adorable! I can't wait for an occassion to make them!

Laura Perry said...

I made these beauties today for my daughter's 25th birthday and they were a huge hit. I had to give them all away or else I would have never stopped eating them! Thank you for sharing this wonderful cupcake recipe. :)

Anonymous said...

I just loved this receipe I just made it for a treat exchange at work for christmas. The frosting consistency is fantastic. Thanks for the tutorial