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My S'Mores Cupcakes image

I needed a s'mores cupcake recipe for my lil biz and WELL...Colleen hurried that up a bit by challenging me and Kimi to a smores cupcake challenge some time ago...but with Easter ahead, I think we both put it off bit :) With Easter out of the way now, things are slow this week...yesterday believe it or not, I threw out a whole batch of cupcakes...yeah...I stuck a whole large marshmallow in the the cupcake batter before baking...DONT try this at home folks! lol First it rose above and beyond the cupcake papers and I used my tall liners too expecting it to rise...but it pushed batter out all over and I had a baked on, stuck on icky mess! lol THEN when they cooled, there was this empty spot in the cupcake where the large marshmallow was, yeah was, it just disappeared just melted into the cake, leaving this huge hole in every cupcake...So folks...what I'm getting at is, don't try that at home!

Provided by Wendy Rusch @AmmaWendy

Categories     Cakes

Number Of Ingredients 14

1 - your favorite chocolate cake recipe or a box mix would work too
1 cup(s) course grahm cracker crumbs
1 - 7 ounce(s) jar of marshmallow cream
1/4 cup(s) butter, softened
3 - hersey chocolate bars, broke into small pieces
1 - 7 ounce(s) jar of marshmallow cream
1 stick(s) butter, softened
1 1/2 cup(s) powdered sugar
2-3 tablespoon(s) whipping cream
1/3 cup(s) fine grahm cracker crumbs
3 - hersey chocolate bars, melted with 1t butter, optional


  • Preheat oven to 350. Place 12 liners in your cupcake pans. REMEMBER: If you you have more batter, you'll have to make extra filling and frosting.
  • Prepare your cake as directed in your recipe or on the box. Stir in coarse grahm cracker crumbs. Fill your cupcake liners 2/3 full and bake 16-19 minutes, until toothpick comes out clean. Remove from oven and cool in pans on wire racks for 10 min, then remove cakes to racks to cool completely.
  • When cakes are cool, using an apple corer or paring knife, cut out centers of cupcakes. Mix together marshmallow cream and butter until light and fluffy, spoon into a quart size zip lock bag and cut tip from bag, fill cupcakes. Stick peices of chocolate into filling evenly. (I used fun size choc bars and stuck two sections into each cake)
  • To make the frosting, use a medium bowl, beat together marshmallow cream and butter until combined well then add powdered sugar and cream...beat until creamy and smooth.
  • Pipe or spread onto cakes, I just used a quart size zip lock bag to do mine. Then sprinkle fine grahm crumbs over top. If desired your can melt together the choc and butter and with a spoon or zip lock bag drizzle chocolate over the frosting THEN sprinkle with crumbs.

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