Mmmm...S'Mores

I was completely inspired by Eating Suburbia's S'More Cupcakes. It really got me to thinking about the flavors of chocolate and marshmallow together, which is really a great flavor combination (remember the chocolate marshmallow cupcakes?). The basics of a S'more are graham crackers, chocolate, and marshmallows.

Ingredients
Graham Base:
2 cups graham cracker crumbs (or about 15 crushed crackers)
1/2 cup butter, melted

Cake:
Hershey's "Perfectly Chocolate" Chocolate Cupcake batter

Marshmallows:
Marshmallow Fluff

Directions:

1. Preheat oven to 350°. Line muffin pan with paper baking cups.
   
2. Mix together graham cracker crumbs and melted butter. Place about 1 tablespoon crust mix in bottom of baking cups. Smoosh to a crust-like consistency.
3. Mix up Hershey's "Perfectly Chocolate" Chocolate Cupcake batter. Fill muffin cups about 2/3 full. Top with another tablespoon of graham cracker crust mix.
4. Place in oven and bake for 22-25 minutes, or until top springs back when lightly touched. Remove from muffin pan and cool completely.
   
5. Place Marshmallow Fluff in a piping bag. Pipe onto the top of cupcakes. Using a brulee torch, toast the tops of the marshmallow for that awesome campfire look. If you don't have a brulee torch, place under a broiler until golden and toasty looking. Yum!
   

Chocolate Marshmallow Frosting

This is a great frosting that tastes great, transports well (yea!), and has a nice marshmallow-y flavor, which is awesome for adding a touch of sweetness to your "plain" cupcakes, and adds a nice marshmallow-y punch when paired with marshmallow cupcakes.

Ingredients

• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 3/4 cup marshmallow fluff
• 4 tbsp butter
• 1/4 cup (whole) milk
• 1 tsp pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl.
   


2. Place marshmallow fluff, butter, and milk in a medium saucepan over medium-low heat. Stir until the butter and marshmallow fluff have melted. Remove pan from heat and stir in the sugar cocoa mixture and vanilla. Stir until the frosting is smooth and satiny.


3. Frost your cupcakes.
   

~This frosting is courtesy of the Cake Mix Doctor.

Chocolate Marshmallow Cupcakes

This is a gourmet version of a Hostess cupcake. It has the creamy center and the chocolaty cake, but it's been taken up a notch with a bit of marshmallow-y goodness.

Ingredients

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
  
• 3/4 cup shortening
• 2/3 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp pure vanilla extract
• Chocolate Marshmallow Frosting

1. Heat oven to 350°. Place paper cupcake liners in 24 muffin cups. Mix cake mix, oil, water, and eggs in a large mixing bowl until well blended. Divide evenly between muffin cups.


2. Bake for 15-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely.


3. In a large mixing bowl, cream shortening and sugar together. Add marshmallow fluff and vanilla. Mix well.


4. Insert a small pastry tip into a pastry (or plastic) bag. Fill with creme filling. Insert tip halfway into the center of a cupcake and fill with a small amount of creme. Repeat with each cupcake. Frost with Chocolate Marshmallow Frosting.
   

Marshmallow Frosting

This is about the easiest and the tastiest frosting you can find, using on 3 ingredients. You can use this on so many different types of cupcakes!

Ingredients

• 1 (13 oz) jar marshmallow fluff
• 3 tbsp sour cream
• 1 tsp pure vanilla extract

1. Remove the lid from the jar of marshmallow fluff. Microwave on high for about 45 seconds. Scrape the fluff out of the jar and into a mixing bowl.
   
2. Add sour cream and vanilla extract.
3. Using an electric or stand mixer, beat on medium speed about 1 minute, or until the frosting is fluffy.