Today I made the best s’mores cupcakes ever. They taste precisely like a s’more transformed into a cupcake should taste. Better than the other time I made s’mores cupcakes. Sorry Bakerella! They key to success in these nuggets is graham cracker cake and…. dare I say it?? …. FLUFF. Oooey gooey not-so-sure-what-it’s-made-of old fashioned marshmallow fluff. The reason fluff is necessary, (rather than real marshmallows) is marshmallows disintegrate into the cake batter when baked, while fluff just gets fluffier! Culinary genius, at it again.
So here’s what you do. Make graham cracker cake batter. Dollop some of it into a cupcake liner, followed by a teaspoon of fluff, followed by another dollop of cake batter.
And then you bake them and abracadaba alakazam… fluffy cupcake with MALLOW SURPRISE. You should also know the cakes have almost no fat in them, which you would never taste…but your thighs might thank you 😉
And then you obvi top them with the most scrumptious chocolate buttercream ever. So good that I ate 19 spoonfuls straight out of the bowl.
Does anyone want to talk about how perfect this cupcake is? What a cute little chocolate buttercream cloud.
Here’s the recipe!
Graham Cracker Cupcakes (adapted from Bakerella)
- 1 1/2 cups flour
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs
- 1 cup milk (I used soy milk)
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup oil
- 1/4 cup applesauce
- ~1 cup marshmallow fluff
- mini marshmallows and chocolate bars, for decoration
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
- In a large bowl, stir together flour, sugars, baking powder, baking soda, salt, and graham cracker crumbs.
- Add milk, eggs, vanilla, oil, and applesauce. Stir with wooden spoon until incorporated.
- Put ~3 tablespoons batter into prepared liners. Top with 1 teaspoon fluff. Top with remaining batter so that each liner is 3/4 of the way full.
- Bake for 15 minutes. Cool completely before frosting.
- 2 sticks butter (1/2 cup), softened
- 6 cups confectioner’s sugar
- 6 tablespoons milk
- 4 ounces unsweetened chocolate
- 4 ounces milk chocolate
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted. Allow to cool to room temperature.
- Beat butter, sugar, salt, and milk on medium-high for 3-4 minutes, until light and fluffy.
- Add chocolate and cocoa powder, beat on medium-high for 1-2 minutes until fluffy.