Cupcakes are a year-round staple in any home. Here's how to make them mini and cute!
Ingredients
1⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk
Marshmallow Butter Creme Frosting:
2 cups butter, softened
2½ cups confectioners’ sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups ¾ full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
For frosting:
Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about ½ cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
Frost each cupcake and top with a few mini marshmallows, Hershey bar pieces and a graham cracker.
How adorable are these? A perfect treat after your barbecue, or for any school function.
Give them a try and let me know what you think.
Recipe by Daily DIY Life at https://www.dailydiylife.com/summertime-smores-cupcakes/