These sweet little bundles of deliciousness will be a hit every time at your party or cook out!
We all love s’mores right out of the camp fire. But let’s face it, we can’t always have a roaring fire when ever we feel like it. These cupcakes are the perfect solution! Your little ones will love the extra goodies on the top. And you will love how easy they are to put together!
If you are a home made chocolate cake lover like myself, you will enjoy the recipe below. If you don’t have the time or patience to make them from scratch, any boxed chocolate cake mix will work just as well.
Chocolate cupcakes: (makes 12 – 18)
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda (or a baking soda substitute)
2 teaspoons baking powder (or a baking powder substitute)
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract (or a vanilla extract substitute)
1 cup milk
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 3/4 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.
Marshmallow Butter Creme Frosting:
2 cups butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme
Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 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.
Enjoy!!
- 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
- 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.