Monday, April 30, 2012

Smore's Cupcakes!

My friend was hosting a bake sale for an annual cancer walk last weekend and the baker in me, could not let that opportunity pass without trying out some new cupcake creations.

Today's post is for Smore's Cupcakes...I also made French Toast Cupcakes but that will be a post for another day. Stay tuned.

For now, bake yourself up a batch of these bad boys

First, make your graham cracker bottom crust:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

Smash up about 15-20 Graham Crackers in a zip lock and dump into a bowl. Add enough melted butter to make them into a crust. Usually 4-5 tablespoons will do it. Put about 1TB into each muffin liner and press down with a cup. Bake at 350 for about 5 minutes until just firm. Put aside to cool for at least 10 min while you mix up the cake batter.

Chocolate Cake- I heart the original Hershey's Chocolate Cake Recipe
  •  2 cups Sugar
  • 1-3/4 cup Flour
  • 1.5tsp Baking Powder
  • 1.5tsp Baking Soda
  • 1tsp Salt
  • ¾ cup Cocoa
  • 1 cup Milk
  • 2 eggs
  • ½ cup Veg Oil
  • 2 tsp Vanilla
  • 1 cup Boiling Water

In the bowl of an electric mixer fitted with a paddle attachment, mix together all your wet ingredients EXCEPT the Boiling Water.  In a separate bowl combine all dry ingredients and mix well. Slowly mix into wet. When combined slowly pour in boiling water. The batter will be really runny, but don’t worry!

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount). I spray the top of my muffin tins with cooking spray so nothing sticks.  Bake in the middle of the oven for 15 to 20 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
If you make these ahead, they freeze really well if unfrosted!

And then you will need:
Marshmallow Frosting

  • I cup marshmallow fluff
  • 1 cup butter
  • 2-2.5 cups powdered sugar
  • A little milk (maybe)
Cream cold butter in mixer. Add in Marshmallow fluff and a little powder sugar. Keep adding in sugar. If mix is a little dry you can add a little milk. Beat on high until frosting consistency.  Frost cupcakes.
Now for me, I have to add toasted marshmallows and Hershey's chocolate bars to the top of my cupcakes. 
Put a bunch of mini marshmallows onto a baking sheet and torch with your kitchen torch. If you don't have one, put under the broiler for a few seconds. Keep an eye on them cause they will brown up and melt quick! Let cool and put a few on top of each cupcake. Finish off with a slice of Hershey bar!

These will keep at room temp for a day or two but if it's hot put them in the fridge cause the frosting and chocolate bar will start to melt :)
These are perfect to bring to a cookout. Everyone will think you are a baking pro and only you will know how easy these really were!

Happy Baking!!


  1. You talk about making the graham cracker crust in the muffin tins, then later lining the muffin tin with paper liners . . . Are you putting the graham cracker round in the bottom of the liner to bake with the cake?

  2. Good Catch! I have updated the put the graham cracker mix in the bottom of the liner, then bake, then cool, then fill with cake mix :) Thanks for picking up on that!!

  3. Can you use just regular chocolate cake mix instead of making from scratch?

  4. Of course you can! I would use like chocolate fudge or devils food mix and they will be delish! Let me know how they come out!
    Good luck!!