YUM-Smore Cupcakes

Chocolate Fudge Frosting

• 1

  1. Create a double boiler.

• 2

  2. Add the butter, vanilla, milk and chocolate pieces in the top boiler. Mix all ingredients together until fully combined.

• 3

  3. Allow to cool and use when ready.

Cupcakes

• 1

  1. Combine the cup of graham cracker crumbs and 1/4 cup melted butter. Scoop a heaping tablespoon of the mixture into each cupcake paper. Press down to cover the bottom of the lining. Set them on the side.

• 2

  2. Beat the 1/2 cup of butter on high speed until soft or for about 30 seconds. Add in the brown sugar. Beat on medium-high until light and fluffy for about 3 minutes.

• 3

  3. Add eggs one at a time. Beat for 30 seconds after each. Set aside.

• 4

  4. Mix the graham cracker crumbs, flour, baking powder, and salt together in a bowl.

• 5

  5. Measure out the milk and vanilla in a separate bowl.

• 6

  6. Add the flour and milk mixture to the butter and sugar mixture. Beat to combine.

• 7

  7. Fill cupcake cups with cake batter; about 2/3 to 3/4 full.

• 8

  8. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for 20 to 22 minutes, rotating the pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Careful not to let bottoms burn.

• 9

  9. Remove the cupcakes and let it cool down for 20 to 30 minutes.

• 10

  10. Use a knife and cut a hole into the cupcakes. Fill each hole with chocolate fudge frosting. You can put the top back on to prevent the marshmallow frosting from seeping in.

• 11

  11. Top each filled cupcake with marshmallow frosting with a greased spatula.

• 12

  12. Decorate with chocolate drizzles and graham cracker crumbs.

Marshmallow Frosting

• 1

  1. Pour the 1/3 cup of cold water into a bowl of an electric mixer. Sprinkle the gelatin and let the mixture soften for 5 minutes.

• 2

  2. Place the sugar, salt, corn syrup, and 1/3 cup water in a medium saucepan. Cover with a lid and bring to a boil. Remove the lid and swirl the contents until the syrup reaches 238 degrees F on a candy thermometer.

• 3

  3. Whisk the gelatin mixture on a low speed and slowly pour the syrup in a steady stream down the side of the bowl. Running down the side avoids splattering.

• 4

  4. Gradually raise the speed to high and beat the mixture until it’s thick, white, and almost tripled in volume. This may take up to 12 minutes to achieve.

• 5

  5. Add the vanilla and beat for 30 seconds to combine.

• 6

  6. Use the marshmallow frosting right after beating.

TIP*

• 1

  * You can also heat a little bit of milk in a saucepan and then melt marshmallows in the hot milk, stirring frequently, to make marshmallow frosting.

• 2

  * If you are doubling the recipe to make approximately 24 cupcakes, you can still use the single batch of the Chocolate Fudge Frosting and Marshmallow Frosting.