S’Mores Cupcakes!

A great summer themed treat!

I made these cupcakes for my friend’s son’s birthday. They turned out really yummy. The cake is from Hershey’s chocolate cook book and I really think that it makes the BEST cupcakes. It has shortening in the batter, but that allows the cakes to still be moist without sticking terribly to the paper liners.

For the Cake:

1 2/3 Cups flour
1 1/2 Cups sugar
1/2 Cup Hershey Special Dark Cocoa (my twist)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1 1/2 Cups soured milk*
1/2 Cup shortening ( DO NOT use butter, margarine, spread or oil)
1 teaspoon vanilla

* to sour milk, use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups (i used 1% milk)

small marshmallows

Directions:
Preheat oven to 350. Line 2 cupcake pans with paper liners. In each cup, place 4 small/mini marshmallows.

Combine dry ingredients in large bowl. Add eggs, soured milk, shortening and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl as necessary. Pour 1/4 cup of batter into cupcake liners over the tops of the marshmallows.

Bake until set and no longer jiggly in the middle. (I forgot to set a timer so I have no idea how long I baked these! I just watched them. My guess was around 15 minutes.)

Cool completely. Makes two dozen cupcakes.

Chocolate Buttercream Frosting (Perfect for piping!)

1/2 Cup Hershey Special Dark Cocoa
3/4 Cup salted butter, softened exactly 30 minutes only
7 1/2 Cups powdered sugar (or 2 lb bag minus one half cup)
1/3 Cup milk
2 teaspoons vanilla
extra milk to adjust texture as you like it/need it

Directions:

1. Allow the butter to soften for exactly 30 minutes. Place in mixer and whip until smooth.

2. Add cocoa and 2 cups powdered sugar gradually with milk and vanilla. Once nicely combined, alternately add remaining powdered sugar and milk as necessary. ** I like to add a little milk, then a little sugar alternately until it is the texture I need or prefer.

Pipe frosting onto cupcakes immediately

For Toppings:

Crush graham crackers in a plastic lunch bag (about 3 rectangles)

Place a few large chunks on top of frosting, then dust with very small crumbs. Add two mini marshmallows to finish.

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