Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is back with another tempting recipe….

This month’s cupcake recipe was inspired after a recent camping trip my husband and I took to celebrate our 5 year anniversary!  We pitched a tent, started a fire and roasted marshmallows to create the perfect camping treat…S’mores!  I can’t think of a better way to enjoy a night outside under the stars than with this gooey, sticky and messy sandwich cookie.  So I have transformed this graham cracker, marshmallow and chocolate combination into a S’mores Cupcake that is super easy and no roasting is involved.

The base of the cupcake is a simple one-bowl chocolate cake.  Who doesn’t love a chocolate cupcake?  The S’mores factor comes into play with the Marshmallow Cream frosting and graham cracker garnish.  Instead of using actual marshmallows in this recipe I decided on a jar of marshmallow cream, which creates a light and fluffy texture.  This icing is not overly sweet and pairs nicely with the chocolate and graham crackers.  Top off the cupcake with a chocolate square from a Hershey’s bar and you have the ultimate S’mores in cake form!

S’more cupcakes are the pefect treat for a picnic or camping themed party. They are low maintenance and super easy to make so grab your kids and get them involved. I guarantee they will love being your graham cracker crushers and dipping the cupcakes into the crumbs.

S’mores Cupcakes
(makes 30 cupcakes)

For the cake:

2 1/2 cups all-purpose flour
3/4 cup Hershey’s unsweetened cocoa powder
1 3/4 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 cup hot water
1 tsp vanilla

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In bowl of stand mixer combine dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix until well combined.
3. Add the wet ingredients: eggs, milk, oil, water and vanilla to the dry ingredients. With mixer on medium speed mix for about 2 minutes scrapping down sides of the bowl as needed. (The batter will be very liquidy, but that is ok.)
4. Fill cupcake liners about 2/3 full. (I use a 4-cup measuring cup with a pour spout to transfer the batter to the cupcake liners so it is easier to control and less mess.)
5. Bake for 16-17 minutes or until toothpick inserted in center comes out clean.
6. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
7. Once cupcakes are completely cool, ice with Marshmallow Buttercream Frosting and garnish with graham crackers and chocolate.

For the frosting:

2 sticks unsalted butter, room temperature
1 (7 oz) jar marshmallow cream
1 cup confectioner’s sugar
1/2 tsp vanilla extract

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Add marshmallow cream and mix until incorporated.
3. Add the confectioner’s sugar and vanilla and mix until well combined.
4. Place icing in a piping bag fitted with large round tip (I used 1A) and add a dollop of icing on top of cupcakes.

For the garnish:
1/2 cup crushed graham cracker crumbs
3 Hershey’s Bars, broken into squares

1. Place graham crackers in zip lock bag and crush with your hands until fine crumbs.
2. Take frosted cupcakes and turn upside down into bowl of graham cracker crumbs to cover the frosting.
3. Place a Hershey’s chocolate square on top of each cupcake.

S’mores Cupcakes are best enjoyed on the day they are baked and assembled as the graham cracker crumbs will get a little soft over time.

Hope you enjoy!
Lauren

	Lauren is a regular contributor for Half Baked. She is a self-taught baker and lover of all things sugar. Read more about Lauren on her bio page.