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S’mores Cupcakes

Moist chocolate cupcakes topped with chocolate chips and marshmallows, no frosting necessary.

Smore fix

How do you like your marshmallow, browned or burned? If you haven’t had a chance to go camping this summer then you’ve probably missed your s’more fix. Well maybe you’ve stuck a marshmallow on the end of a fork and ramped up the burner on your gas stove to toast or char them. While it’s piping hot, carefully side it off the fork onto a waiting graham cracker square with a piece of good chocolate and pop the other graham lid on. You can eat it while the marshmallow is still hot and gooey or if you have the will power to wait for the chocolate to give Mini-MarshMallows-and-Chocolate-Chipsway to the heat, and then eat. There’s a magical moment with the marshmallow is still a bit gooey and the chocolate is pretty melty when you experience the ultimate s’more.

Here’s another way to how was viagra invented get your s’more fix; chocolaty cupcakes loaded with toasty mini marshmallows and melty chocolate chips. The vanilla wafer is a nod to a graham cracker.

Eat these warm out of the oven when the toasted marshmallows are ooey gooey and the chocolate chips are melty for the ultimate magic moment. No frosting necessary, make them a day ahead and store in an airtight container for a moister cupcake. They travel well for picnics and work perfectly on a camp out if you’re in a no fire zone.

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2011 AniversaRecipe – Peach Spinach Salad and Financiers

Recipe: S’mores Cupcakes

Prep Time: 15 Minutes | Cook Time: 17-20 Minutes per batch | Yield: 36 Cupcakes | Level: Easy

Chocolate Cake

  • 2 ½ cups flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 6 Tbsp shortening
  • 3 eggs
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 tsp vanilla

S’more Goodies

  • 36 Vanilla wafers
  • 4 cups mini marshmallows
  • 1 cup chocolate chips

Special Equipment – muffin tin

1 Preheat the oven to 350 degrees.

2 Sift together the flour, cocoa, soda and salt. Set aside.

3 With a stand or hand mixer, cream sugar and shortening.

4 Add eggs and beat well. Add buttermilk and beat to combine.

5 Add dry ingredients, 1/3 of the mixture at a time beating after each addition.

6 Add boiling water, vanilla and combine.

7 Place a vanilla wafer, flat side down, in the bottom of each muffin cup lined with cupcake papers.
8 Pour cake batter over the wafers until cupcake papers are about 1/2 full. Place about 10 mini marshmallows and 10 chocolate chips sildenafil customer reviews on top of the batter.
9 Bake at 350 degrees for 17-20 minutes. The marshmallows should be lightly toasted. Cool for 3-4 minutes in the pan then remove cupcakes to a cooling rack.
Cupcake-Papers-with-Vanilla-Wafers-and-Marshmallows-and-Chocolate-ChipsExchange buttermilk for 3 tablespoons of vinegar plus enough milk to make 1 cup and let stand for 3- 5 minutes.

Use pre-measured stick of shortening for easy measuring.

Bake these cupcakes with the marshmallows and chocolate chips in the bottom of the cupcake.

This cupcake packs well because it doesn’t have frosting. Travels easily for bake sales, potlucks, picnics, camp outs, brown bags, office parties and parks.

This chocolate cake batter is perfect for Chocolate Peppermint Cupcakes.

Dish Designer

  • Add 1/2 cup of chopped pecans just before the boiling water for some extra crunch.
  • Place cialis canadian pharmacy the marshmallows and chocolate chips on top of the vanilla wafers then pour in the batter. When cupcakes are cooled, glaze with chocolate ganache.
  • Use milk or semi-sweet chocolate chips as desired.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 13, 2012

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