Recipe For S’mores Cupcakes


Just as I was getting ready to leave Arizona, I was contacted about receiving and reviewing a copy of Sweet Chic by Rachel Schifter Thebault. Considering that I had already packed SIX boxes of cookbooks, how could I say no to one more?? I am really glad that I said yes, too. The author, owner of Tribeca Treats in New York City, employed a very creative way to organize her book. Each chapter ties a piece of clothing to food. For example, the scooped cookies are the white t-shirts, the chocolate cake is the little black dress and the vanilla icings are the ballet flats.

I chose to make the S’mores Cupcakes. They were mini sized devil’s food cupcakes topped with a marshmallow butter cream frosting and sprinkled with graham cracker crumbs. The cake was moist, the frosting was amazing. My family was more than happy to be the taste testers.

I had a hard time frosting them because all of my pastry bags were still packed. I used an inferior no name brand of zip close sandwich bags which kept splitting out the side as I squeezed it. I went through two or three bags, layering them on top of each other as I attempted to make cute swirls on top of the cakes. In the end, I gave up and just used a knife to spread the rest. I didn’t take pictures of those, but they were eaten just as quickly.

1. Info for S’mores Cupcakes

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for S’mores Cupcakes

  • 1½ cups flour
  • 1¼ tsp baking soda
  • 1 cup sugar
  • 1 cup buttermilk
  • ⅔ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • Marshmallow Icing:
  • 1 cup butter, softened
  • 1 cup Marshmallow Fluff

3. Directions:

  1. Grease 3 12 count mini muffin pans.
  2. Sift the flour, cocoa, baking soda, sugar and salt in a mixing bowl.
  3. Add the buttermilk, oil, eggs and vanilla and beat until smooth.
  4. Scoop into the 36 mini muffin cups and bake in a preheated 350 degree oven for12-15 minutes or until done.
  5. Turn out onto a wire rack to cool completely.
  6. Beat butter and sugar until incorporated.
  7. Add the Marshmallow Fluff and mix on medium high until smooth.
  8. Pipe it onto cooled cupcakes (watch out…it melts in the heat, so refrigerate afterwards!)
  9. Crush two or three big graham crackers and sprinkle over the iced cupcakes.

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