Upsy Daisy Cupcake Crazy: S’more Cupcake

 

Meg Broderick, baker extraordinaire, and founder of Upsy Daisy Cupcake Crazy is a friend from way back. We went to elementary school together as well as were in the same Girl Scout Troop for many years. She is another amazing woman, and I am so happy that she is here today so share this amazing recipe for S’mores Cupcakes. I cannot wait to make these! For more information, you can contact Meg via her Facebook fan page.
 
 
 
I’m so excited to share this fabulous
fall recipe with you, but first I want to tell you a little bit about me (and my
‘cakes).  I’m not one of those girls who
has been baking her entire life.  I
didn’t learn to bake from my mom or even my grandmother.  I learned to bake by being bored and having
nothing better to do.  I really first
started baking about 4 years ago.  I
found myself hanging out at home on a Friday night and wanted something to bide
my time.
I started testing out my skills on my
family who soon told me I needed to stop bringing cupcakes over! (they were
cupcaked-out!).  It soon evolved into
baking for my niece’s   1st birthday to
baking for a friend’s bridal shower and the rest is history!  It truly brings me joy to be that sweet part
of a baby’s 1st birthday or the added touch to the bridal shower.  That being said, I’ve done everything from
baby showers, kids birthdays, bridal showers, bachelorette parties and even
weddings! (though weddings are not my target market, I’ve done one!)
So when I got the call from my good
friend, Amy Waligora (nee Bogatto), about doing some ‘cakes for her wedding, I
was ECSTATIC at the opportunity!  Amy and
Eric’s wedding was on September 23, 2012 and Amy really wanted to incorporate
fall flavors for their rustic themed wedding.
We sat on the phone for about an hour and came up with 6 different
‘cakes: Pumpkin cupcake with whipped cream frosting, white cupcake with Nutella
frosting, carrot cake with cream cheese frosting, apple cider cupcake with
salted caramel frosting, pound cake with brown butter glaze (YUM!), and finally
(my personal favorite) the S’More cupcake!
I wish I had the time to tell you all
about every single cupcake I did for Amy however, I chose to share my favorite
cupcake of them all….the S’More cupcake.
Amy had pinned a S’More recipe that
she liked and so I first studied that recipe before modifying it to my
own.  See the original recipe here.
If you read the recipe, it says you
should melt chocolate in a double boiler to put atop your chocolate
cupcake.  And if you know me, you know
that me + melting chocolate = disaster.
So I opted to switch up the recipe.
This recipe also does chocolate cake from scratch but I highly recommend
using store bought chocolate cake to make your life easier if you’re not an
avid baker (saves you money too!).  I’d
recommend Betty Crocker’s Supreme Moist with a cup of pudding.  Ok so here we go….
Start with making the graham cracker
bottom to your cupcake.  Melt some butter
in the microwave (I used about a stick of unsalted butter, I always bake with
unsalted butter).  Take your graham
crackers and smash them up into very small pieces.  I used about 8 “bars” of graham
crackers.  Combine the graham cracker
crumbs, butter and 2 tbsps of sugar in a bowl.
Using a teaspoon, scoop the mixture into the bottom of your cupcake
liners.
You can see I didn’t smash my graham
crackers too small….do whatever you prefer!
The recipe says you should bake your graham cracker crust for about 5
mins before adding your chocolate cake but I didn’t and I think mine turned out
fabulous. Again, whatever you prefer.
So I then scooped my chocolate cake mix
over the crust.  Evenly scoop your batter
over the crust so each ‘cake has about the same amount of batter (I use a
little less than 1/4 cup of batter per ‘cake).
Bake for approximately 15-18 minutes.
It really depends on your oven; I use the “Rule of Nose”…when you can
smell the cupcakes, they are just about ready.
Pop those suckers out of the oven when
your toothpick comes out of the ‘cake clean as a whistle.  While your ‘cakes are cooling, it’s time to
make the marshmallow frosting.
Start with 1 & 1/2 sticks of
unsalted butter at room temperature.  Add
12 oz of marshmallow fluff.  The
container I found was 13 oz so I just used the entire container.  A little extra fluff never hurt, right?!
Cream the butter and fluff together in
your mixer until evenly combined.  This
is the point in the wedding ‘cakes process where my mixer was not too happy
with me so I had to call in the troops: A.K.A a glass of red wine.
Stay patient….the fluff/butter
mixture eventually will look like this:
The recipe calls for 3 cups of “icing
sugar” which translates to powdered sugar.
I’ve always found that no matter how much the recipe calls for, I always
have to use more; I can tell based on the consistency in the mixture.  Too soft? Add more powdered sugar.  Too dry? add a little milk.  If you can see the butter separating from the
mixture, add more powdered sugar.
It’s an art, not a science!
Once you’ve got the perfect
consistency in the frosting, you’ve probably got some time to make the chocolate
& graham cracker toppers.  I just
broke apart leftover graham crackers into individual pieces and did the same
with a couple of large Hershey bars.
Pipe your marshmallow frosting onto
your cooled chocolate cupcakes  and add
your chocolate & graham cracker toppers almost immediately.
Like so:
I found that the marshmallow frosting
was a little soft for my liking so I popped the ‘cakes in the fridge for a
couple of minutes to set and they turned out perfect.
Before I got to the wedding (I was
also a guest at this shin-dig), I had my eye on one of these.  Thankfully, I snagged one and it was OH SO
GOOD.
These would be perfect for any fall
occasion; from a girl scout over night trip to a family bonfire in the
backyard.
I hope you enjoy this recipe as much
as we all did at Amy’s wedding!
Linking up at Serenity Now.

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