i thought i was so clever this week.
i thought, “i am going to see if i can make those cupcakes like they do at sprinkles.

the smores cupcake there kills me every time.
and i’m not even the biggest cupcake fan…

it’s been done, lots actually.
apparently it’s pretty trendy, and i’m just really behind…
so i figured i would have my pick of the lot to choose from to make the most perfect smores cupcake recipe.  i wasn’t going to even share it if it didn’t work, cause lets face it, who needs another one of these?

i started with a simple crust,
then made a kicked up cake mix out of a box,
filled the top with some naughty hot fudge,
then topped with an easy peasy frosting that used marshmallow creme…

the ONLY thing about these that i didn’t love was the fact that i couldn’t torch the frosting, and it was a bit sweeter… though when i ate it, i wasn’t sad about that one bit. perhaps beating it longer to get nice and fluffy, perhaps it would have browned, ours just melted. {insert sad face}.

however, if you want to brown the mallow frosting you’ll have to use straight mallow creme, or use a recipe like this one here. it tends to broil up beautifully…

so these aren’t as pretty as most, but they were sure yummy. i guess in the end, that was the goal…

smores cupcakes

graham cracker crust:

9 sheets of graham crackers, crushed finely
1/2 cup butter
2 table spoons sugar

mix the cracker crumbs and sugar, then add in melted butter. blend with hands until it looks like wet sand. push into the bottom of a sprayed muffin pan using a cup or glass.

cake batter:

cake mix {as directed on box}
or make it “homemade” like here

spoon 2 level tablespoons into each cup on top of the graham cracker crust. bake as directed on the box.

extra credit:

i poked each hot cupcake with the back of a butter knife and put about a tsp of hot fudge inside so it kind of melted. {i’ve also seen people fill this well with more mallow creme. not a bad idea either way… i just wanted the melted chocolate like you get in a real smore…}

marshmallow cream frosting:

1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 – 7oz jar of marshmallow creme
2 cups powdered sugar
2-4 Tbs cream

beat butter with electric mixer until smooth, beat in vanilla and marshmallow creme. with the mixer on low, gradually beat in the sugar. add cream and beat to combine, then beat on high until light and fluffy {4-5 minutes}. pipe onto cupcakes after they’ve cooled completely.