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Sunday, May 22, 2011


So my friend Sundae gave her son a Army/Boot Camp themed birthday party!!  There was camoflague, helmets, dog tags, army planes, mess plates..pretty much you name she had it! And well I worked the registration desk during the party but my main mission was to come up with a cupcake that would work into the theme!!  Sir Yes Sir!  So I called my friend up one day and said that I would do a S'more Cupcake who doesn't like S'mores and they go with the camping theme...I found a recipe in one of my many cupcake books however upon taking a closer glance it was a plain chocolate cupcake with a Graham Cracker and Marshmallow stuck on top...womp womp..LOL!  I really wanted a cupcake that entailed all the flavors and components of S'mores, chocolate, graham crackers, know the deal....So Here We Go!

Graham Cracker Batter with Brown Sugar Graham Cracker Topping

Marshmallow Halves Placed On Top...Oooh Can We Say Gooey!

Chocolate Batter On Top Then Topped With More Graham Cracker Topping

Out Of The Oven, Gimme S'more Luvin!
Layered Goodness!
Marshmallow Frosted!! 

S’more Cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs (I ran whole graham crackers through the food processor)
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
 Large marshmallows cut in half

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Marshmallow Frosting
  • 4 sticks (1 pound) unsalted butter, at room temperature
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract (optional)
  • One 16-ounce tub marshmallow cream (such as Marshmallow Fluff brand)


  1. In a large mixing bowl, beat the butter until creamy.
  2. Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
  3. Beat in the vanilla, then stir in the marshmallow cream until well blended.

Cupcake Recipe and Frosting Recipe Courtesy of Bakerella and Rachel Ray..I Love These Ladies!!

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