Thursday, June 24, 2010
Engagement Party S'More Cupcakes
I am officially at the phase in my life where everyone I know it getting engaged. I have had at least 3 law school classmates get engaged over the summer break - I will surely find out about more when I go back to school in the fall!
I made these cupcakes for the engagement party of a dear high school friend's older sister. In all fairness, she didn't ask me to bring anything, I just had a baking urge and the engagement party seemed like an excellent opportunity to pawn off some of my baked goods!
I am a big fan of S'mores. But S'mores aren't a food I get much opportunity to eat these days, as I am what might be described as...indoorsy. No bonfires in my recent past or foreseeable future, that's for sure.
However, I think I came up with a delicious S'more Cupcake recipe after using an amalgamation of many other recipes.
Cupcakes - Adapted from Our Best Bites and Bakerella
2 C Flour
1/4 C unsweetened cocoa powder
1.5 t baking soda
1/2 t salt
1 C granulated sugar
1 C firmly packed brown sugar
1/2 C (1 stick) unsalted butter at room temperature
2 large eggs
2 t vanilla extract
1 C luke warm water
1/2 C buttermilk
1/4 C Graham Cracker Crumbs
Toasted Marshmallow Creme
(Regular will work just fine, but the toasted is a fun touch!)
Our Best Bites' Chocolate Frosting
Follow their directions, as this was the first time I made it and it worked out perfectly!
1. Preheat oven to 350 F. Sift flour, salt, and baking soda into a medium bowl.
2. Cream the butter and the sugars together with a mixer on medium speed until fluffy and well incorporated. Add in eggs, one at a time and mix until fully incorporated. Add in vanilla and continue to mix until smooth.
3. Mix together buttermilk and water. Add 1/2 of the buttermilk/water mixture to the butter/sugar/egg mixture and alternate with the flour mixture. This is going to look a little weird - don't worry. It will work itself out.
4. Divide the batter in half - there should be about 6 cups total. If you mess it up, you just won't end up with equally chocolately and graham crackery cupcakes. Not the end of the world.
5. To one of batters, add the cocoa. To the other batter, add the graham cracker crumbs. Mix both until well incorporated.
6. Add your cupcake liners to your muffin tin. I used foil to evoke camping, but part of what's really cool about these cupcakes is the two color thing - that's not visible if you use foil!
7. For each cupcake, add two tablespoons of the graham cracker batter and top with two tablespoons of the cocoa batter.
8. Bake cupcakes for 15-20 minutes. I wish I could be more definite, but my summer oven is a weird one and I pretty much have to watch everything and don't think it provides much indication of what others' ovens might do.
9. After cupcakes have cooled, fill the cupcakes with the marshmallow fluff. Don't go overboard, as it's really sweet.
10. Frost cupcakes with the chocolate frosting. Sprinkle graham cracker crumbs over the frosting and top it all off with a marshmallow!