Gooey Chocolate S’mores Cupcakes

It’s week four of my June Barbecue Menu where I’ve spent the month putting together an entire meal’s worth of BBQ courses. I started with Strawberry Limeades, followed that up with Loaded Baked Potato Salad with Yogurt as the side, used some Basil and Garlic Steak Marinade on some gorgeous rib-eyes for the main course, and now it’s time for dessert!

And surprising absolutely no one in the world who knows me, it’s s’mores themed. S’mores Cupcakes!! I love s’mores. They are the best part of summer and if I can s’moreize anything, I will.

I just typed the word “s’mores” so many times it doesn’t look real any more.

Ingredients
Chocolate Buttercream

• 2 Hershey's Bars 3oz of chocolate
• 8 tablespoons (4oz) unsalted butter
• Graham Cracker Layer
• 1/4 cup graham cracker crumbs (2 1/2) graham crackers
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons (25g) brown sugar
• 3 tablespoons (1.5oz) melted butter

Cupcakes

• 4 tablespoons (2oz) unsalted butter
• 1/4 cup (1.5oz) semi-sweet chocolate chopped (high-quality chips are fine)
• 1 tablespoon vegetable oil
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (20g) unsweetened cocoa powder sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1 large egg and 1 large egg yolk at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1/4 cup hot coffee or hot water
• 5 cups marshmallow frosting see recipe for when to start the frosting

Instructions

1. Start Chocolate Buttercream
2. Start the buttercream about an hour before you are ready to make your cupcakes. In a small saucepan, over medium heat, melt together butter and chocolate until completely melted. Stir together and then remove from heat.
3. ......................................

for full recipes please see : bakingmischief.com

Share this post