S’mores Cupcakes

Well, here we are. It’s the unofficial end of summer. Sad face.

I know that technically we have a few more weeks to go, but in my mind, summer ends when school starts. And my oldest has his sixth grade orientation at middle school today (where has the time gone???).

We’ve spent many a warm summer night out back in front of the fire pit, making s’mores. Toasty, melty marshmallow, crunchy grahams, and chocolate- what a great combination! It’s inspired so many delicious treats, like this S’mores Pie, these S’mores Cupcake Jars, and this S’mores Frappucino Granita.

Ingredients
FOR THE HONEY GRAHAM CUPCAKES

• 1 1/4 cup cake flour*
• 1 cup graham flour
• 1/2 cup dark brown sugar (loosely packed)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon (scant) kosher salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup unsalted butter, softened
• 2 large eggs
• 2/3 cup sour cream**
• 1/2 cup milk
• 1/4 cup honey
• 2 teaspoons vanilla extract

FOR THE MARSHMALLOW FILLING

• about 1 cup marshmallow creme or homemade marshmallow sauce

FOR THE CHOCOLATE FROSTING

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 teaspoon kosher salt
• 3/4 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1/4 cup heavy whipping cream (approximately)
• 1 teaspoon vanilla extract
• about 1 cup micro-marshmallows (for garnish)

Instructions

1. To make the honey graham cupcakes:
2. Preheat the oven to 350 degrees F and line cupcake pans with papers.
3. Place the cake flour, graham flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of an electric mixer and stir together to combine.
4. .............................

for full recipes please see : bakingamoment.com

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