Summer is here and there is nothing more summer than S'mores. Sadly for us, my area is in the middle of a drought which means burn bans, which means no S’mores.
That means we just need to get creative!
I’ve made many versions of S’mores in the past including other cupcakes, but I always love shaking things up. This version is easypeasy. Instead of the graham cracker crust, a graham square is placed in the bottom and makes an easy, mess-free crust.
For the topping, marshmallow creme is added into frosting to complete the S’mores effect.
3-4 graham crackers, broken
1 box chocolate cake mix
¾ cup water
1 tablespoon instant coffee
1 (8 ounces) container sour cream
¾ cup canola oil
1 cup vegetable shortening
2 cups powdered sugar
1 (7 oz) container marshmallow creme
½ teaspoon vanilla extract
½ teaspoon butter extract
2-3 tablespoons water
Preheat the oven to 350 degrees F. Place paper liners into two muffin tins.
Stir together the warm water and the instant coffee, until the coffee is dissolved.
Add the coffee mixture, along with all of the remaining ingredients into the bowl of a stand mixer. Beat for 2 minutes on medium speed until smooth and well combined. The mixture will be thick and pudding-like.
Break the graham crackers up and place a piece on the button of each cupcake liner, filling as much of the bottom as possible.
Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.
Cool the cupcakes completely before icing.
To make the frosting, place all the frosting ingredients into the bowl of a stand mixer and beat until smooth.
Place the frosting into a piping bag fitted with a large round tip (such as Ateco 809 or Wilton 1A) and pipe onto cupcakes.
Decorate with mini marshmallows and broken graham cracker and chocolate pieces. Serve within 24 hours of decorating.