This was a fun recipe to try, we love s'mores and cupcakes around here. I have been working on the perfect chocolate cake recipe and this batch still needs some work but it was good enough as a base for this latest creation!
I had several ideas on how to construct a S'more cupcake but finally decided to include the graham cracker in "sprinkle" form. A little melted butter, sugar and finely ground almond made for a nice addition. I can't give you a recipe because I didn't measure at all! You want the graham cracker mixture to be damp but not wet with butter, enough to hold all the ingredients together.
The marshmallow frosting was tricky! It's so sticky.
This recipe is similar to what I tried. I couldn't imagine using that much butter in a frosting recipe. In all honesty, I usually cut the butter amount in half for every recipe I first started trying.
The important thing with frosting is to start with a butter and/or cream cheese base and add confectioners sugar [CS] slowly. Half way through adding the [CS] pile in the flavor, whether it be marshmallow fluff, lemon or cocoa powder. Finish with the remaining CS and add a teaspoon of milk at a time until the frosting meets piping consistency.
[now is a good time to taste test]
The real tricky part was the thought of piping such a sticky substance. No worry, simply spray some pam or cooking spray (please don't use olive oil) in the piping bag and you'll be just fine!
I almost enjoy the presentation as much as the cupcake itself...almost, but here it is anyway:
Happy baking! Enjoy!
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