S'More Cupcakes

Yesterday was National S'more Day, in honor of that, here is a s'more cupcake recipe!

Cake Ingredients:
Chocolate cake mix (your favorite kind)
3 eggs
1/2 cup melted butter
1 cup milk (you could use water, but milk makes it richer!)

Additional Ingredients:
Marshmallows
Caramel topping

Put all of your cake ingredients in the mixer.

Mix until well blended.
Scoop into cupcake liners and bake 16-18 minutes at 350.

Fully cool your cakes.

Using a melon baller (or in my case, I used my tablespoon--no melon baller in the house!). Scoop out the centers of each cake and pop in a marshmallow.

Pour caramel on top of, and into the cupcake surrounding the marshmallow. This best done if the caramel is slightly warm and if you use a small spoon.

Prepare your frosting!
Frosting Ingredients:
1 cup Butter
1 cup Shortening
Pinch of Salt
1/4 tsp Vanilla Extract
4 cups Confectioner's Sugar
Heavy Whipping Cream (approx. 1/4 cup)

Mix your butter, shortening, salt and extract. Slowly add in sugar, mixing well after each addition. Slowly pour in the whipping cream, stopping every so often to test consistency. You want the frosting smooth enough to pipe onto cakes.


Fill a pastry bag and pipe onto filled cupcakes.

Top with half a graham cracker and piece of chocolate.

Enjoy!!

Here is the recipe all in one place:
Cake Ingredients:
Chocolate cake mix (your favorite kind)
3 eggs
1/2 cup melted butter
1 cup milk (you could use water, but milk makes it richer!)

Additional Ingredients:
Marshmallows
Caramel topping
Graham crackers
Chocolate bars, broken into squares

Frosting Ingredients:
1 cup Butter
1 cup Shortening
Pinch of Salt
1/4 tsp Vanilla Extract
4 cups Confectioner's Sugar
Heavy Whipping Cream (approx. 1/4 cup)

1. Put all of your cake ingredients in the mixer.
2. Mix until well blended.
Scoop into cupcake liners and bake 16-18 minutes at 350.
3. Once cool, Scoop out the centers of each cake and pop in a marshmallow.
4. Pour caramel on top of, and into the cupcake surrounding the marshmallow. This best done if the caramel is slightly warm and if you use a small spoon.
5. Mix your butter, shortening, salt and extract. Slowly add in sugar, mixing well after each addition. Slowly pour in the whipping cream, stopping every so often to test consistency. You want the frosting smooth enough to pipe onto cakes.
6. Fill a pastry bag and pipe onto filled cupcakes
7. Top with half a graham cracker and piece of chocolate.