Chunky S’mores Dipped Cupcakes have all your favorite s’mores flavors, marshmallow, chocolate, and graham crackers. Perfect for Memorial Day, 4th of July, or any of special events! From my recipe collection at http://www.snappygourmet.com
- 1Preheat oven to 350 degrees F. Line a cupcake pan(s) with 20 paper liners.
- 2Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
- 3In a large mixing bowl, beat together 3/4 cup butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup milk and flour mixture until combined.
- 4Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.
- 5Meanwhile, prepare frosting by beating together marshmallow fluff and 2 cups butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and 1/2 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.
- 6Spoon or pipe frosting (see notes below) onto cupcakes to desired height. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.).
- 7When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in refrigerator for a few minutes for chocolate to firm.
- 8TIPS: You may have to work with the frosting a little. Depending on temperature in your house, humidity, etc., be sure the frosting is firm so don’t add too much milk and refrigerate or freeze frosting/cupcakes as necessary so that the frosting stays on the cupcakes. When I first made these, the frosting was a little thin, so I piled as much frosting as I could on them, then froze them, piled more on top, froze them, piled more, etc. then shaped the frozen frosting with my hands to form a cone shape.
- 9TIPS: I used milk chocolate, but other types of chocolate would work well too.
Member recipes are not tested by the CHOW food team.