S’more Cupcakes

 Indulge in a cupcake topped with fall’s best flavors. 

S’more Cupcakes
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  1. 1⁄2 cup unsalted butter, softened
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 1⁄2 cups sugar
  4. 4 large eggs
  5. 2 cups cake flour
  6. 1 cup whole-wheat-graham flour
  7. 2 1⁄2 teaspoons baking powder
  8. 1⁄4 teaspoon salt
  9. 1 cup whole milk
  10. 1 teaspoon vanilla extract
  11. 2 (7.5-ounce) jars marshmallow fluff
  12. Chocolate Fudge Icing (recipe follows)
  13. Garnish: miniature marshmallows, graham crackers
  1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners; set aside.
  2. In a large bowl, combine butter, cream cheese, and sugar. Beat at high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, sift together flours, baking powder, and salt. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat in vanilla. Spoon batter into muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean; let cool completely.
  4. Using a melon baller, remove center of each cupcake, leaving bottom intact. (Discard, or reserve cupcake scraps for another use.) Pipe marshmallow fluff into the center of each cupcake. Ice tops of cupcakes with Chocolate Fudge Icing. Garnish with miniature marshmallows and graham crackers, if desired.
Southern Lady Magazine https://www.southernladymagazine.com/
Chocolate Fudge Icing
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  1. 1 cup sugar
  2. 1 cup firmly packed dark brown sugar
  3. 2 cups heavy whipping cream
  4. 8 (1-ounce) squares semisweet chocolate, chopped
  5. 1 1⁄4 cups cold butter, cut into pieces
  6. 2 cups confectioners’ sugar, sifted
  1. In a medium saucepan, combine sugar, brown sugar, and cream. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 6 minutes, stirring frequently.
  2. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Gradually whisk in confectioners’ sugar. Refrigerate for 1 to 1 1⁄2 hours, whisking occasionally, until chocolate mixture reaches spreadable consistency.
Southern Lady Magazine https://www.southernladymagazine.com/
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