Friday, August 10, 2012

National S'Mores Day!

My oldest son has been BEGGING to make S'mores lately, but we just haven't been having many fires in the backyard because it's been so hot!  He was willing to go for a microwaved S'more, but  they just don't taste the same!!  So when I heard it was National S'Mores Day, I just knew I had to come up with something so we could enjoy them!


First, give your cupcakes a graham cracker crust

Then bake your cupcakes.  I just used a chocolate cake from a box, but you can substitute it for your favorite chocolate cake mix if you want.

After your cupcakes have cooled, get your milk chocolate ready and spread it over top of each cupcake.  Refrigerate cupcakes to harden the chocolate.

While your cupcakes are in the refrigerator, whip up some marshmellow frosting to top your cupcakes with.

Once frosted, your ready to garnish your cupcakes!!! If you have any left over chocolate, reheat and drizzle over the top of the cupcakes. Then top with toasted mini-marshmellows!

NOTE: Marshmellows  cook VERY fast!! Make sure to have the oven mitt ready so you can take them out right away...if you don't, they'll look like this:

Let's try that again...this time with the oven mitt in hand! 

And now your ready to enjoy!!!

S'mores Cupcakes {click here to print recipe}
Makes 24 Cupcakes 

  • 1 box chocolate cake mix, batter prepared according to package directions 
  • 1 1/2 cups crushed graham crackers 
  • 1/4 cup sugar 
  • 5 Tbsp butter, melted 
  • 5-6 full sized Hershey‘s Milk Chocolate Bars (1.55 oz each) 
  • 2 cups mini marshmallows, for garnish 
  • double batch Marshmallow Buttercream*:
Marshmellow Buttercream Frosting {click to print}
1/2 cup butter @ room temp
1 cup marshmellow fluff
2 cups powdered sugar
2 tbsp milk

How to make:
1. Mix butter and fluff on medium speed until smooth.
2. Slowly add in powdered sugar with mixer in low.
3. Add in milk and turn speed up to medium.  Mix until all combined and smooth
4. Frost cupcakes!

1.) Preheat oven to 350° 

2.) Line 2 muffin tins with cupcake liners, 24 Cupcakes 

3.) ln a medium bowl combine graham cracker crumbs, 
melted butter and sugar. Drop tablespoon amount of graham
cracker mixture into each liner and press down to form crust.
3.) Bake the crusts for 5 minutes and transfer to Wire rack.
4.) Prepare cake mix according to package directions. Fill 
liners 2/3 full. 

5.) Bake  minutes, until cupcakes are set. 

6.) Break Hersney's bars into small pieces and melt in 
microwave, 30 seconds on 50% power, stirring after every 30 
seconds. Repeat until melted. 

Spoon a tablespoon amount of chocolate on top of each 
Cupcake, spreading to cover. 

7.) Chill Cupcakes in fridge until Chocolate is set. 
8.) Make a double batch of Marshmallow Buttercream 

9.) When chocolate is set, frost cupcakes. 

10.) Drizzle with remaining Chocolate, if desired. (you might
need to reheat) 

11.) To toast marshmallows, spread marshmallows on a 
baking sheet. Turn oven to broil. 

12.) When oven is ready, place baking sheet on top rack.
Toast marshmallows under broiler for 15 SECONDS. They 
toast VERY quickly, so stay Close. 

13.) Remove from oven and garnish cupcakes.

*I did not make a double batch of the marshmellow buttercream frosting and was still able to decorate all 24 cupcakes, but I would suggest making a double batch so you have more to work with!

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