Passionate Perseverance: sweet sunday ~ smores cupcakes

The cupcake is a dense moist chocolate topped with a marshmallow buttercream frosting and sprinkled with graham cracker crumbs. Then add a mini piece of dark chocolate and oh my word! These will bring a smile to your face and force a rousing chorus of "On Top of Old Smokey" from your lungs.

Camp Kiawanda here we come!!

Celebrate the Feast!

Mary

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One-Bowl Chocolate Cupcakes

recipe from marthastewart.com

INGREDIENTS:

3/4 cup unsweetened cocoa powder

1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

First published

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Marshmallow Fluff Buttercream

recipe from Sew Darn Cute

Ingredients:

2 sticks of butter, room temperature

1 pound confectioner's sugar

1/2 tsp. vanilla

16 oz. tub of marshmallow cream

Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes! (You can also cut the corner off a Ziploc bag and use that instead.)

Sprinkle with graham cracker crumbs and topped with chocolate piece.