Summer is officially upon us!! It just happens to be 100 degrees here today in sunny Portland, Oregon! Camping, boating, tanning, swimming and relaxing are just a few of my favorite things to... READ MORE
Summer is officially upon us!! It just happens to be 100 degrees here today in sunny Portland, Oregon! Camping, boating, tanning, swimming and relaxing are just a few of my favorite things to do! Growing up, I absolutely loved making S’mores around the campfire (well, I still love making them!!).
My mom is the master of the perfect marshmallow: golden brown color, crispy on the outside, and melted on the inside; just the right temperature to melt the chocolate on your graham cracker sandwich. Of course, this requires a campfire filled with a bed hot coals so you don’t light your marshmallow on fire…and I was never very patient waiting for this moment. So, this got me to thinking, there must be another way!
My solution!? Cupcakes of course! These delicious S’mores cupcakes are topped with marshmallow cream frosting and a sprinkle of graham cracker crumbs. The cake is made from a rich chocolatey batter and a graham cracker crust. These cupcakes can bring you back to one of your favorite camping moments without having to wait for those perfect coals (or burnt and crispy marshmallows). These will be perfect for your next camping trip or next BBQ/ summer celebration.
Be sure to check out the adorable printable party packs from The Enchanting Details Shop. You can decorate your cupcakes with cute papers, signs and more! The camping theme is featured today with my S’mores cupcakes!
Enjoy and let us know what you think!
- 4 Ounces unsweetened chocolate (chopped)
- 1/2 cup milk
- 1 cup packed dark brown sugar
- 1 large egg yolk
- 2 cups sifted cake flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
- 1 cup sugar
- 2 large egg yolks
- 2 large egg whites
- 1 package graham crackers or 1.5 cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 1 bar Hershey’s chocolate for decoration
- 1 cup unsalted butter (room temperature)
- 1 -7-ounce jar marshmallow cream
- 1.5- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1. Preheat oven to 350° F. Place cupcake liners into cupcake pans.
- 2. Prepare a double broiler. If one is not available, place about 2 inches of water into a pot and place a heatproof bowl over the pot; bring to a simmer. Place unsweetened chocolate, 1/2 cup milk, brown sugar and 1 egg yolk into the bowl on top of the pot. Stir until thick and smooth. Remove from heat and set aside.
- 3. In a medium bowl whisk: sifted cake flour, baking soda, and salt. Set aside.
- 4. In a small bowl combine: 1/2 cup milk, water, and vanilla. Set aside.
- 5. In a large bowl beat butter until smooth for 30 seconds. Gradually add sugar and beat with electric mixer until light and fluffy for about 5 minutes. Then add egg yolks one at a time and beat well.
- 6. On low speed, add flour mixture in three parts, alternating with milk mixture in two parts, beat until smooth. Then add chocolate mixture, mix just until combined.
- 7. Using clean beaters, whip egg whites for 2-3 minutes until size triples and whites are stiff but not dry. Fold into to cake batter.
- 8. Using a blender or food processor, pulse graham crackers into fine crumbs until you have about 1.5 cups. Separate 1/2 cup crumbs and aside for sprinkling on top of the finished cupcakes. Then, using a fork, mix 1 cup of graham cracker crumbs with 6 tablespoons of melted butter; mixture will look clumpy.
- 9. Fill each cupcake paper with about 1 tablespoon of graham cracker crust. Then fill cups until about 2/3 full with chocolate batter.
- 10. Bake for ~20 minutes until a toothpick inserted into the middle of the cupcake comes out clean.
- 11. Let cupcake pans sit out for 5 minutes, then place cupcakes on cooling rack. Make marshmallow cream frosting while baking/cooling cupcakes.
- While cupcakes are baking/cooling, make the marshmallow frosting.
- 1. In large clean bowl, beat butter until light and fluffy.
- 2. Add marshmallow cream and whip for 2 minutes.
- 3. Add powdered sugar 1 cup at a time; beat well. If you desire a sweeter frosting, use more sugar. Then add vanilla and beat until incorporated and smooth.
- 4. Once cupcakes are cooled completely, pipe or spread marshmallow frosting evenly on each cupcake.
- 5. Sprinkle cupcakes with graham cracker crumbs and top with chocolate piece. Optional: decorate with camping cupcake Printable’s from EverydayEnchanting.com.
- *To make cake flour: For every cup of flour, substitute 1 tablespoon flour for 1 tablespoon cornstarch.
Post originally appeared on EverydayEnchanting.com.
Chocolate Cake recipe adapted from the Joy of Cooking
Marshmallow frosting adapted from Oreo Marshmallow Brownies from MoreChocolate.net
Baked by Michelle for MoreChocolate.net and EverydayEnchanting.com
July is national blueberry month and what better way to celebrate than baking with blueberries!! I absolutely love blueberries and I have been stocking up every chance I get. Just the other day my local grocery store had a sale for 2 pounds for only 5 dollars! Lets just say, I’ll be eating lots of blueberries this week!
I have been focusing this past month on my sugar intake and trying to eat a little less of it (it’s very hard). So, I decided to make a healthier style recipe that you can feel a little less guilty eating, but it still tastes super delicious. I would never compromise taste in exchange for it to be healthier. However, if I can make it a little healthier with better ingredients and less sugar- I will certainly give it a try!
This blueberry bundt cake contains whole-wheat pastry flour, a little bit of Greek yogurt and less sugar than I usually use. I recommend using pastry flour when baking with whole-wheat flour because its lighter in texture but has the same delicious wheaty flavor. Using regular whole-wheat flour for cakes often makes the texture very dense and less desirable. Overall, this blueberry bundt cake was super easy to throw together and perfectly delicious. Also, using a bundt pan makes the cake look attractive, without the extra work of making individual cupcakes. It will be perfect for your next get together or celebration.
Check out the instructional photos and recipe below!! Enjoy and let me know what you think in the comments area!!
- 3 cups whole-wheat pastry flour, plus 1 tablespoon for berries
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 & 1/2 cups granulated sugar
- 1/3 cup canola oil
- 1/3 cup Greek yogurt (low fat)
- 2 eggs
- 2/3 cup milk (low fat)
- 1 teaspoon vanilla
- 2 cups blueberries (fresh or frozen)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 teaspoons milk or water
- 1. Preheat oven to 375° F.
- 2. In a medium bowl whisk together: whole-wheat pastry flour, salt, baking powder and cinnamon. Set aside.
- 3. Rinse blueberries and allow to dry for several minutes. Then place in a bowl and toss with 1 tablespoon flour. This helps the blueberries to suspend in the cake, instead of sinking to the bottom.
- 4. In a large bowl add: sugar, oil, yogurt, eggs, and milk. Mix well.
- 5. Mix dry ingredients into the wet ingredients with a large spoon only until incorporated (batter may look lumpy). Then fold in blueberries lightly.
- 6. Lightly spray bundt or round cake pan with oil and add batter.
- 7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 8. Let cake sit in pan for 5-10 minutes and invert onto a cooling rack.
- 9. While the cake is cooling, make glaze.
- 1. In a small bowl add 1 cup of powdered sugar.
- 2. Add 1/2 teaspoon vanilla extract. Stir together.
- 3. Add 1-2 teaspoons milk or water until glaze is thick but not watery.
- 4. Using a spoon, drizzle glaze over cooled bundt cake.
- 5. Cut bundt cake into approximately 1.5-2 inch slices.
- 6. Enjoy!
- * The glaze is optional if you want to be more healthy!
Baked by Michelle for MoreChocolate.net