The Dish: S'mores cupcakes

The Restaurant: Cupake Charlie's (Plymouth, Mass.)
The Chef: Mike Centamore
The Dish: S'mores cupcakes

S’Mores are synonymous with summer! But what happens if you can’t make a campfire? 7News’ Dylan Dreyer solves the problem in The Dish.

Summertime S’mores Recipe

Use your favorite chocolate cake recipe -- either a secret family heirloom or your preferred store bought box mix. After preparing the recipe per instructions, scoop into standard size baking cups in a muffin/cupcake tin. Before baking, sprinkle the cake liberally with crushed graham crackers. Bake and cool for at least 30 minutes.

While cakes are baking, prepare your graham cracker vanilla frosing.

Ingredients:

-- 3 3/4 cups confectioners sugar (1 1-pound box)
-- 1/2 softened butter (1 stick)
-- 1/2 cup finely crushed graham crackers
-- 1 teaspoon vanilla extract
-- 3 to 4 tablespoons of water

Directions:

-- Combine all ingredients and mix until smooth and creamy.
-- To fill cakes use an apple corer to remove a segment from the center of each cupcake. (This is a perfect time to test your cakes by eating all these precious nuggets!)
-- Using a Ziploc bag, fill each of the cupcakes with fluff.
-- Finally, hand decorate each filled cake with the graham cracker buttercream and top with mini marshmallows, a graham cracker wedge and a segment from your favorite chocolate bar.