The Dish Archive: S'mores cupcakes
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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.
-- 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
-- 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.