Hey! It’s me. The long lost writer of this blog. It’s been a quick minute. A whirlwind of a year. What’s new? Well a lot of things. Specifically... my kind-hearted husband moved my desk and computer upstairs, so it’s going to be a bit more enjoyable to write now that I’m out of the dungeon-like basement. Okay. I had an amazing office downstairs…but let’s face it. I’m not a fan of being cornered down in a cold (sometimes spider-infested) room while all the action (and sunlight) is going on upstairs. And by spider-infested… I mean a spider once dropped from the ceiling all the way down my dress while I was working at the computer. It was a bit traumatic. I was a bit dramatic… Needless to say, I’m pretty excited to be able to blog, work, do continuing education, etc. upstairs now!
Anyway. Back to the reason you’re here. S’mores cupcakes! The perfect upgraded campfire treat to celebrate August!
Inspired by a baking show, my five-year old and I dreamed up baking these together a few weeks ago. The first time we made them, we used marshmallow fluff to top the cupcakes. So if the frosting recipe below looks too complicated, by all means, use the marshmallow fluff. HOWEVER, be ready to get the super sticky marshmallow goo over everything… so make sure you’re eating it immediately. Of course, my son didn’t mind, and he enjoyed decorating the cupcakes with mini marshmallows and pretzel sticks for a fire!
To make these delicious cupcakes, you'll want to start with the graham cracker crusts so there’s enough time for them to cool before covering them with the chocolate cake batter. The batter uses a cake mix because, well, it’s easiest. Adding the pudding mix, sour cream, and oil makes these cupcakes super moist. I used water as the liquid in this batter, but I think you could totally use old coffee or espresso to heighten the chocolate flavour as I’ve done this with other recipes in the past.
Once the cupcakes are in the oven, you can start the raspberry filling. I got this filling recipe originally from here, however, as the marshmallow frosting is super sweet, I completely removed the sugar from the recipe and added lemon juice to brighten the flavour. Consistency-wise, I’m going to admit that I really didn’t measure out the exact amount of water it needed to get to the jam-like consistency…so just adjust with additional water if it’s too thick after the cornstarch is added.
At this point, you can either continue on and make the marshmallow frosting, OR if it is a day or two before the event, this is a good time to freeze the cooled cupcakes and refrigerate the raspberry filling. I’ve never frozen the marshmallow frosting, so if you do this, let me know if it survives! Then the day of the event, you just pull the cupcakes out of the freezer to fill and make the marshmallow frosting while the cupcakes thaw.
The first time I made this marshmallow frosting, I was a little nervous, because 1) I had never made a meringue-based frosting and as a perfectionist I like stuff to work the first time, and 2) meringue frostings always seem to flop on TV competition baking shows! However, it worked, and it was delicious.
To make any egg white-based meringue or frosting work, make sure your mixer attachment and bowls are completely clean. Any bit of fat (or egg yolk) in the bowl will keep your meringue from getting light and fluffy. So while I’m making the sugar syrup, I like to wipe my mixing bowl with a bit of white vinegar after washing and rinse with water to ensure they are extra clean. Also, I’m so glad I invested a few dollars on a candy thermometer, because it took the guesswork out of this recipe…and now I’m envisioning all sorts of homemade caramels in the future! If you don’t have a candy thermometer, the sugar syrup is ready when a spoon of the mixture dropped into ice water forms a soft ball when cool.
Once the sugar syrup and fluffy egg whites are whipped together to stiff peaks, the marshmallow frosting is now ready to be piped onto the raspberry-filled cupcakes! This frosting recipe pipes best when slightly warm. Once all the cupcakes are topped with the gooey, delicious frosting, it’s now time to bring the campfire taste to the cupcakes. If you have pastry torch, toast the tops of the cupcakes to desired brown-ness. Or, if you’re not fancy, like me, put on some oven mitts, keep the kids away, and hold the pan of cupcakes an inch or two away from the oven broiler until toasty. (Just don’t blame me if you accidentally burn yourself—you’ve been warned!)
Finally, if you are not too exhausted from this multi-component recipe (you’re not), add a piece of chocolate to the top of a cupcake and take a bite! You deserve it! And then finish off and plate the rest of the other 23 cupcakes to save for your company…
Raspberry-Filled S'mores Cupcakes
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (or 12 full sheets, crushed)
1/4 cup granulated sugar
6 tablespoons butter, melted
Chocolate Cake Batter
1 package chocolate/devil’s food cake mix
1 box (4 oz) instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 large eggs
4 cups frozen raspberries
3 tablespoons corn starch
1/4 cup water
Squeeze of lemon
4 egg whites
1/4 teaspoon cream of tarter
2 teaspoon vanilla extract
1 1/4 cups sugar
1/2 cup corn syrup
1/4 cup water
2 chocolate bars (Pick your favourite…We love the classic Hershey’s milk chocolate)
Hi! I'm Erin – a follower of Christ, imperfect wife, mama of two, registered dietitian, and independent Beautycounter consultant. Welcome to my blog where I write about intentional motherhood, intuitive eating, inspired discipleship, and whatever else I feel like! I'm so glad you're here.
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