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S Mores Cup Cakes

posted in Food & Drink
01/20/2015
  • Ingredients:

    CUPCAKES
    1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
    3/4 cup (95g) all-purpose flour (spoon & leveled)
    1/2 teaspoon baking soda
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    2 large eggs, at room temperature*
    1/2 cup (100g) granulated sugar
    1/2 cup (100g) light brown sugar
    1/3 cup (80ml) vegetable oil (melted coconut oil works too)
    2 teaspoons vanilla extract
    1/2 cup (120ml) buttermilk*

  • MARSHMALLOW FILLING
    1/4 cup (60g) unsalted butter, softened to room temperature
    2/3 cup JET-PUFFED marshmallow creme (Fluff)
    1/2 teaspoon vanilla extract
    2 Tablespoons (30ml) heavy cream*
    3/4 - 1 cup (90-120g) confectioners' sugar
    1/4 teaspoon salt

  • MILK CHOCOLATE FROSTING
    1 and 3/4 cups (210g) confectioners' sugar
    1/4 cup (21g) unsweetened cocoa powder
    1/2 cup (115g) unsalted butter, softened to room temperature
    2 Tablespoons (30ml) heavy cream*
    1 teaspoon vanilla extract
    salt, to taste
    TOPPING
    12 JET-PUFFED marshmallows
    4 full-sheet graham crackers, crushed

  • Directions:

    Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

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