S'Mores Cupcakes

I can't believe it has been 3 months since I posted to my blog.  Not much new baking going on in my kitchen.  I recently took a cupcake class and we made these S'Mores Cupcakes.  I took them to work for a breakfast and they went over well.

S'MORES CUPCAKES

Use your favorite recipe for chocolate cake, either from scratch or from a box.  Hollow out the middle of the cupcakes and fill with marshmallow cream.  Here in Texas we have a store named HEB that carries toasted marshmallow cream and I used that.  Make your favorite recipe for buttercream frosting.  Frost the cupcakes.  We learned how to use a piping bag, but my skills are still lacking there so just frosted with a spatula.  Sprinkle the frosting with graham cracker crumbs and put some marshmallows around.  You can toast the marshmallows if you have a torch, but it is hard not to burn them so I just put mini-marshmallows around.  Top with a Teddy Graham or a piece of graham cracker and there you go.

Heavenly Surprise Cupcakes

This recipe is from the Taste of Home Cookbook. I made these with just a basic cream cheese frosting.

2 eggs
1-1/4 cups sugar
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt

FROSTING

2/3 cup butter-flavored shortening
2/3 cup butter, softened
1 cup sugar
1 can (5 ounces) evaporated milk
1 tablespoon water
1/2 teaspoon vanilla
2 cups powdered sugar

In a mixing bowl, beat the eggs, sugar, buttermilk, oil, and vanilla until blended. Combine the flour, cocoa, baking soda, and salt. Gradually add to egg mixture. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-22 minutes. Cool completely.

For frosting, in a large mixing bowl cream the shortening, butter, and sugar. Stir in milk, water, and vanilla. Gradually beat in powdered sugar. Cut a small hole in the corner of a pastry or resealable plastic bag. Insert a small star tip. Fill bag with frosting.

Push tip 1 inch into center of cupcakes and fill with frosting just until the frosting comes to the top. Frost remainder of cupcake. Add sprinkles if desired. Yield: 1-1/2 dozen.