Today’s recipe is my cupcake version of S’Mores with an elegant twist. Sweet, dense but moist, buttery, graham cakes filled with creamy marshmallow centers, topped with milk chocolate marshmallow butter cream frosting. Delightful with a capital “D”! They’re fun to make, a little involved, but home made is always worth the effort. S’Mores cuppies are perfect for any gathering; bridal shower, cocktail party to barbecue!  No campfire needed! Yet, they’re wonderful to savor while enjoying the nighttime air, moon and stars. This is my style of constellation! Stellar!!

Ingredients:

Cupcakes

2 eggs, room temperature

1/3 cup milk, room temperature

1 teaspoon vanilla extract

3/4 cup cake flour

1/2 cup graham flour: or 1 1/4 cups of cake flour total, if you don’t want to use graham flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, room temperature, cut into 16 pieces

Marshmallow Cream Filling

3 tablespoons butter, softened

1/2 cup confectioners’ sugar

1/2 teaspoon vanilla

1/2 cup marshmallow spread

Milk Chocolate Marshmallow Butter Cream Frosting

1/2 cup butter, at room temperature

1/2 cup marshmallow spread

1 1/2 cup confectioners’ sugar

1/4 cup cocoa powder

1 to 2 tablespoons heavy whipping cream

1 teaspoon vanilla extract

Preheat oven to 350 * Line a muffin pan with cupcake liners; set aside.

In a large measuring cup, whisk eggs, milk, and vanilla extract; set aside.

In a large bowl, or bowl of a standing mixer, combine flour, sugar, baking powder, and salt. With the mixer on low, add butter one piece at a time, mixing until dough comes together and looks sandy.

Add about 1/2 of egg mixture and mix on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Slowly add remaining egg mixture, with mixer on low speed, until incorporated. Scrape bowl, if necessary, then increase speed to medium-high and beat for about 20 seconds. The batter will just barely look a little curdled.

Fill muffin tins 2/3 full. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting.

Filling:

In a medium bowl, cream butter and sugar together. Stir in vanilla and pinch of salt. Mix in marshmallow spread and whisk until light and fluffy. Cover bowl with plastic wrap and chill for 30 minutes. If filling is too soft add more sugar as needed.

Frosting:

In a large bowl, or bowl of a standing mixer, beat butter and marshmallow until light and fluffy, about 5 minutes. Add sugar and cocoa, beat until just combined. Stir in 1 tablespoon of cream and vanilla, then beat on high speed for 4 minutes. If frosting is too thick, add more cream, up to 1 tablespoon.

Assemble:

Fill a disposable decorator bag, fitted with a cupcake filling tip with chilled filling. Insert tip into center of cupcake and squeeze to fill. The cupcake is full when you can feel the filling push back against the tip (it will slowly force the decorating tip out of the cupcake).

OR use an apple corer to core out a small portion of the center of the cupcake and fill with the filling, then replace the cored out piece (or a portion of it). If you get a small mound of filling on top of your cupcakes, just use a small spatula to swipe it off. If it’s crumb-free, scrape it back into the remaining filling.

Frost cupcakes as desired and top with garnish of your choice. I used a maraschino cherry, sprinkles, chocolate kiss and a pirouette cookie. Makes 6 large or 12 standard cupcakes

© Recipe by Lana Russo