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Tuesday, June 14, 2011

S'more Sparklette Cupcake Recipe Unveiled

Since my S'mores cupcakes were shared with the world last week, I have received many requests.
One was for the recipe. Another was a fun fun Amanda Cupcake Kaleidoscope order (15 S'more cupcakes in jars!) that I shipped out to my new cupcake friend Renee in Texas.

I promised last week that I would share the recipe love so you can try to create this magic in your oven. ♥
So here is my promise coming true! Please let me know how the baking goes and feel free to share your S'more sparklettes experience with me!



Blend Graham Crackers in a food processor or blender
ahead of time to make the graham cracker mixture.
This part is kind of fun!


When you add the butter and the brown sugar this is what the graham cracker crumb blend will look like.
You can use this for topping and also to bake inside of your cupcake liner!
 Probably the most delicious chocolate cake batter I have ever made.

The spoonful of graham cracker marshmallow cake batter I couldn't resist!


Line your cupcake pans with 12-15 cupcake liners.
I add edible disco dust to start out with, and later, graham cracker mixture for a yummy magical surprise at the bottom of the cupcake!


Stack the two cake batters on top of each
other and put a mini marshmallow in the center.
Mmmmmmmmmmmmmm.


 Cover the marshmallow with cake batter and graham cracker crumb blend.

You have a S'more.



Ready for the oven.


This S'more cupcake is very warm & bubbly. Aww.

Naked S'more.  You could eat it like this...


Or add all of this goodness!







 You can tell your ganache is wonderful if you can wave at it and see your reflection.  Like I am here!


 You can even stuff all of this goodness into a jar.
And eat it.


I call them cupcake kaleidoscopes because there are neverending surprises of goodness as you turn the jar!


S'more Sparklette Cupcake Kaleidoscopes tied with a ribbon, and ready to eat with a spoon!

I even turned these into fun cake pop ice cream cones with a marshmallow on top! 

The Recipe, Unveiled:


S'more Sparklette Cupcakes
adapted from Bakerella's recipe here and re-mixed into an Amanda Cupcake Original!

Dry Ingredients:
There will be 2 mixtures in one cupcake liner!
A Buttery Yellowy Graham Cracker Cake & A Chocolate Fudge Cake. Yummy.


Buttery Yellowy Graham Cracker Cake Batter:

Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup graham cracker crumbs

Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter

Graham Cracker Crumb/Butter Blend:
1 cup brown sugar
1 cup graham cracker crumbs
1/4 cup butter, melted



Chocolate Fudge Cake:
Dry Ingredients:
3/4 cup all-purpose flour (sifted)
3/4 cup extra fine baking sugar
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsweetened high fat cocoa (come on, we are cheating anyway! and high fat cocoa is less bitter than the typical cocoa you can buy in the grocery store)

Liquid Ingredients:
1/2 cup buttermilk
1 egg
1 tsp vanilla
1/4 cup butter

Directions for each cake recipe:

1.  Sift flour in a bowl and set aside.
2.  In a separate bowl, mix other dry ingredients together (baking powder, baking soda, either the graham cracker crumbs or cocoa depending on the cake recipe you are making-see above). Then add the ingredients to the sifted flour, and whisk together for 30 seconds.
3.  In your kitchen aid mixer, blend sugar and butter together until light and fluffy. (about 2 minutes).
4.  Add egg until just blended.
5.  Start by adding 1/3 of the dry ingredient mixture, then add 1/3 of the remaining vanilla/buttermilk mixture.  End with dry ingredient mixture.  Make sure this process only takes about 1 minute maximum so that you don't overbeat (cupcakes won't be as fluffy if you overbeat)!
6.  Scrape the entire bowl and mix with your spatula to make sure all ingredients are incorporated.

Cave into temptation and try the batter to make sure it tastes just as wonderful as you envisioned!

Magical Sinful Delicious Graham Cracker Crumb/Brown Sugar/Butter Blend:
1.  Blend the Graham Cracker Crumbs & Brown Sugar Together.
2.  Pour melted butter onto the Crumbs. Stir until combined.

Add some graham cracker crumbs to the bottom of your cupcake liner for a magical surprise. you can even add some edible sparkles to the bottom of the liner like I did in my pictures above ♥

Pour a little bit of graham cracker cake batter into the bottom of your baking cup. Then sprinkle the magical sinful delicious graham cracker/brown sugar/butter mixture very lightly over the first layer of cake batter.

Place a mini marshmallow on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. It was very hard restraining myself from just eating everything out of the liners before it was baked at this point!

Sprinkle with more graham cracker/butter/brown sugar sinful-ness.

Warning: These cupcakes will ooze out marshmallow goodness while baking! Don't be afraid of the bubbly hot delicousness.
Right after the cupcakes are done baking, poke a hole in the center of your cupcake & insert a marshmallow half (or a whole marshmallow if you want it to be really ooey gooey!) The warmth of the cupcake will melt the marshmallow. Soon the marshmallow will falter & become cupcake goo.

Let cool. Then have fun dipping in chocolate ganache or adding swirls of marshmallow fluff frosting, adding sparklettes & Hershey barlettes! You can also stuff into jars or turn into cake pops ♥


Amanda Cupcake Topping Recipes:

Recipe for Marshmallow Fluff Frosting (Marshmallow fluff as the base--customized just for this marshmallowy s'mores recipe)

7 oz Marsmallow Fluff
4 Sticks of Unsalted Butter-softened and cut into little 1" pieces.
1 Tsp Vanilla Extract
1/2 Tsp Salt
1 Box (16 oz) Powdered Sugar

1.  Spoon the Marshmallow Fluff into your large mixing bowl and beat on low until somewhat fluffy (about 2-3 minutes).
2.Gradually add the little butter squares.
3. Add the teaspoon of vanilla extract.
4. Add the 1/2 tsp salt (this helps take away the sweetness so that the frosting is more dreamy instead of tooth achingly sweet).
5.  Gradually add the powdered sugar. You can add more or less depending on how thick you want your frosting to be.



Shiny Chocolate Disco Ganache
9 ounces semi-sweet chocolate
1 cup heavy cream

1.  Heat the heavy cream in a small pan on the stove. Heat up to the boiling point..
2.  Remove immediately and pour over chocolate.
3.  Continue stirring until completely melted, shiny and smooth.
Let this sit for about 1/2 hr before dipping and dripping!
You can also poke a hole in your cupcakes and fill with this delicious-ness to make it even more ooey and gooey!

6 comments:

  1. Those cupcakes are just so FUN looking!! Thanks for posting the recipe. I didn't notice the amount of time they need to go in the oven. Is it 20 - 25 minutes?

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  2. Thank you! :) They are just as delicious as they are FUN. And yes about 20-25 minutes. Every oven varies, so just make sure that when you poke them nothing comes out on the toothpick.

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  3. Hey. The marshmallow frosting instructions say to add cream cheese but the ingredients don't say how much. Help please! Xx

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  4. So sorry darling! That was a typo. The cream cheese is optional. You can add cream cheese but the frosting will be a bit softer. When I add cream cheese to the frosting recipe I usually add 4 oz (half a pack).

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  5. Thanks for clearing that up. Also, 4 sticks of butter in the frosting? Really? I just don't want to mess up as marshmallow fluff is hard to come by in this country. I love your cakes by the way xx

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  6. These look so good, they are what actually introduced me to your site so thanks for sharing, saving the recipe in my to do file :)

    Stacy @ CreatingSweetSmiles.com

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