Monday, August 10, 2015


 It's National Smore's Day. YAY!!!!!!
(But shouldn't it be a S'mores day pretty much any day?)
Just the word S'more implies that.


I called these my S'more sparklette cupcakes last year ♥

The year before I made this extra tall layered s'mores cake. Layered with oreo crust, graham cracker batter, fudge batter, and a cheesecake layer.

The s'mores cake looked like this before we cut into it!

This year.. I did something different to celebrate!
I made S'moreo Cookie Dough Cupcakes!!!!!!

On top: A marshmallow sandwiched between my homemade cookie dough frosting, chocolate ganache,and a Smore Oreo Cookie. Broken up little pieces of Hershey Bars stuck inside the sweet and sticky pools of chocolate ganache. 

As if the graham cracker batter, chocolate fudge batter and a gooey marshmallow surprise inside weren't enough, I baked a whole Smore's Oreo (I call it a SMOREO) inside the cupcake as the graham cracker crust ♥

My S'moreo Cupcake Science:
1. I marbled a graham cracker and fudge batter together. (see recipe below)
2. I scooped a small amount of swirled batter onto the bottom of a cupcake wrapper.
3. I placed an entire S'moreo on top of the swirled batter as my "crust".
4. Covered the S'moreo with more swirled batter.
5.  Baked at 325 for appx 18-22 minutes...
When the cupcakes came out of the oven, I immediately piped marshmallow cream out of a disposable piping bag into the centers of the cupcake using a piping bag.  It is important to pipe the marshmallow cream inside the cupcake while the cupcakes are still hot and fresh out of the oven.  I've baked marshmallows inside of cupcakes before while in the oven...and they've exploded. While all of that can be fun/entertaining, you end up with more marshmallow in the oven than in your cupcake. So I came up with this idea!  Piping the marshmallow cream inside of the cupcake while it is still warm is a much more efficient way to "bake" a marshmallow inside of your cupcake. If you can't find marshmallow cream, you can place a whole marshmallow inside of your cupcake while it is still warm too. It all just melts and gets gooey and puffy inside your cupcake.

 I made cookie dough frosting because this is a cookie inspired cupcake, and folded graham cracker crumbs into the cookie dough frosting since this is a S'more inspired cupcake!

There are a few ways to decorate a S'moreo cupcake!
I channeled my inner nostalgia here, and sandwiched my ingredients together just like you would a regular  S'more! I made the Cookie Dough Frosting stiff enough so I could scoop the frosting on top with an ice cream scoop. I spooned the chocolate ganache on top of the scoop of cookie dough frosting and sandwiched a marshmallow on top of that with a half or whole S'moreo cookie! ♥ 

Little Hershey Bars make the best little mini "gems" on top of the S'moreo cupcakes!

Some people might say that HUGE scoop of cookie dough frosting on top is too sweet. After experimenting with both options, I feel like the flavors all come together a lot better when my cookie dough frosting is a little more creamy and I can pipe a layer on top of the S'mores cupcake like this. ♥

But do whatever you want, no matter what, this is the sweetest cupcake I've ever made! It is pretty much 5 desserts in one:
1. Cupcake
2. S'moreo inside and outside of the cupcake.
3. Gooey Marshmallows
3. Cookie dough frosting that tastes just like cookie dough!
4. Chocolate ganache
5. Hershey Bars

Watch my mini cable TV appearance how I make them here:
(local New London, WI cable access)

Hand Written Recipe for your own S'moreo Cupcakes:
2-3 Packages of S'more Oreo Cookies
(1) 13 oz container of Marshmallow Cream or Fluff
1 package of Marshmallows
2-3 Hershey Bars
Ground Graham Cracker Crumbs

Fudge Cake Batter:
1 box triple fudge cake mix (Betty Crocker)
1 box dry instant chocolate fudge pudding (not prepared, dry powder form)
1/2 cup oil
1 1/4 cup hot water
4 eggs

Yellow Graham Cracker Cake Batter:
1 box yellow cake mix (Betty Crocker)
1 box instant white chocolate pudding (not prepared, dry powder form)
1/2  cup oil
1 1/4 cup buttermilk
4 eggs
1/2 cup crushed up graham crackers

Cookie Dough Frosting:
1 cup butter, softened
1 tablespoon vanilla extract
1 cup flour
3/4 cup brown sugar
1 tablespoon vanilla malt powder (optional)
3 cups powdered sugar
1/2 teaspoon salt
2 tablespoons milk or almond milk
1 cup crushed graham crackers

Chocolate Ganache:
8 oz semi sweet chocolate chips
8 oz heavy cream or whole milk

1.  Prepare cake batters: Fudge batter in one mixing bowl, yellow graham cracker in another.  For both batters: First, cream the eggs and oil together. Gradually add remaining ingredients until all ingredients are mixed.  Scrape bowl down and mix all ingredients together to make sure no ingredients are hiding or stuck to the bottom of the bowl. To marble the two batters together, spoon the chocolate batter into the yellow and swirl with a knife.
2.  Scoop a small amount of marbled batter onto the bottom of the cupcake liner. Place a whole S'moreo cookie on top of the layer of batter. Cover the S'moreo cookie with another small amount of marbled fudgey/graham cracker batter, Fill cupcake liners about 3/4 full. Bake at 325 for appx 18-24 minutes.

3.  As soon as cupcakes come out of the oven, pipe marshmallow cream inside of the cupcakes with a disposable piping bag.

4. While cupcakes are cooling, prepare cookie dough frosting. Cream the butter and sugars together using a flat beater attachment. Gradually add remaining ingredients until fluffy and creamy.  If you want a scoopable cookie dough frosting, add more powdered sugar so that it is easy to scoop on top of your cupcake with an ice cream scoop.

5. Prepare chocolate ganache: Combine chocolate and heavy cream (or milk) in microwave safe bowl. Heat in microwave for 1:30 and stir.  Heat again for another 45 seconds and stir. Continue until chocolate ganache is shiny, smooth and fudgey. The longer the ganache sits and cools, the thicker it will get.

1. Swirl or scoop cookie dough frosting on top of your cupcake.
2. Use a spoon to drizzle the chocolate ganache on top of cookie dough frosting.
3. Place marshmallow on top of wet chocolate ganache. 
4. "Sandwich" a S'moreo cookie halve (or whole) on top of the marshmallow. You can dip the S'moreo cookie bottom into the ganache to make it sticky enough to stick to the marshmallows.
5. Place a broken piece of Hershey bar on top of the chocolate ganache as an extra little "gem".

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At September 21, 2015 at 6:36 AM , Blogger Zap Sweets said...

Those Oreo cupcakes look amazing, great job!

At November 18, 2015 at 10:30 AM , Anonymous Anonymous said...

I would like to thank you for sharing this great recipes with us. . I know one more site baking

At February 16, 2016 at 4:28 AM , Anonymous Anonymous said...

Gustavo Woltmann loves cooking. Gustavo Woltmann especially loves cupcakes.

At March 13, 2016 at 2:35 PM , Blogger bigchinpo said...

oh my god.... please dont make me hungryyy -__-


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