S'more Cupcakes

If you like s'mores, you will LOVE these cupcakes. They taste exactly like a s'more, just in cupcake form. They are little time consuming compared to some other cupcakes I've made, but they were fun and the finished product was worth it. Here's what you need for the cupcakes

Graham crackers, butter, sugar, eggs, semi-sweet bakers chocolate, salt, baking soda, cocoa powder, baking powder, cake flour, vanilla, and buttermilk. Place the graham crackers in the bowl of a food processor

Pulse until crumbly; add melted butter and sugar

Pulse that together until combined

Scoop 1 Tbs. of graham mixture into the bottom of each cupcake lined muffin cup

Using the bottom of the Tbs. press the crust down

Repeat with every muffin cup. This is what it should look like (just like doing crust on cheesecake)

Set those aside for now. Cut up bakers chocolate into shavings

Sprinkle over the graham crusts

Bake just for the crusts to firm and the chocolate to melt. Set that aside; prepare cupcake batter. In a large bowl, combine butter and sugar

Beat together until fluffy. Add eggs and vanilla

Mix together well. In a separate bowl, combine cocoa powder, flour, baking powder, baking soda, and salt

Stir together until well combined. Alternately add the dry mixture in with the buttermilk

Begin and end with dry mixture

Keep on low speed while adding these ingredients

Stop the mixer and scrape down the sides of the bowl when needed. Here's the finished batter

Using a large ice cream scoop, spoon batter into each cupcake lined cup

Bake

Take cupcakes out of pan to cool completely. While cooling, prepare the frosting. Here's what you need for the marshmallow fluff frosting

Butter, vanilla, powdered sugar, and marshmallow creme. In a mixing bowl, combine butter and vanilla

Beat until fluffy and combined. Add powdered sugar

Mix together well, add in the marshmallow creme

Beat together until fully mixed. Finished frosting..

Pipe frosting on cooled cupcakes. Decorate with graham crackers and hershey bars to make them look like a s'more

The inside

This is my new favorite chocolate cake recipe. Super moist and chocolatey. Go-to chocolate cake recipe, Check.

S'more Cupcakes

Crust:

1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. semi-sweet chocolate, finely chopped

Cupcakes:

1/2 cup (1 stick) butter, soft

1 cup sugar

1 egg

1 tsp. vanilla

3/4 cup cake flour

1/2 cup cocoa powder

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 cup buttermilk

Frosting:

2 sticks butter, soft

1 cup powdered sugar

1 tsp. vanilla

1 (7 oz) tub marshmallow creme

Crust:

Place graham crackers in the bowl of a food processor. Grind up into fine crumbles. Measure into 1 1/2 cups, grinding more crackers if necessary. Put the graham crackers back in the food processor and add the melted butter and the sugar. Pulse until combined. Drop 1 Tbs. of graham mixture in the bottom of each cupcake lined muffin cup. Press down using the bottom of the measuring spoon; set aside. Cut the bakers chocolate into shavings. Sprinkle a good amount over the graham crust. Bake at 350 degrees for 3 minutes. Take out of the oven and set aside.

Batter:

In a large bowl, beat together the butter and sugar until fluffy. Add the egg and vanilla, mix until combined. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Alternately add that dry mixture in with the buttermilk, beginning and ending with the dry mixture. Once the batter is combined, scoop over the graham crust filling 2/3 way full. (I use a large ice cream scoop). Bake at 350 degrees for 18-22 minutes or until done. Take out of the oven, let cool in pan for a couple of minutes. Take out of the pan and let cool completely. While those are cooling, prepare the frosting.

Frosting:

Beat together butter and vanilla. Add the powdered sugar and beat until fluffy. Add the jar of marshmallow creme and beat to combine. Frost the cooled cupcakes. I decorated them with hershey bar and graham cracker, but that is optional. Enjoy!

Red Velvet Cupcakes

Red Velvet cake is my favorite! I don't know what it is about it, maybe just the slight hint of cocoa, or the cream cheese frosting, but it is just perfect. I've searched long and hard for my favorite red velvet cake recipe and I'm pretty positive i've found it! Props to Bakerella. Here's what you need for the recipe

Flour, sugar, cocoa powder, salt, baking soda, oil, red food coloring, vinegar, vanilla, eggs, and buttermilk. In a large bowl, combine all the dry ingredients

Set that aside. In a another bowl, combine all the wet ingredients and whisk well

Pour the wet ingredients into the dry

Stir the two mixtures together until just combined

Using a large ice cream scoop, fill paper lined cupcake pans 2/3 way full with batter

Bake. Take out of the oven when a toothpick inserted comes out somewhat clean. If there are no crumbs on the toothpick, the cupcakes will be dry

Pull each cupcake out of the pans and let cool. While cooling, prepare the frosting. Here's what you need for the cream cheese frosting

Cream cheese, butter, vanilla, and powdered sugar. In a mixing bowl, beat together the cream cheese and butter

Add vanilla

Beat that in, then gradually add the powdered sugar

Beat in until smooth and fluffy

Scoop frosting onto wax paper, roll up, and stick in the piping bag (this is just to keep the frosting bag from getting dirty)

 Pipe the frosting onto the cooled cupcakes

And the inside of the cupcake..

These are super moist, tender, and flavorful. As of now, this is my go to red velvet and all of my taste testers agree :)

Red Velvet Cupcakes

2 1/2 cups flour

2 cups sugar

1 Tbs. cocoa powder

1 tsp. salt

1 tsp. baking soda

2 eggs

1 1/2 cups vegetable oil

1 cup buttermilk

1 Tbs. vinegar

2 tsp. vanilla

2 oz. red food coloring

In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda; set aside. In a separate bowl, whisk together eggs, oil, buttermilk, vinegar, vanilla, and food coloring. Pour the wet mixture over the dry mixture. Stir together until combined. Scoop into paper lined cupcake pans about 2/3 way full. Bake at 350 degrees for 15-18 minutes or until done. Take the cupcakes out of the pan and let cool. While cooling, prepare the frosting.

frosting:

8 ounces cream cheese

1 stick unsalted butter

2 tsp. vanilla

3 3/4 cups powdered sugar

In a mixing bowl, beat together cream cheese and butter until fluffy and smooth. (Usually, when I make frosting I make sure the butter and cream cheese are soft. This time when I made the frosting, I only let the cream cheese and butter sit about about 15-20 minutes. When I started making the frosting they were both still hard, but I just beat them together for a while with the mixer and believe it or not, cream cheese frosting has never turned out better for me.) Mix in the vanilla. Lastly, add the powdered sugar about a cup at a time, beating well after each addition and making sure there are no lumps. Spread/pipe finished frosting onto the cooled cupcakes. Eat up!

Grasshopper Cupcakes

Last night I went over to the Coffey's house to bake something! If you don't know who the Coffey's are, you should get to know them because they are the best family you will ever meet. No, I am not exaggerating, you can ask sister number 1. We all decided on making chocolate cupcakes with mint buttercream! So here's what you need for the chocolate cupcake

Flour, sugar, salt, cocoa powder, baking soda, vanilla, buttermilk, eggs, boiling water, oil, and andes mints (optional). In a large mixing bowl, combine all the dry ingredients

Stir them together then add the wet ingredients

Mix in until batter just becomes moist. Fold in the andes mints if you are using them

Pour batter into cupcake lined, or greased muffin pans and bake at 300 degrees for about 18-20 minutes

Here's the finished cupcakes!

Now prepare the mint frosting. You will need butter, powdered sugar, mint extract, milk, and green food coloring

In a mixing bowl, beat the butter until smooth

Add in the powdered sugar a cup at a time alternately with the milk. Once that is mixed in, add the mint extract and green food coloring

Yummy mint frosting

When the cupcakes are cooled, frost them as pretty as you can and garnish them with an andes mint! 

Here's the inside of the cupcakes. These babies were super moist

My lovely baking assistances! Aren't they cute?!

They did a wonderful job on the cupcakes! Here's the recipe

Grasshopper Cupcakes

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup buttermilk

1 cup oil

1 cup boiling water

2 tsp. vanilla

8 Andes mints, chopped (optional)

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix in the eggs, buttermilk, oil, boiling water, and vanilla until just moistened. Fold in the Andes mints. Scoop into greased or cupcake lined muffin tins. Bake at 300 degrees for 18-20 minutes. Let cool in the pans for about 2 minutes. Then take out of the pans and let cool completely. Prepare the frosting.

frosting:

2 sticks unsalted butter, soft

4 cups powdered sugar

1/4 cup milk

1/2-1 tsp. peppermint extract

green food coloring

In a large bowl, beat the butter. Alternately add in the powdered sugar and milk (adding more milk or powdered if needed). Beat in the extract and food coloring. Pipe onto the cooled cupcakes and garnish with andes mints and mini chocolate chips.