Greetings Blog-Universe! I felt it was about time I join this maiden voyage with my compatriots Shawna and Lindsay. They have already posted some recipes that are beyond tasty and I speak from first hand knowledge on a couple of them. Can’t wait to try each recipe out in my own Country Kitchen. Recently my husband and I – along with our dog Sky and our maniac-with-claws known as Ronin – moved up the mountain to a little town called Julian. As this is Apple Country you can bet on some upcoming recipes incorporating the delicious fruit.
One of the true loves in my life is the heavenly goodness of S’mores. As many of you will agree, one abiding and treasured memories of my childhood was visiting the countryside, pitching a tent with a group of family and friends, gathering around the camp fire and roasting marshmallows to sandwich between graham crackers with a layer of chocolate. As much as I love camping and camp fires, the biggest and most seductive allure is knowing they will most likely lead to S’mores.
I’ve heard from a lot of people about the special and original ways they like their S’mores and I’m always impressed with their ingenuity and creativity when it comes to making the perfect melted marshmallow treat. Well one creation I have no doubt many of you have seen while trolling Pintrest boards is the S’more in cupcake form.
Here is my version of this brilliant invention:
But first I’d like to introduce my trusty Kitchen Aid. I call her Ripley. She’s never let me down with all my baking endeavors.
I took the short cut of using a boxed cake instead of from scratch…but hey…when has Betty Crocker ever let us down. Can I get an amen?!
I’d also like to introduce you to my two kitchen ‘familiars’ – Bob and Agent Cooper. They assist with the brewing of our culinary magic.
Step One: Prepare the chocolate cake batter by following Betty’s instructions which she so helpfully writes on the back of her boxes. The lady has some awesome penmanship, lemme tell ya.
Bob knew what was coming next so he wisely took cover.
I like to put my prepared cake batter into a zip-lock bag and pipe it into my cupcake tins instead of spooning the batter directly from the bowl. Not that I have anything against spooning, mind you.
Placing the zip-lock bag into a small bowl makes it easier to pour the batter inside without making an epic mess.
Agent Cooper offered to take the first watch. He barely escaped gangrene and amputation after being inside the fridge for so long. His dedication knows no bounds.
The Marshmallow filling was up next.
Nice hat, Agent Cooper!
Beat together the Jet Puffed Marshmallow Cream, Powdered Sugar, vanilla and butter until smooth. This I also poured into a zip-lock back and set aside in the fridge.
I told Bob we didn’t need the WHOLE jar of Jet-Puffed but his intimidation tactics are unrivaled.
Our S’more Cupcakes wouldn’t be complete without the Graham Cracker Crumb Crust! Using a spoon or spatula, just fold Cracker Crumbs with butter, vanilla and brown sugar. The consistency will still be crumbly but will mold together when pressed by the spoon.
Drop a spoonful of crust mixture into cupcake liners and then gently press until flattened crust is formed.
Retrieve bag of chilled cake batter from fridge and cut a small hole at the corner of the zip-lock bag. Fill batter up to about two thirds. You can fill them higher if you like rounded cupcakes but the recipe will just yield less cakes. We don’t judge those who believe that size DOES matter. Heh
These babies are ready to find a warm and cozy spot inside the oven now.
14 minutes later and VOILA! Magic!
I allowed the boys to join me again after Agent Cooper had to restrain Bob from using the batter filled cake pan for his own personal owl jacuzzi. I shouldn’t even mention how he threatened Agent Cooper with the idea of an owl oven bake. That Bob can be a real demon sometimes.
They know this is my weapon of choice for the next step.
Looks good Agent Cooper!
I used a knife to make room for the creamy, marshmallow goodness.
Fill each gap up to the top avoiding overfilling them as you’ll want the chocolate frosting to cover the filling. Unless you decide to get crazy and swirl the frosting and filling together. There’s a place on this Earth for all kinds of weirdos. Again, we don’t judge here at galsinthegalley.
Bob didn’t seem to mind I used frosting from a jar instead of homemade. He did hold the butter knife ransom until I promised him a beak full of frosting though.
The cupcake toppings were the perfect finishing touch.
They look pretty darn tasty!
Job well done boys!
Ingredients
Cupcakes
1 package ( 1 pound 2.25 ounces) Super Moist cake mix
1 1/3 cups water
3 eggs
1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting
Cracker Crumb Crust
1 1/2 cup Graham Cracker Crumbs
1/4 cup butter
1 Tbsp. Brown Sugar
1/2 tsp. Vanilla
Marshmallow Filling
1 Jar Jet-Puffed Marshmallow Creme
1/4 cup softened butter
1/2 cup powdered sugar
1/2 tsp. Vanilla
Toppings
Light sprinkle of Graham Cracker Crumbs
Jet Puffed Mallow Bits (I found these tasty bits at Target)
Enjoy!
xxxLanixxx
galsinthegalley 