Not only am I inconsistent, I’m also really
fantastic terrible at puns. My bad. It’s been forever again, and I really should make it my late New Year’s resolution to not suck so badly at blogging. You’d think because I love cupcakes, I would love talking about them, and would therefore do so more often than the average individual, right? Wrong. Clearly. The last few months have been chaotic to say the least, and any free time I’ve had has been spent sleeping and drinking excessive amounts of coffee. If you know me, this is not startling. In fact, it should be comforting. Everything’s normal. But, without further ado, I present you one of my most favorite recipes yet: smores cupcakes. A spanish teacher ordered 4 dozen cupcakes from me for his son’s birthday party, and that’s why the cupcake liners are covered in dinosaurs. I may have made myself an extra one just to try it, but I have no regrets. #sorryimnotsorry. Instead of making the marshmallow frosting, I stuck to the basic cream cheese that I normally use, and decorated each one with a giant marshmallow. According to the previously mentioned spanish teacher, they were a hit! The recipe was adapted from Annie’s Eats.
Also, as a side note, I think I’m going to expand my blog to include anything craftsy I do, as well as other recipes I make. While we’re on that subject, I would like to direct you to my latest obsession/project- my Etsy store. Chronically cold knees? Buy some boot cuffs from me. They come with adorable tags and the purchase will win you major points in my book. I may even make you a cupcake or two.
http://www.etsy.com/shop/OhSoAudrey You know you want to!
Now that I’m done doing my free advertising, I’ll give you the recipe!
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
For the cake:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream
- Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: The bottom of a small cup or bottle works well here.) Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
- Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 18 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
And, as always, happy cupcaking! And make sure to comment my fellow baked goods lovers!