You may have noticed that I’ve been a bit absent lately. Your life has probably been a bit darker without me in it. There was a gaping black hole of sadness and badness and wrongness. You weeped quietly while eagerly awaiting my return.
I’m sorry for doing that to you. It was unforgivable.
Forgive me, anyway?
I’ve just been feeling a bit uninspired lately, so I finally decided to just go through my pantry shelves and just make something, darn it.
What I found lurking in there, behind bags of flour and cans of green beans, was an old-ish jar of Marshmallow Fluff.
Fluff. The nectar of life.
I got inspired quite quickly after that and whipped up these s’mores cupcakes.
The cupcake itself is full of graham cracker crumbs, and after being baked and cooled, you gently run a knife in a circle around the center of the top and pop the insides out before piping marshmallow fluff in. I frosted it with chocolate buttercream frosting, because whatever the question is, the answer is always “chocolate buttercream frosting.” True story.
These are a bit more time consuming than most of the recipes that I share with you, but if you’re looking for an impressive treat, these will do the trick.
- 2 eggs, separated
- 1/3 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup graham cracker crumbs
- 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/3 cup milk
- 1 cup marshmallow fluff
Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.
Chocolate Buttercream Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 4 tbsp cocoa powder
- 1 tsp vanilla
- 2 tbsp heavy cream, half and half, or milk
Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.