S'mores Cupcakes

OH MY WORD!! That is all I can say. These cupcakes are amazing and easily my new favorites. I think I might make them for myself for my birthday later this month even!:) If you have a party coming up or a cookout you need to make these. Seriously that good! I made these for our Sunday School social on Memorial Day & they were a big hit. They were also really fun to make and festive for summer. As you can tell, I was out of muffin cups so Adam had the idea to cut squares out of foil which I thought went perfectly with a s'more!

I found these on Things Alauna Makes and she got them from Sew Darn Cute. Following their lead I used Martha's One Bowl Chocolate Cupcake recipe and this will now be my go to chocolate cake recipe. So moist and a great rich chocolately flavor. It called for regular unsweetened cocoa but I only had a tiny bit of that left. So I used my tiny bit of unsweetened cocoa (like less than 1/4 cup) and then used the dutch processed cocoa powder for the rest. I felt this gave it a richer flavor. I also subbed applesauce for the oil and could tell no difference at all. These are super delicious. The marshmallow frosting is addictive!

One Bowl Chocolate Cupcakes
Source: Martha Stewart
Makes 24 Cupcakes

Ingredients:
3/4 cup dutch processed cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup low fat buttermilk
3 tablespoons canola oil or applesauce
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350 degrees. Line standard muffin tins with foil liners or squares of foil for the rustic look; set aside. In the bowl of a stand mixer, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and beat until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Spoon batter out evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool completely.

Marshmallow Frosting
Source: Things Alauna Makes via Sew Darn Cute

Ingredients:
2 sticks unsalted butter, room temperature
2 cups confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream

For Assembly:
Crushed Graham Crackers
24 individual hershey chocolates

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high until light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time
Beat in the vanilla until incorporated. Add the marshmallow fluff and beat until creamy

To Assemble the Cupcakes:
Pipe the frosting on the cooled cupcakes. I used a large ziploc bac and snipped off the end...worked perfectly. Top the piped frosting with crushed graham crackers (you can put them in the food processor until they are fine crumbs) and an individual piece of hershey's chocolate.