S'MORES CUPCAKES

(adapted from a recipe by bakerella.com - )

I made these cupcakes for a Relief Society chocolate recipe swap this week. I made the original recipe found here but the cupcakes didn't turn out quite right so I adapted the recipe using my favorite chocolate cake batter recipe and my own chocolate frosting recipe (I didn't use the chocolate ganache recipe included in the original recipe because I didn't have any cream) and made a new batch to bring to Relief Society. I'll be using my adaptations from now on.

Chocolate cake batter

3/4 cup all-purpose flour

2 Tablespoons baking cocoa

1/2 cup sugar

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup water

3 Tablespoons vegetable oil

1 1/2 teaspoons vinegar

1/2 teaspoon vanilla

Graham cracker cake batter
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup graham cracker crumbs
1/2 cup milk
1 egg
1 teaspoon vanilla

1/4 cup oil

about 150 mini marshmallows

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Chocolate frosting

1 cup sugar

1/2 cup cocoa

1/4 cup milk

1/2 cup butter

1 teaspoon vanilla

Preheat oven to 350 degrees. Line muffin pans with paper liners. You’ll need 20 – 24.

Chocolate cake batter: Combine dry ingredients together in a bowl. Add liquid ingredients to dry ingredients and mix until batter is smooth. Set aside.

Graham Cracker cake batter: Combine dry ingredients together in a separate bowl, stirring with a wire whisk. Add milk, egg, vanilla and oil and mix well. Marshmallows will be used later.

Graham Cracker Crumb topping: Combine brown sugar and graham cracker crumbs in bowl. Stir in melted butter and mix thoroughly.

Assembling the cupcakes: Spoon one tablespoon of graham cracker cake batter into the bottom of each muffin cup. Sprinkle with a little bit of the graham cracker crumb mixture. Place 3 mini marshmallows in center on top of crumbs. Spoon one tablespoon of chocolate batter over marshmallows. If necessary, use a knife to spread the chocolate batter to the edge of each cup being sure the marshmallows are still covered with batter. Sprinkle with a little bit of the graham cracker crumb mixture again. Bake 15 – 20 minutes. The marshmallows will melt into the batter and some may ooze up to the top of the cupcake. If any of the marshmallow sticks to the edge of the cup, separate with either a toothpick or sharp knife before the cupcakes cool. Remove cupcakes to wire rack and let cool.

While cupcakes cool, make frosting. Combine sugar, cocoa and milk in small pan. Stir well and cook over medium heat. Bring to a boil. Boil 1 minute and remove from heat. Stir in butter and vanilla until butter is melted. Let mixture cool for 15 – 30 minutes then beat until thick.

Top each cupcake with 3 mini marshmallows and then spoon some chocolate frosting on top.