Strawberry S'mores Cupcakes

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PREP TIME: 15 MIN

BAKE TIME: 17 MIN

TOTAL TIME: 32

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When I am not baking these I will be dreaming about them. These are just layers of deliciousness. There is a marshmallow layer with chocolate and graham crackers. The amazing strawberry buttercream and the graham cracker chocolate covered strawberry.

Ingredients

Chocolate Cupcake

• 1 Cup + 1 TBSP Flour
• 1/4 Cup Dark Cocoa Powder
• 2 TBSP Cocoa Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/2 Cup Buttermilk or a thick milk like lifeway kefir
• 1/3 Cup Cooffee(or Water +1 Tsp Instant Coffee)
• 1 Cup Sugar
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 2 Tsp Vanilla
• 12 Regular Size Marshmallows(for the marshmallow layer)

Strawberry Buttercream

• 1 1/2 Cups Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 3 Tbsp Half and Half
• 1/2 Tsp Vamilla
• 1/3 Cup Freeze Dried Strawberry Powder

Chocolate Covered Strawberries

1 bls Strawberries

1 Cup Milk Chocolate Wafers

1/3 Cup Graham Cracker Crumbs

Chocolate Cupcakes

1. Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
2. In a large bowl combine buttermilk, sugar,eggs vegetable oil,coffee, eggs and vanilla. Whisk until well combined
3. In a separate bowl, sift all your dry ingredients.
4. Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
5. Fill cupcakes 2/3 of the way full.
6. Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
7. Allow cupcakes to cool completely.

Strawberry Buttercream

1. In a stand mixer or hand mixer whisk your unsalted butter on med/high Speed for about 5 minutes until it is soft and fluffy.
2. Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your half and half and vanilla then continue adding your sugar.
3. Whisk for about 5 more minutes until lighter in color and soft but fluffy in texture.
4. Add the powdered strawberries and whisk for about 2 more minutes until combined.

Assembly

Wash your strawberries and pat them dry.

Start by melting your chocolate in 30 second intervals. (mine only used 2) so it has time to cool.

Once your cupcakes are cooled, cut marshmallows in half and gently stick the rounder part faces down so you have the flatter part faced up. The marshmallows are sticky they will stick to the cupcake.

Next, VERY CAREFULLY torch the top of the marshmallows and allow to cool.

Once the marshmallows are cooled spread about 1/2 Tbsp of chocolate on top and to the sides of the marshmallow and let it drip down the cupcake to have that beautiful look. Drizzle some graham cracker crumbs and refrigerate for about 15 minutes to harden the chocolate.

(I used a 1M Wilton piping tip) Pipe the strawberry buttercream on top.

Cut the strawberries in half. Gently dip the strawberry half way and sprinkle with graham cookie crumbs on the chocolate part.

Gently place the chocolate covered strawberry on top of the piped cupcake.

Refrigerate to set for 1-2 hours.

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