Campfire Smore Cupcakes Recipes

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CAMPFIRE S'MORES CUPCAKES



Campfire S'mores Cupcakes image

Bring back fond memories of summers gone by and toasting marshmallows around the fire with these eye-catching treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 24

Number Of Ingredients 19

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
20 individually wrapped red cinnamon hard candy disks, unwrapped
20 individually wrapped yellow butterscotch hard candy disks, unwrapped
60 pretzel sticks, broken in half
48 miniature marshmallows
24 toothpicks
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar
1/8 teaspoon lemon-yellow gel food color

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, line 15x10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
  • Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
  • On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
  • Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 38 g, TransFat 1 1/2 g

SUPER S'MORES CUPCAKES



Super S'Mores Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
  • In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
  • For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
  • Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
  • For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
  • Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

CAMPFIRE S'MORES PUDDING COOKIES



Campfire S'mores Pudding Cookies image

Campfire s'mores in cookie form! You want these cookies to be slightly undercooked. It helps make them extra soft!

Provided by toria

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 11

¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 graham cracker sheets, finely crushed
1 teaspoon baking soda
1 ¼ cups semisweet chocolate chips
1 cup mini marshmallows

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cream butter, brown sugar, and white sugar together in a bowl. Add pudding mix and beat until well incorporated. Beat in eggs and vanilla extract.
  • Combine flour, graham cracker crumbs, and baking soda in a bowl until evenly mixed. Add to the pudding mixture and beat until well incorporated. Stir in chocolate chips and marshmallows until evenly mixed, adding more of each if desired.
  • Drop cookie dough by teaspoonfuls onto baking sheets.
  • Bake in the preheated oven until slightly undercooked, 8 to 10 minutes.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 26.3 g, Cholesterol 30.8 mg, Fat 9 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 168.4 mg, Sugar 15.9 g

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Top Asked Questions

How do you make Campfire cupcakes?
To make to make these cute campfire cupcakes, preheat your oven to 350 degrees and line a cupcake pan with cupcake liners. Using a standing mixer, combine the cake mix, butter, milk and eggs and mix on medium speed until well combined. Next, scoop the batter 3/4 of the way into the cupcake liners and bake for 21 minutes.
Are graham cracker cupcakes good for s'mores?
The graham cracker cupcakes are soft, moist, and have a great flavor. They fit perfectly to the chocolate ganache and the marshmallow frosting. For me, authentic S’mores Cupcakes need to have a graham cracker batter. Think about s’mores. The marshmallow is gooey - like the frosting of this cupcakes.
How do you make marshmallows and graham cracker cupcakes?
In a small bowl, combine the graham cracker crumbs and cocoa powder, and mix until combined. Add 2 mini marshmallows to each tooth pick (about 12) and set them aside. Using a butter knife, frost the top of the cupcake using frosting left from the main bowl.
How to make cupcakes with graham cracker crumbs?
Directions 1 For the graham cracker crust: Preheat the oven to 350 degrees F. ... 2 In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. ... 3 For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. ... More items...

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