Yes, I did say that I’m not a baker. When it comes to arts and crafts, I’m pretty confident. When it comes to cooking, I’m not. The other day I was watching Top Chef. My family always asks me why I watch Top Chef – considering that I don’t cook. Probably or the same reason that our middle-aged husbands watch the Victoria’s Secret fashion show: Even if what’s on TV isn’t my reality, it sure is nice to look at. One of the chefs compared her cooking to artistry. And, I’m completely on board with that assessment. Cooking is an art. When it comes to baking, my soul is an artist while my hands are kind of a mess.
There are the occasional PTA bake sales, school parties and family picnics that require some sort of cake-y type creation. While I don’t measure up to the uber-amazing bakers at my son’s school, I think it’s important to at least try. Seriously, my son’s friend’s mom makes this amazingly moist rich cookie cake. I tried it and the result resembled that random cookie that your kid leaves in his backpack all school year long. With that in mind, I am not a from-scratch kind of girl. This recipe uses boxed mix and frosting. If you want to use your favorite batter and/or frosting recipe, go ahead. If you have one that you’ve created, feel free to share the link in the comments section.
Even though you can make this recipe yourself, why not get the kids in on the action? Measuring is a great way to help your child use math, mixing builds motor skills and the entire process is a science experiment in the changes that matter goes through. That said, never allow your child to use the oven or get near a heat source.
Here’s What You’ll Need:
· Chocolate cake mix
· Chocolate and white vanilla frosting
· Marshmallow cream/fluff
· Mini marshmallows
· Graham crackers
· Plastic zipper sandwich bag
· Cupcake tin and liners
Here’s What to Do:
1. Mix up your batter.
2. Pour the batter into the lined cupcake tins. Bake it according to the mix’s directions (or your own recipe).
3. Take the cupcakes out of the oven. Let them cool completely.
4. Cut out a small hole (go about 1-inch down) in the center top of the cupcakes.
5. Fill the holes with vanilla frosting.
6. Top the cupcakes with a layer of vanilla frosting.
7. Blend in the chocolate frosting.
8. Place two or three graham crackers into a plastic zipper bag. Get your frustration out and bang, squish and pound the bag to crush the crackers.
9. Spoon the marshmallow crème into a bowl. Add mini marshmallows and half of the graham cracker crumbs. Mix it all up!
10. Use your hands (or have your child use hers) to add the mixture to the top of the cupcakes. Using a spoon won’t work well. The mix is too sticky and may not come off onto the cupcakes.
11. Sprinkle the remaining graham cracker crumbs on top.
You can adjust the s’mores cupcake recipe to make slight variations. I made a few with plain vanilla frosting and mini marshmallows (because of the chocolate cake, you still get the s’mores effect) and a few without the marshmallow fluff.
Are you looking for more cupcake recipes? Follow my Pinterest board for ideas galore!Follow Mini Monets and Mommies's board Cupcakes! Yum! on Pinterest.