S’more of the Week: Chocolate Graham Cracker Cupcakes with Marshmallow Frosting

The time has come, my friends. This is going to be the last segment of S’more of the Week. Will it be the last s’more concoction I ever have? Surely not. But this segment has definitely served its purpose, and I think it’s time we put aside the s’mores for now and continue on to another segment…but first, of course, we have to check out these cupcakes!

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I thought for a while about what I wanted my last s’more post to be, and I knew I wanted it to be something special. I decided on these Chocolate Graham Cracker Cupcakes from Martha Stewart since they looked amazing, had excellent reviews and featured toasted marshmallow frosting. I was super excited to use a handy dandy torch in the kitchen until I made the cupcakes and realized something: I decided to use a different marshmallow frosting recipe, and the recipe I used was neither torch nor broiler friendly. I’ve never tried to toast anything I’ve made in the kitchen before (except for, of course…toast <- bad joke), so I didn’t realize that, oh wait a second, Martha Stewart probably picked this particular frosting recipe for a reason because, oh wait another second, she knows what she’s doing.

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Oh well – lesson learned! For anyone who is curious, I chose a different frosting recipe because I didn’t feel like dealing with placing a bowl “over a saucepan with simmering water.” Call me what you want (which in this case is probably lazy :P), but that’s why. But even though I couldn’t toast the frosting, I still don’t regret my choice! The frosting was super yummy, and the cupcakes were a total hit! I think they were definitely a good selection for my final S’more of the Week post. From top to bottom you have the marshmallow frosting, chocolate cupcake batter, chopped pieces of bittersweet chocolate and graham cracker crust. If that doesn’t scream “s’more,” I don’t know what does.

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I hope you’ve enjoyed reading and looking at these s’more posts as much as I have enjoyed making (and eating!) each recipe. I am super excited though to introduce the new weekly segment, so check back next week to find out what it is! And let me know: what is your favorite s’more recipe?

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Chocolate Graham Cracker Cupcakes with Marshmallow Frosting

I halved both the cupcake and the frosting recipes, since I didn’t feel like making 24 cupcakes. I’ve included the original recipes and amounts below. I made 12 regular sized cupcakes, although I probably had enough batter to make 6-8 more (I used the rest of the batter to make a little more than a dozen mini muffins), and I had more than enough frosting for the 12 cupcakes after halving that recipe as well.

Cupcake recipe adapted from Martha Stewart

Ingredients

  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped (I just chopped up bittersweet chocolate chips)
  • Marshmallow Frosting (If you want to toast the frosting, I suggest using Martha Stewart’s recipe or finding another recipe that is kitchen torch/broiler friendly. If you aren’t interested in toasting the frosting, keep scrolling for the recipe I used!)

Instructions

  • Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  • Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  • In a large bowl, mix together eggs, milk, oil, and vanilla. Add the flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  • Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. (I accidentally used far less butter than I was supposed to, and the graham cracker crust came out fine, so if for any reason you feel like using less butter or you accidentally use less, no worries. It may not hold together quite as tightly, but everything will come out fine.)
  • Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
  • Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. (I would be careful not to put *too* much graham cracker mixture on top. In reviews that I read, some people said adding too much made the cupcakes sink as they baked in the oven.). Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
  • Transfer frosting to a large pastry bag fitted with a large plain round or French Tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. (I ignored those directions since I used a different frosting recipe, but I wanted to include them for anybody interested in using the Martha Stewart frosting recipe.) Serve immediately or store in an airtight container, up to 2 days.

Frosting recipe from Food.com

Ingredients

  • 1 1/3 cups margarine, softened
  • 2 cups marshmallow cream (7 oz tub)
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 – 1 1/2 teaspoon milk
  • 2 2/3 cups powdered sugar

Instructions

  • Blend margarine and marshmallow creme together till smooth.
  • Add liquids and mix well.
  • Blend in powdered sugar and beat till smooth and creamy.
  • If thinner frosting is desired, simply add more milk.

S’more of the Week: S’mores Fudge

After making so many s’more recipes, sometimes it’s hard to believe that people have thought of even more ways to make graham cracker, marshmallow and chocolate into a delicious concoction. Thankfully though, they have, and some brilliant person thought to combine the flavors into decadent fudge. I’ve been a fan of fudge for quite some time, but it usually only makes an appearance around the holidays. My aunt makes it every year, so I’ve never needed to make it myself. I decided though that it was time for me to give it a go, and I couldn’t believe that making fudge could be so easy!

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I know there are more complicated ways to make fudge using candy thermometers and whatnot, but that’s just too much for me. This recipe, on the other hand, couldn’t be any easier. All you need are the below four ingredients (graham crackers, chocolate chips, condensed milk and mini marshmallows), and after melting the chocolate chips and condensed milk together, you just combine the rest of the ingredients, pour them in a pan and refrigerate. Simple, right? I was surprised when I tasted the fudge that it could be so easy to make something so creamy and rich tasting. I think my aunt might have a run for her money with this stuff. 😉

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And now folks, it’s time for another announcement. After making different s’more creations for about 2 months, I’ve decided that it’s almost time for “S’more of the Week” to reach its conclusion. I know that summer continues into September, but as August comes to an end, I feel like it’s a good time to put the summer s’mores to rest. I’ll post one final s’more recipe next week, and then we’ll move on to the new segment! I already know what it’s going to be, but I’m going to keep it a secret until the big reveal in a few weeks! I think it’ll be a lot of fun and I hope you enjoy it. But for now, let’s bring out attention back to this S’mores Fudge. Check out the recipe below, and I hope you give it a whirl!

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S’mores Fudge

Recipe adapted from Mandy’s Recipe Box

Ingredients

  • 12 oz. bag of milk chocolate chips
  • 1 can sweetened condensed milk (mine was 14 oz.)
  • 3 graham crackers
  • 1 Cup mini marshmallows

Instructions

  • Melt chocolate and milk together over medium low heat or in a microwavable bowl in the microwave. (I placed a bowl in the microwave for 30 seconds, stirred everything, and heated it again for another 30 seconds, and then it was done.)
  • Break crackers into small pieces and stir into chocolate.
  • Add marshmallows and stir together.
  • Spoon into a greased or buttered dish. Either a 9×9 or 8×8-inch dish works well. (I used an 8×8).
  • Refrigerate fudge for 1 hour or until solid.
  • Cut into squares and enjoy! Store any leftovers in the refrigerator.

S’more of the Week: Chocolate Fudge S’mores Mug Cake

Oh, the magical mug cake. I’m definitely a fan, although I’ve only made a few of them before. This week though, I decided I was in need of a mug cake, mostly because there are just so many desserts around the house right now that I really can’t afford to make a recipe that would yield at least 12 of something (ie: cookies, brownies, etc). And I don’t mean my wallet can’t afford it; I mean my waistline. 😉 I’m specifically putting the blame on those chocolate chip pudding cookies from the other day. I’ve had to start giving them away because it’s too easy to inhale a few before I realize what I’ve done! I even thought about putting Nutella on a cookie and then eating it…I didn’t, but I could have.

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Therefore, a single serving mug cake seemed like the perfect choice for this week’s s’more recipe. I’m always a little hesitant with mug cakes because everybody’s microwave is different, and it’s a bummer when you end up with an overcooked cake. To my pleasure though, this one came out perfectly! It was cooked through but still had some gooey patches, which is just how I like my mug cakes. And if you check out the comments section under the recipe on How Sweet It Is, you can find a bunch of variations people have done so you can make this just the way you want it.

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I’m definitely pleased with how mine came out though. And I have to say, I actually forgot that this was called the “Chocolate Fudge S’mores Mug Cake,” and after having a few bites I thought to myself, “Wow, this tastes so fudge-y!” So does this mug cake live up to its name? Why yes, I believe it does.

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Chocolate Fudge S’mores Mug Cake

Recipe adapted from How Sweet It Is

Ingredients

  • 2-3 Tbs graham cracker crumbs
  • 3 1/2 Tbs unsalted butter, melted
  • 2 Tbs granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 Cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/8 tsp baking powder
  • pinch of salt
  • 3 Tbsp milk chocolate (chopped or morsels)
  • marshmallows or marshmallow fluff/cream

Instructions

  • Combine 3 Tbsp butter and 2 Tbsp chocolate in a small bowl. Melt in the microwave for 20-30 seconds and set aside.
  • In a separate bowl, combine remaining melted butter with 2-3 Tbsp (I used 2) of graham cracker crumbs and stir until moistened. Press graham cracker crumbs into bottom of mug.
  • In a bowl, whisk egg, sugar and vanilla until smooth. Add flour, baking powder, salt and cocoa and stir until a thick batter forms.
  • Gradually add melted butter and chocolate, mixing to combine. Then fold in remaining chocolate.
  • Pour half the batter into the mug. Add some marshmallows or a scoop of marshmallow fluff/cream.
  • Pour remaining batter into mug and place in the microwave for 1-2 minutes, depending on the strength of your microwave. (I put mine in for 1 minute and 20 seconds, knowing that I would put it back into the microwave for a little while to melt the marshmallows I would add on top).
  • Top with additional marshmallows if you would like, and then put the mug back into the microwave to melt the marshmallows a bit. (I put mine in for an additional 20 seconds. Be careful though, since you don’t want to put the mug back in for too long and overcook the cake). You can also place the mug directly under the broiler for about 10 seconds so that the marshmallows become toasted.
  • If you would like, feel free to add some more graham cracker crumbs to the top and enjoy!

My Family’s Cookbook: Chocolate Chip Pudding Cookies

This one’s for all the chocolate lovers out there (which, for the record, I hope is all of you. If you’re not a chocolate lover, I guess I’ll get over it). I’m sharing a cookie with you today that is everything a chocolate cookie is supposed to be: soft, gooey and filled with more chocolate. You see, these cookies don’t just have chocolate chips in them; they’re also made with chocolate pudding mix, meaning that when you bite into a cookie, this magic happens:

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If you’re not as chocolate obsessed as I am though, no worries. You can also make these with vanilla pudding, which is actually the way my mom prefers to eat them. The most important thing about these cookies is that whether you choose to make them with vanilla or chocolate pudding, you do not overcook them. You want to bake them until they look cooked on the outside, but they shouldn’t be crispy. If they’re in the oven for too long, you’ll miss out on the wonderful gooey, pudding-y inside, and that would just be a shame.

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And don’t worry if when you remove the cookies from the oven, they seem a little delicate. When I first tried to take a cookie off the baking sheet, it started to fall apart. That just means we’ve achieved our goal of a pudding-y inside. All you have to do is let the cookies cool for a few minutes on the sheet, and they’ll harden enough so that you can then remove them to a cooling rack without them falling apart.

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And the results are truly wonderful. I think everyone agrees that a cookie fresh from the oven is the best way to eat a cookie, but seriously: try one of these while they’re still warm. You will be overcome with happiness and so proud of your craftsmanship. Isn’t this one of the most beautiful sights you’ve ever beheld?

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Okay, maybe I’m getting a little dramatic. I don’t care though because these cookies are just that good.

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Chocolate Chip Pudding Cookies

Ingredients

  • 3 1/3 Cups flour
  • 1 1/2 tsp. baking soda
  • 2 sticks of butter, softened
  • 1 1/2 Cups brown sugar
  • 1/3 Cup granulated sugar
  • 1 package (6 serving size) Jello pudding instant chocolate or vanilla mix
  • 1 1/2 tsp. vanilla
  • 3 eggs
  • 3 Cups chocolate chips

Instructions

  • In a bowl, mix flour with baking soda.
  • In a separate large bowl, combine butter, the sugars, pudding mix and vanilla. Beat until smooth and creamy.
  • Beat in eggs.
  • Gradually add flour mixture.
  • Stir in chips.
  • Grease cookie sheets and roll cookie dough into balls.
  • Bake at 375 °F for 8-10 minutes or until cookies are cooked, but not crispy. (Note: My oven usually takes a little longer than recipes say, so I had to bake my cookies for about 13 minutes.)
  • Let the cookies cool on the tray for a few minutes, and then place them on a cooling rack once you can pick up the cookies without them falling apart. Then eat and enjoy!

I linked this recipe to Sweet & Savoury Sunday.

S’more of the Week: Chocolate Banana Melts

Hello, everybody! I hope you all had a wonderful 4th of July weekend. Mine was definitely enjoyable, and by that I mean I consumed so much food that it soon became uncomfortable to walk. You think I’m kidding, but unfortunately I’m not. That’s why for this week’s s’more recipe, I decided I needed something a little lighter than the past few s’mores I’ve done. Don’t get me wrong, I absolutely love s’more dip, and I’m still surprised at how good the s’mores popcorn was, but I just couldn’t handle another super heavy s’more recipe. I decided I needed something with a bit of a healthier base, and that’s how I ended up choosing this recipe for chocolate banana melts…because anything that has a banana in it is healthy, right?

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I feel like it’s more of an assembly manual than a recipe, since you basically just throw sweets on top of a banana and bake it. That’s definitely not a complaint though, since there’s really nothing better in my book than a quickly put together dessert, especially in the summertime! All you have to do is slice a banana down the middle, stuff it with mini marshmallows and chocolate chips, and bake it in foil for about 6-8 minutes. After that, you add some crushed Cinnamon Toast Crunch on the top and bam! – chocolate banana melt.

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{It’s like a banana burrito!}

The only difficulty I had was that my banana completely split in half. On the website where I found the recipe, the picture makes it seem like the banana stayed together, but I suppose the author could have just pushed the slices back together. This is such a low-maintenance dessert though that I really didn’t feel the need to try to reassemble it. Maybe I should just call it an open-faced chocolate banana melt instead 😛 …Feel free to laugh at the badness of that joke.

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And one last note: you can also choose to grill these in foil instead of baking them in the oven. That is what I originally intended to do, but then I found out the grill was broken! They turned out fine in the oven though, so I deem this S’more of the Week a success!

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{Noms.}

Chocolate Banana Melts

Recipe adapted from Quick Dish

Ingredients:

  • 1 banana
  • As many chocolate chips and mini marshmallows as you want
  • 1 small handful of Cinnamon Toast Crunch cereal

Instructions:

  • Place banana on a piece of foil, and slice banana down the middle.
  • Stuff banana with chocolate chips and mini marshmallows.
  • Wrap banana in foil. Bake at 400°F for about 6-8 minutes.
  • Unwrap foil and sprinkle crushed Cinnamon Toast Crunch on top of banana. Enjoy!