I believe that if Devon (aka The Food Bitch) and I met in person we’d run in slow motion to great each other with giant spoons, she with pints of
ice cream and I with cake and loads of butter cream in mine….wait, skip the cake, just a tub of butter cream. We’d laugh and talk about foodie things, her dog Kanye, and then pass out on a couch with butter cream still dripping from our spoons. I swear we’re kindred spirits, just read her bio – just like me.
I guess we’ll have to stay on opposite ends of the universe and dream of meeting one day (not in a stalkerish kinda way), but until then I’ve got my hands on her S’mores Cupcakes recipe.
Makes 18-24 cupcakes
- 1 c. graham cracker crumbs
- 1/4 c. butter
- 1/3 c. light brown sugar
- 3/4 c. unsweetened cocoa powder
- 1 1/2 c. all-purpose flour
- 1 1/2 c. sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 large eggs
- 3/4 c. warm water
- 3/4 c. buttermilk
- 3 tbsp. canola oil
- 1 tsp. vanilla extract
- 18-24 marshmallows
- Hershey’s Chocolate Syrup
Preheat oven to 350* & line a cupcake pan with paper liners. In a microwaveablebowl, melt butter. Mix in brown sugar & graham cracker crumbs until combined. Scoop 1 tbsp. of mixture into each cupcake liner & press firmly into bottom. Set aside.
Sift cocoa powder, flour, sugar, baking soda, baking powder & salt together into a large mixing bowl. Add eggs, water, buttermilk, oil & vanilla & mix for on medium 3 minutes or until smooth.
Pour batter evenly into cups – about 2/3 full. Bake for 18 minutes, then pull out, top with marshmallow & put back in oven. Continue to bake another 2-3 minutes until tops of marshmallows brown.
Top with a drizzle of Hershey’s Chocolate Syrup & any leftover graham cracker crumbs.
Like what you see? Show her some sugar…