Smores Cupcakes

Used a Betty Crocker Recipe for the Frosting and a different recipe for the cupcakes themselves. I think I made chocolate cupcakes using this S'mores Cupcakes Recipe from the Annie's Eats website. However, you could also try using this Yellow Cake Recipe by David on the All Recipes website.

Frosting
Frosting Ingredients

1	jar (7 oz) marshmallow creme
1/2	cup butter or margarine, softened
2	cups powdered sugar
1	to 2 teaspoons milk
1	bar (1.55 oz) milk chocolate candy, if desired
24	bear-shaped graham crackers, if desired

Frosting Steps

1. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

Chocolate S'Mores Cupcakes
See Chocolate S'Mores website link. Basic idea was a layer of graham crack crumbs, then a layer of chocolate, then bake that for a little while (like 10 mins), then add the actual cupcake batter and bake again.

Yellow Cupcakes

Yellow Cake Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Yellow Cake Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

My Notes: Next time, stick a mini marshmallow inside the cupcakes as soon as they come out of the oven. Also, the chunk of chocolate on top is not optional - it really looks a lot better with the chunk.