With Sweet Dreams and Even Sweeter Days

Monday, October 10, 2011

Campfire Cupcakes


Some of my favorite times throughout the summer and the fall are the times spent out around a bonfire with people I love.

It's such a great way to bridge the gap from the hot summer nights to the cool autumn ones, and both have such unique and wonderful qualities that make them so great in their own ways.

And of course you can't have a good bonfire without s'mores; at least in my life you cant.

These ooey gooey wonderful treats enjoyed by a bonfire on these crisp nights were the inspiration for these cupcakes.  I dreamt them up at 2am one night while laying in bed, and by the next afternoon they were a reality.

A delicious, delicious reality.  

Everything that is great about a s'more and campfires in general is wrapped up in these adorable and wonderful cupcakes and can be enjoyed at all times throughout the year.

You have a basic chocolate cupcake, topped with perfect chocolate buttercream, rolled in some crushed graham crackers.  

Did I forget to mention that these are filled to the brim with marshmallow fluff?



These are filled to the brim with marshmallow fluff.  So good.  So unbelievably good.  And easy!

These cupcakes were a ubiquitous part of the summer barbecues at our house and most certainly will make many more appearances as the fall rolls on.

So while the weather is still great, make these cupcakes.  You will not be disappointed.  Just don't forget to invite me over when you do so.



As for me, I'll be sure to keep having some bonfires of my own this autumn.  Our most recent one was with Grammy and her best friend Connie.


Until I can have another one though, I guess these cupcakes will have to do.  Somehow, I think I'll survive.

Enjoy!


Campfire Cupcakes
Servings: 12 cupcakes

Ingredients:
-12 Chocolate Cupcakes
- 1 batch Perfect Chocolate Frosting
- 8-10 graham crackers, processed in a food processor to rough crumbs
- 1 jar marshmallow fluff

Directions:
Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners.  Prepare cake batter as directed and scoop into lined pan, filling each tin 2/3 way full.  Bake until a cake tester comes out clean (15-18 min).  Let cool completely.  When cupcakes have cooled with a small pairing knife cut out a small cone from the top of the cupcake, being sure not to cut all the way to the bottom.  Fit a plastic icing bag with a large circular tip and fill with the marshmallow fluff.  Place the bag into the cupcake and squeeze gently until the fluff reaches the top of the cupcakes.  Cut out all of the cupcakes and fill like so. Replace the top piece of cupcake is desired (optional).  Spread cupcakes with frosting, completely covering the fluff.  Place graham crack crumbs in a small (cereal size) bowl and roll the sides of each cupcakes in graham cracker pieces.  Serve and enjoy!


Recipe: A Mary original

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