Campfire Stout S’mores Cupcakes
Adapted from: http://sallysbakingaddiction.com/2014/05/22/marshmallow-filled-smores-cupcakes/
Servings Prep Time
12Cupcakes 1hour
Cook Time
18minutes
Servings Prep Time
12Cupcakes 1hour
Cook Time
18minutes
Ingredients
CUPCAKES
  • 1/2cup unsweetened cocoa powder1
  • 3/4cup all-purpose flour
  • 1/2teaspoon baking soda
  • 3/4teaspoon baking powder
  • 1/4teaspoon salt
  • 2 large eggsat room temperature
  • 1/2cup granulated sugar
  • 1/2cup packed light brown sugar
  • 1/3cup canola oilor melted coconut oil
  • 2teaspoons vanilla extract
  • 1/4cup buttermilk
  • 1/4cup stoutlike Highwater Brewing Campfire Stout
MARSHMALLOW FILLING
  • cup 1/4unsalted buttersoftened to room temperature
  • cup 2/3JET-PUFFED marshmallow cremeFluff
  • teaspoon 1/2vanilla extract
  • 2 Tablespoons heavy cream4
  • cup 3/4 – 1confectioners’ sugar
  • teaspoon 1/4salt
MILK CHOCOLATE FROSTING
  • cups 1 and 3/4confectioners’ sugar
  • cup 1/4 unsweetened cocoa powder
  • cup 1/2 unsalted buttersoftened to room temperature
  • 2 Tablespoons heavy cream4
  • teaspoon 1vanilla extract
  • saltto taste
TOPPING
  • 12 JET-PUFFED marshmallows
  • 4 full-sheet graham crackerscrushed
  • Hershey’s chocolatesquares
Instructions
Directions
  1. Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
Make the cupcakes:
  1. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk and half of your beer. Gently stir a few times. Repeat with the remaining wet ingredients, buttermilk and beer. Stir until just combined; do not overmix. The batter won’t be very thick.
  2. Spoon the batter into the liners, distributing evenly. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Make the filling as the cupcakes cool:
  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners’ sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners’ sugar. Refrigerate the filling until ready to use.
Make the chocolate frosting as the cupcakes cool:
  1. Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
Assemble the cupcakes:
  1. Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It’s great sandwiched between two chocolate chip cookies.
  2. Frost the cupcakes however you like. I used a pastry bag, filled it with frosting and cut about 1/2 inch off the tip to crate a nice swirly texture. Sprinkle with crushed graham crackers.
  3. Toast the marshmallows on of two ways: If you have gas burners, you can toast them as you would over a campfire. Or place marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. Careful – they brown almost immediately! Once browned, quickly remove and let cool for 5 minutes. Place on top of the frosted cupcakes.
  4. More toppings? Yesss please. Add chocolate squares, recess cups, have fun with it!
Make ahead tip:
  1. Prepare cupcakes, without decorating/frosting, 1 day in advance. Keep plain cupcakes covered tightly at room temperature and frost the day of serving. Frosting and filling can also be prepared 1 day in advance. Cover tightly and keep in the refrigerator until ready to use. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.