S'mores Cupcakes {& My Parents' 50th Anniversary}

Graham cracker and chocolate batters are layered together, sprinkled with brown sugar-graham crumbs, and topped with homemade marshmallow cream frosting to create these marvelously scrumptious S'mores Cupcakes.

I'm so excited to talk about and share photos today of two of my favorite things ... S'mores and these two crazy people my amazing and fabulous parents. Who were married on this very day 50 years ago!

Wow. 50 years. That's a long time! And as you can see in the photo above, after some 50 years together, they're still having fun! Those crazy kids.

In celebration of Mom and Dad's 50th anniversary, I thought it would be fun to share a few photos of them through the years. The 'hippie one' above is them dressed up a couple of years ago for a '70s-themed party they attended. Mom did a great job with those costumes, didn't she? She's quite creative like that.

And here they are at three points throughout their 50 years together ... their wedding day, in the '80s, and now:

They've looked great all along the way!

Actually, ... married right out of high school ... they've spent more than 50 years together! See, they grew up on the same street in a little town in Vermont. And started dating when my Mom was 13 years old and Dad was 14. How sweet is that?

And they've been together ever since. Through many life changes ... cross-country moves ... the raising of two kids ... ups and downs {fortunately, mostly ups} ... and always, always being there for me. I truly couldn't ask for better parents!

Here we are together in a few of my favorite photos with them ...

... in 1986 before one of my junior proms, in 2003 on a cruise to celebrate Dad's retirement, and in 2004 on my wedding day.

With a huge smile on my face and love in my heart, let me just say ...

Happy 50th anniversary, Mom & Dad!

I am so blessed to have you as my parents and my friends. You are both amazing!

And so after 50 years together, I guess we can say Mom and Dad go together like graham crackers and chocolate. {Do you like how I did that little transition there??}

Like in these amazingly delicious S'mores Cupcakes.

I'm serious folks ... these are some darn good cupcakes.

Quite possibly my favorite cupcakes ever. A great thing to post along with my two favorite people ever!

Graham cracker and chocolate batters are layered together and sprinkled with brown sugar-graham cracker crumbs to form the cupcake. Which is then topped with a homemade marshmallow cream frosting.

After creating that deliciousness, I then sprinkled a few more graham cracker crumbs on top and added half a miniature Hershey's chocolate bar. They're just as cute as they are tasty.

Oh, these S'mores Cupcakes are sooooo marvelously delicious, I think we could spend 50 years together ... just like Mom and Dad!

Thank you for stopping by . We'd love to have you back soon!

s'mores cupcakes recipe, cupcake recipe, chocolate graham cracker cupcakes, cupcakes with marshmallow frosting

Cupcakes

American

Yield: 20 cupcakes

Author: Tracey |

S'mores Cupcakes

prep time: 45 Mcook time: 32 Mtotal time: 77 M

ingredients:

For the Cupcake Batters:

1 1/2 c. all-purpose flour, divided
1 1/2 c. granulated sugar, divided
1 tsp. baking powder, divided
1 tsp. baking soda, divided
1/2 c. cocoa
3/4 c. graham cracker crumbs
1 c. milk, divided
2 eggs, divided
2 tsp. vanilla extract, divided
1/2 c. canola oil, divided

For the Brown Sugar-Graham Cracker Crumbs:

1/4 c. brown sugar
1/4 c. graham cracker crumbs
2 T. unsalted butter, melted

For the 7-Minute Marshmallow Frosting:

1 1/2 c. granulated sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/3 c. water
2 egg whites
1 1/2 tsp. vanilla extract

instructions:

How to cook S'mores Cupcakes

Prepare Batters:

Get out two mixing bowls to prepare graham cracker batter and chocolate batter at the same time. In each bowl, mix together half of the flour, sugar, baking powder and baking soda with a wire whisk. {So, that's 3/4 cup flour, 3/4 cup sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in each bowl.}
To one bowl, add all of the cocoa. Stir until well combined.
To the other bowl, add all of the graham cracker crumbs. Stir until well combined.
Add half of the remaining ingredients to the cocoa mixture and beat on medium speed until combined. {So, that's 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil added to the cocoa mixture.}
Repeat adding the same ingredients to the graham cracker crumb/flour mixture. Beat on medium speed until combined.

Prepare Brown Sugar-Graham Crumbs:

Place brown sugar and graham cracker crumbs in a small bowl and pour on the melted butter.
Stir until combined.

Bake Cupcakes & Frost:

Line 20 muffin pan cups with paper cupcake liners. Pour a little graham cracker batter into the bottom of each cup, dividing equally between the 20 cups. Cover with chocolate batter until each cup is about 2/3 full. (Do not over fill.) Sprinkle each with a little brown sugar-graham cracker crumb mixture.
Bake at 350 degrees for 22-25 minutes, or until toothpick inserted in the center comes out clean.
Cool in pan for about 10 minutes; remove cupcakes to a wire rack to cool completely.
Frost with 7-Minute Marshmallow Frosting {see below}. Sprinkle with graham cracker crumbs and garnish with 1/2 of a miniature Hershey's chocolate bar, if desired.

Prepare the Marshmallow Frosting:

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute.
Bring some water to a boil in the bottom pan portion of the double boiler. Place egg white mixture over boiling water, being sure that boiling water does not touch the bottom of the top pan. {If this happens, it could cause your frosting to become grainy.}
With the egg white mixture over the boiling water, beat constantly on high speed with electric mixer for 7 minutes.
Remove from heat and beat in vanilla.
Let cool for about 10 minutes and then immediately frost cupcakes.

TRACEY'S NOTES

I place the frosting in a disposable piping bag and pipe it onto the cupcakes with an extra large round tip. When piped, the frosting will not fully hold it's shape ... I just find the piping bag an easy way to quickly frost the cupcakes. You can also simply use a spoon to plop of dollop of frosting on top of each cupcake.

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