My colleague, E, is celebrating her 30th birthday on Thursday, and since she has to share her very special day with Thanksgiving, I thought she needed a very special cupcake for her celebration at work today! When asked for flavor ideas, she said a combination of chocolate, peanut butter, and marshmallow would be her ideal dessert. Immediately, I flashed back to our camping-themed book club and Lauren’s s’mores made with peanut butter cups. Enter Peanut Butter S’Mores Cupcakes — graham cracker bottom, chocolate cake with a mini Reese’s peanut butter cup baked inside, and topped with marshmallow buttercream frosting. Sweet wishes for a happy birthday, E!
- 1 1/2 cups (1 package) graham cracker crumbs
- 2 cups + 4 tablespoons unsalted butter, divided
- 2 cups + 3 tablespoons sugar, divided
- 1 1/2 cups brewed coffee
- 1 tablespoon espresso powder
- 2 teaspoon vanilla extract, divided
- 3/4 cup cocoa powder
- 2/3 cup sour cream
- 2 eggs
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Mini Reese’s Peanut Butter Cups
- 1 – 7 ounce jar marshmallow creme
- 2 cups powdered sugar
- 2 tablespoons cream
- Optional Garnish: 2 Hershey’s bars, Teddy Grahams, Crushed Graham Crackers
- Preheat oven to 350 degrees; line cupcake tins with 24 liners.
For the Crust
- Using food processor, crush graham crackers.
- Pulse in 3 tablespoons sugar and 4 tablespoons melted butter.
- Spoon in one heaping teaspoon into each cupcake liner. Press down with a small glass; bake for 5 minutes.
For the Cake
- In a medium sauce pan, melt 1 cup (2 sticks) butter. Add coffee, espresso powder, cocoa powder, and 1 teaspoon vanilla and whisk until combined. Set aside to cool slightly.
- In a large bowl, combine 2 cups sugar, flour, baking soda, and salt; set aside.
- In a medium bowl, whisk together the sour cream and the eggs. Slowly whisk in chocolate mixture until combined completely.
- Combine wet and dry ingredients, whisking until smooth.
- Spoon two tablespoons of batter into each liner. Add peanut butter cup. Cover with 2 tablespoons batter until candy is covered.
- Bake 17-19 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing to cool on a wire rack.
For the Frosting
- In the bowl of electric stand mixer, beat 1 cup (2 sticks) butter until smooth.
- Beat in 1 teaspoon vanilla extract and marshmallow creme.
- Gradually beat in powdered sugar, scraping sides of bowl as needed.
- Add 2 tablespoons cream; beat to combine.
- On high speed, beat frosting until it is light and fluffy (about 5 minutes).