Bonus Post: Peanut Butter S’Mores Cupcakes

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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!

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Click Here To Print This Recipe.

Ingredients:

  • 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

Instructions:

  • 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).

This recipe is constructed with Java Cupcake’s Double Chocolate Layer Cake and Joy of Baking’s Marshmallow Cupcakes.

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10 responses

  1. What a celebration E is having with these custom-made treats. The cupcakes are so creative and look especially delicious. I’m sure she won’t forget her 30th birthday!

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