Hey there again! Sorry I’ve been offline for a while, but I hope everyone here in the US had a fabulous Independence Day! I love the summertime, despite the Texas heat, and was really wanting to come up with a fun summer dessert. My sister-in-law, who may be my biggest baking fan and reads all my blog post, is the one who requested an extra chocolatey S’mores cupcake for her birthday… and these couldn’t have been more on point! You will love these rich, moist dark chocolate cupcakes with hints of graham cracker and Nutella and a perfectly toasted marshmallow to top it off! It’s pure yumminess and I hope you enjoy!
And if you’re as addicted to S’mores as I am, try my Peanut Butter S’mores Cupcakes and my Decadent S’mores Cake!
Dark Chocolate Graham Cracker Cupcakes
From Sky High: Irresistible Triple-Layer Cakes
Makes 18 cupcakes
- 1 1/2 cups all-purpose flour
- 1 ¾ cups + 3 Tablespoons cups white sugar
- 1/2 cup + 1 Tablespoon special dark cocoa powder
- 1 1/2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup canola oil
- ¾ cup sour cream
- 1 1/8 cups warm coffee
- 1 1/2 Tablespoons distilled white vinegar
- ¾ teaspoon vanilla extract
- 2 eggs
- 1 ½ cups crushed graham crackers
- 2 Tablespoons white sugar
- 5 Tablespoons salted butter
- Nutella for filling
- Preheat the oven to 350 degrees. Line your cupcake pan with liners.
- Sift the 1 1/2c flour, 1 3/4c+3T sugar, 1/2c+1T cocoa powder, 1 1/2t baking soda, and 3/4t salt into a large bowl. Stir to combine them well.
- Add the 3/4c oil and 3/4c sour cream and whisk to blend. Mix in the 1 1/8c coffee a ½ cup at a time. Blend in the 1 1/2T vinegar and 3/4t vanilla. Whisk in the 2 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.
- Crush 1 1/2c graham crackers and mix with 2T white sugar and 5T melted butter in mixing bowl.
- Using the graham cracker mixture, create a “crust” layer at the bottom of each cupcake liner (about 1 1/2T per liner). Place a few chocolate chips on top of the graham cracker crust.
- Fill the cupcake liners 2/3 full with chocolate batter.
- Bake for 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Allow time for cupcakes to cool before either preparing or freezing for later.
- Core the center of the cupcake and fill with Nutella.
Dark Chocolate Nutella Buttercream
From Baker By Nature
- ½ cup unsalted butter
- 3 cups powdered sugar
- 3/4 cup special dark cocoa powder
- 2 Tablespoons sour cream
- 3 Tablespoons whole milk or half and half
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons Nutella
For the topping:
- 1/4 cup Graham cracker crumbs
- 12 Marshmallows
- Sift together the 3c powdered sugar and 3/4c cocoa powder, whisking well to ensure it’s bump and lump free!
- Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the 1/2c butter on medium-high speed until creamy; about 2 minutes.
- Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the 2T sour cream and 3T milk, then add the 2T Nutella, 1t vanilla and 1/4t salt.
- Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high-speed.
- Place the marshmallows on a large baking sheet; set aside. Position one of your oven racks right below the broiler; preheat your oven to broil. Once the oven reaches the broiler setting, place marshmallows in the oven to toast.
- Warning: The marshmallows toast almost immediately – so stay right near the oven! Once browned, quickly remove the pan from the oven and let cool for a minute or two. Using a spatula remove the marshmallows from the pan and place one on top of each frosted cupcakes. Serve at once for the best results!
- Frost cooled cupcakes using a piping bag or knife. Top freshly frosted cupcakes (you want the frosting to still be sticky) with graham cracker crumbs, then press a toasted marshmallow on top.
- Cupcakes will keep, in the fridge, in an airtight container, for up to 4 days.
Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.
Here’s another delicious summer treat to enjoy this summer! It’s a perfect mix of delicious key lime and sweet blueberries! The cupcake is light and fluffy and the frosting is just divine, and I’m so happy to share it. Let me know what you think of this fabulous cupcake!
… And don’t forget to try my other fruity summer flavors:
Lemon Cupcakes with Blackberry Buttercream
Orange Creamsicle Cupcakes
Key Lime Cupcakes
From Will Cook for Smiles
Makes enough for 12 cupcakes
- 2 cups of flour
- ½ teaspoon baking soda
- a pinch of salt
- 1 teaspoon baking powder
- 4 egg whites, room temperature
- 1 cup of white granulated sugar
- ½ cup of vegetable oil
- 1 teaspoon vanilla extract
- 1 cup of buttermilk
- Zest of 4 key limes
- Preheat the oven to 350 and line a muffin pan with cupcake liners.
- Sift 2c flour, 1/2t baking soda, a pinch of salt and 1t baking powder together and set aside.
- Make sure your other ingredients are ready.
- In a bowl of an electric mixer (use paddle attachment), beat 4 egg whites for a few seconds and slowly start pouring in 1c sugar. Beat for 3-4 minutes, until white and fluffy.
- Start pouring in 1/2c oil, slowly, as the eggs are still beating on medium-high.
- Add 1t vanilla and lower the speed to low.
- Alternating, add flour mixture and 1c buttermilk in two parts. Mix until just combined.
- Add 4 key lime’s zest. Make sure to scrape sides and bottom of the bowl and mix until all incorporated.
- Divide batter among the cupcake cups, filling them about ⅔
- Bake for 16-18 minutes.
- Cool completely before frosting!
- 1 ¼ cups fresh blueberries
- ½ cup sugar
- 1 teaspoon lemon juice
- Add 1 1/4c blueberries into a small sauce pot, heating over medium heat.
- Add 1t lemon juice and 1/2c sugar. Stir well.
- Cover (leaving a crack for the steam to escape) and cook for about 15 minutes, stirring often. (Watch it closely, it may over-run.)
- Strain off some juice (about 3 Tbsp) for topping the cupcakes and set aside the remaining blueberry sauce. This sauce is extremely thick and sticky, the original recipe recommended you puree the sauce but it didn’t work for me so I used it as is!
- 8 oz cream cheese, room temperature
- ½ cup of butter, room temperature
- 2 Tablespoons blueberry sauce
- 1½ cup powdered sugar
- Beat 1/2c butter and 8oz cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
- Lower the speed to low and beat in 1 1/2c powdered sugar and 2T blueberry sauce.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
- Frost the cupcakes and drizzle blueberry sauce that you’ve set aside on each cupcake.
Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.
We all have those treats we had as a kid that just hold such a good memory, for me that was Dreamsicles. The perfect orange popsicle with vanilla ice cream in the center that signified it was summer time. I think orange and vanilla remain my one of my favorite flavor combos (which says a lot because I like chocolate more than almost anything)! So, if you are a fan like me, try these cupcakes as the perfect way to kick off your summertime.
If you love this recipe, try my amazing Lemon Cupcakes with Blackberry Buttercream!
Happy Mother’s Day to all the wonderful moms out there! It finally feels like Spring in Texas (which won’t last long!), so I wanted to celebrate with some delicious fruit-inspired cupcakes. These Lemon Cupcakes with Blackberry Buttercream make the perfect Spring or Summer dessert – they are light, fluffy, tangy and sweet! I’m going to post a few more fruity cupcakes over the next few weeks, so look for more in the weeks to come!
Well, I did it again. I thought about trying another chocolate cake recipe and I just couldn’t bring myself to do it! I made this one for my sister’s birthday and she is a big fan of my decadent, rich chocolate cake… so it just had to be done! This time I paired it with an amazing Nutella Buttercream… and OH.MY.GOODNESS is it amazing! It’s rich, it’s chocolatey and you won’t regret a single bite! J So forgive me one last time for sharing my go-to chocolate cake recipe, but seriously you have to try it!!
Whenever I’m having a bad day or just need a little comfort food, nothing is more perfect than a delicious warm cookie! These cookies are ooey gooey greatness with the combination of dark chocolate, caramel and sea salt! Really, you just can’t go wrong. They are soft, buttery and just amazingly delicious. My husband rated them a 10, though he may be a bit biased.🙂
I am always looking for amazing staple recipes like this buttercream frosting. It’s really wonderful! It’s a perfect soft to medium buttercream, great for cakes and cupcakes! I also wanted to make my first ombré cake for my nephew’s birthday and was really nervous about getting it just right! So, I wanted to share the technique I used to get the ombré effect you see in my picture. Enjoy!
I think I am totally addicted to my chocolate cupcake recipe… you made be tired of seeing it’s various iterations by now, but I’m just never going to get tired of making it! Every time I consider trying a different recipe I talk myself out of it. So, if you haven’t tried my chocolate or dark chocolate cake recipe below… you must try it before you judge! Trust me, it’s the BEST chocolate cake you will ever eat!!
All that to say, I was feeling inspired to try another rendition of this cupcake with a fun and fresh frosting. I personally love to pair chocolate and raspberries and this recipe definitely does the trick. If you like this one, make sure you try my Chocolate Raspberry Cake with the amazing Chocolate Raspberry Ganache!
Hi friends, I hope you had a wonderful Easter! I couldn’t find time to post last week, so I thought I’d make up for it with this spectacular cupcake! This frosting definitely makes the top of my list, it’s incredible! I made these cupcakes for my nephew’s 3rd birthday and they were very well received! Of course, I had to make them Ninja Turtle-rrific! This Vanilla Cupcake is so incredibly moist and rich and, as I mentioned, the Cake Batter Frosting is TO DIE FOR!
If you like this frosting, try it with my Best Funfetti Cupcake Recipe!
I made this cake for a friend’s daughter’s first birthday. It was so adorable and delicious, I just had to share! This makes a great smash cake or mini cake (6”). It makes enough for 3 tall layers, I only used two in my cake to avoid sending a 1 year old into a sugar coma!🙂 You could also probably make a bigger two layer cake with the same recipe. It’s a moist, smooth white cake with a light, tasty frosting with just enough strawberry to make it taste wonderful! Let me know what you think of this recipe!