Cooking

S’Mores Cupcakes

~ lindy

 

S’Mores Cupcakes

Toppings:

*Hershey Bar, cut into shards or segments

*Shards of Graham Crackers, as desired

*
Makes 25 to 30 cupcakes

Cupcake Liners

Muffin Tins/Cupcake Tins

*

Graham Cracker Crust:

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*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs

*6 to 7 tablespoons Butter, melted

*2 tablespoons Brown Sugar

*2 tablespoon Sugar

*Pinch Sea Salt

*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake Note:  I also used some 7 Caramel Chips in some of the cupcakes

*
Place graham crackers into gallon sized re-sealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.

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Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.

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Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips or caramel chips.

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Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.

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Chocolate Cupcakes

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*1 and 1/2 cups Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 Egg

*2 teaspoons Vanilla Extract

*1 cup Milk

*1 tablespoon Apple Cider Vinegar

*1 cup warm Water

*2 cups All-purpose Flour, sifted

*3/4 cup Hershey’s Special Dark Cocoa Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

*

Wet Ingredients:

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Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.

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Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.

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Dry Ingredients: 

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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. Mix on medium speed for 2 minutes.

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Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.

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Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.

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Remove cupcake liners/papers from cupcakes and scoop on a tablespoon of pre-made marshmallow fluff on top of each cupcake.  Then toast the tops of the marshmallow fluff with cooking torch.  Note:  I tried toasting them in the oven but it melted the marshmallow fluff too much.

Toasted Marshmallow

*

We used pre-made Marshmallow/Cream Fluff and toasted them with cooking torch.  Note:  Using certain brands of pre-made marshmallow cream/fluff have different consistency and are more runny than others. We used western family brand but Puff Marshmallow Cream is a thicker consistency.

Add toppings.

Enjoy!

Lindy

Yellow Cake Mix Cinnamon Rolls

~ lindy

I found so many recipes of these cinnamon rolls on Pinterest like this one so I don’t know who to give credit to, but I like how this recipe is has a moist cake like texture but still has the great taste of cinnamon rolls.

I adapted the recipe by doubling, because I like to take them to neighbors and family. I hope you enjoy this yellow cake mix cinnamon roll recipe!

Yellow Cake Mix Cinnamon Rolls

Large Batch of Cinnamon Rolls, makes 52 semi-mini cinnamon rolls

Round pans 8 to 9 inch I like to bake them in round baking pans then transfer them to aluminum round pans to deliver to neighbors or freeze them double wrapped in the freezer.

*5 cups Warm Water (108*F to 110*F. 45*C.)

*4 and 1/2 teaspoons Active Dry Yeast

*1 tablespoon Sugar

*2 boxes (16.5 ounce each) Yellow Cake Mix, like Duncan Hines Classic Yellow

*1 Tablespoon Vanilla Extract

*2 teaspoons Sea Salt

*1 Tablespoon Vanilla Extract

*10 cups All-purpose Flour

*Butter flavored shortening, for spreading on rolled out dough and to grease round pans

In stand mixer (I used a Professional Kitchen Aid) with dough hook. Add to the mixing bowl the warm water, yeast and 1 tablespoon sugar. Allow the yeast to become bubbly about 5 to 10 minutes.

Add to the yeast mixture the cake mix, vanilla and salt. Mix on medium-speed until combined. Then add flour about a 1/2 cup at a time. Knead on medium speed for 8 minutes. Dough should be semi-sticky. Add 1/4 cup more of flour if needed to remove from bowl. Place on a floured surface, cover with a no-lint tea towel slightly dampened. Allow to rise double in bulk about 1 hour.

Then divide the dough in half and roll out each half separately, roll each dough half into a rectangular shapes, a little thicker than 1/4 inch thick. Spread a thin layer of butter shortening on top of each rectangular and spread each with half the cinnamon filling.

Starting with the longest side roll up dough like a jelly roll/log. Use dental floss to slice each roll or sharp knife. I used 7 (8 to 9 inch) round pans. Grease pans and add rolls to pans. 7 to 8 rolls per pan. Allow the rolls to raise again in round pans for another 20 minutes or until about double is size

Bake rolls in a pre-heated oven 350*F. for 25 to 30 minutes.

Cinnamon Filling

*1 cup Butter, room temperature

*3 cups Brown Sugar

*1 cup granulated sugar

*2 tablespoons Cinnamon or to taste

Cream together in a bowl the butter, brown sugar, sugar and cinnamon

Fluffy Cream Cheese Frosting

*1 (8 ounce) Cream Cheese, softened

*2/3 cup Butter, room temperature

*1 tablespoon Clear Vanilla Extract, but regular would work too

*3 cups Powdered Sugar

*7 ounce container Jet Puff Marshmallow Creme

*literally a pinch of Sea Salt

In a stand mixer on medium speed using the paddle attachment, cream together the cream cheese, butter and vanilla, until smooth. Then add the marshmallow creme and mix just until combined. Spread on slightly warm cinnamon rolls.

Enjoy!

Lindy