Monday Morning Mmmm: S’mores Cupcakes

On Friday we had a playdate scheduled. My friend e-mailed with specifics and said, “If you want to try a new recipe on us – you know, for your blog – you sure can!”

Well, what was I supposed to do after she said THAT?!

I’d been planning to make s’mores cupcakes that I saw on Hoosier Homemade anyway, and this was the perfect excuse. I mean, reason. Little did I know how many (MANY!) steps were involved in this brilliant idea – and little did I realize how many (Ohhhh, so many!) dishes I would have to hand wash afterward.

The things I do for my friends. And s’mores cupcakes.

Before I forget, I have to tell you the funniest thing about making these cupcakes. As usual, Annalyn was my little helper, and at one point, we were having some trouble. Even more melodramatic than usual these days, Annalyn started shouting, “Oh no! Help! Who will help us?” (We’re kind of on a superhero kick, if you weren’t picking up on that.)

Since I’d noticed that Hoosier Homemade had adapted the recipe from Bakerella, I said, “Maybe Bakerella will help us!” So, of course, Annalyn proceeded to shout, “Help, Bakerella! Help us fix our cupcakes!”

As my friend Ruthanne says, ::snort::

Anyway, back to the cupcakes . . .

S’mores Cupcakes


Cupcake Ingredients
1 ½ cups flour
1 ½ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup cocoa
¾ cup graham cracker crumbs
1 cup milk, divided
2 eggs
2 teaspoons vanilla, divided
½ cup oil, divided
12 large marshmallows, cut in half

Crust Ingredients
½ cup brown sugar
½ cup graham cracker crumbs
¼ cup butter, melted

Frosting Ingredients
1 jar marshmallow fluff
1-8 oz. block of cream cheese, softened
1 ½ sticks butter, softened
1 cup powdered sugar
splash of vanilla

Preheat the oven to 350 degrees. In a large measuring cup (or bowl, if you must), combine flour, sugar, baking powder and baking soda. Divide the mixture evenly into two separate bowls.

Now, here’s where it gets tricky.

Add graham cracker crumbs to one bowl and cocoa to the other one. Then add to each bowl ½ cup milk, ¼ cup oil, 1 egg and 1 teaspoon vanilla. Mix each bowl of batter well.

Next, mix up the graham cracker crust. Put paper liners in two muffin tins (you’ll make 24 cupcakes). And get ready for a multi-step process of making deliciousness.

Put a tablespoon of the graham cracker batter into each cupcake liner. Sprinkle with graham cracker crust, and top with a marshmallow half. Spoon chocolate batter to cover up the marshmallow (but pace yourself or you might run out of batter on Cupcake #22, causing your three-year-old daughter to shout for help from Bakerella). Sprinkle with graham cracker crust again.

Bake for 15 minutes.

While the cupcakes are baking, mix together the frosting ingredients. The original recipe didn’t include the powdered sugar, but when I tasted the frosting it had an overpowering cream cheese flavor that I didn’t like. I wonder if I should have used the large jar of marshmallow fluff instead of the small one. (If you try it, let me know how it works!)

We all agreed: These cupcakes were delicious! Now, if I use my friend Josh’s five-point critiquing system (see: s’mores bar showdown), I have to admit that they don’t really taste like s’mores. But ooooh, they’re still good!

Oh, one more thing. Don’t be alarmed when you pull them out of the oven. The large marshmallow will melt during baking and the center of the cupcake will sink. Don’t panic! Just fill it up with frosting!

Have you made anything delicious or complicated (or both) lately?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.

S’mores and summer are like peas and carrots.


In case you haven’t noticed, I’ve been on a real kick with S’mores-flavored desserts lately. (And if you haven’t noticed, well, you must be new. So welcome!)

That’s why, when Hershey (via The Motherhood) contacted me about a S’mores campaign they’re working on, it made sense to work with them.

I’m about halfway through my s’mores cooking kick. So far, I’ve made:

By the way, you know your food obsession has gotten out of hand when friends start e-mailing you with recipes. Or, perhaps that’s how it should be after all. (I’m just kidding, Nikki! I can’t wait to make those S’mores cake pops!)

This summer, the Hershey Company is encouraging families to create their own S’mores memories with the Say S’mores campaign. Starting June 15, families are invited to capture and share their favorite S’mores moments on the Hershey’s brand Facebook page at for a chance to win S’mores-themed prizes.

The grand prize is a Canon Rebel Camera, slate marble outdoor firebowl, $250 SnapFish gift card, roasting skewers set and all of the ingredients needed to make S’mores, including Hershey’s Milk Chocolate bars. Families who visit the Hershey’s brand Facebook page on or after June 15 can download the Say S’mores application to participate in monthly photo contests and receive a $1 coupon good toward the purchase of any two Hershey’s Milk Chocolate bar 6-packs.

Hello?! Is that an awesome prize pack or WHAT? In a couple months, I’ll be writing about Hershey and S’mores again – and it will be on a surprise topic. As in, I don’t know what the topic is yet! What I DO KNOW is that I’ll keep trying out new S’mores-related recipes and sharing them with you, all summer long. Because, with apologies to Forrest, summer and S’mores go together like peas and carrots!

Except, yeah, WAY tastier.

Disclosure: This post is part of my participation in the Hershey’s “Say S’mores” promotion. All opinions expressed are mine.

Monday Morning Mmmm: S’mores Cookies

I wasn’t sure about this latest installment in my Year o’ S’mores, but when my friend Amy opened up her care package (I love trying out these new recipes, but I cannot handle having the goodies in my house!), she declared her undying love for me.

So maybe they’re okay after all.

I can’t remember where I found new blogs to read and recipes to try before my days of Twitter, Stumble Upon and food carnivals – and coincidentally, I can’t remember which of those three places took me to My Baking Addiction and her giant s’mores cookies. But regardless of how I found it, I’m glad I did.

Go ahead. Click over and look at her giant cookies. She made them in a muffin top tin! They’re perfectly round! I love them!

I don’t own a muffin top tin, although I’d like to. So I scooped dough with an ice cream scoop onto cookie sheets and smashed them down a bit. It worked just fine, although nobody’s going to mistake my uniquely shaped cookies for ones baked in a muffin tin.

2 sticks butter, softened
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla
4 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 cups chocolate chips
3 regular size Hershey’s chocolate bars
3 graham crackers
Mini marshmallows

Preheat oven to 350 degrees. Mix butter, sugar, eggs and vanilla with mixer until fluffy. (Mine was never “fluffy,” but that’s what recipes usually say. Fluffy.) In a separate bowl, mix flour, salt and baking soda. Mix well, then add to wet ingredients. Fold in chocolate chips.

Scoop dough onto cooking sheet or into extra large muffin tin. Press graham cracker pieces, marshmallows and chocolate squares on top of cookie dough. Bake for 11-13 minutes (or until edges begin turning brown). Serve while warm and just try to stop the smiles!

If I try this recipe again, I think I’ll add graham cracker crumbs to the dough and use marshmallow fluff and the chocolate bars for the toppings. Have you ever made – or eaten – s’mores cookies?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday.

Monday Morning Mmmm: S’mores Bar Showdown

I love Cherry Coke, but I don’t like actual cherries. I also can’t stand cherry-flavored candy. Give me a cherry Starburst, and I will gag. True story. Knowing this, it should come as no surprise that even though I don’t necessarily love sticky, messy, outdoors-required s’mores, I DO love anything s’mores-flavored!

Clearly, I’m not alone, because s’mores-themed recipes abound online. Yes, abound. And that’s lucky for us, because I am planning on trying several recipes out over the next few months. First up? S’mores bars.

I actually found three different recipes, but thanks to procrastination time and a less-than-thorough trip to the grocery store, I only made two. One is a cereal-type bar, and the other is a cookie-type bar. And both were delicious!

Golden Grahams S’mores Bars

I’d actually made this before, quite a while ago. I think that back then, I got the recipe off the back of the cereal box. This time, I got it from The Sweets Life.

3/4 cup light corn syrup
3 tbsp butter
2 cups chocolate chips
5 cups mini marshmallows
1 tsp vanilla
16 oz. box Golden Grahams cereal

Melt the butter and add corn syrup and chocolate chips. Once the mixture is completely melted and mixed up (yes, I’m using technical terms again), remove from heat and pour over cereal. Mix until cereal is covered, then add in marshmallows. (I made the mistake of not reading the directions and melting half the marshmallows and then adding more later. It wasn’t the end of the world, but for the record, the original recipe calls for just three cups of marshmallows.) Press cereal mixture into a greased 9×13 pan and let it sit for a while.

Cookie Dough S’mores Bars

This second recipe came from The Hungry Mouse, and I think I found it through a recipe carnival. She had me at hello – or, to be precise, “Psssst, hey, you! You need to make these. Like, now . . . Stop what you’re doing, put on your fat pants, and get yourself into the kitchen.”

How could I NOT make these bars?

16 tbsp. butter, softened
1/2 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cup graham cracker crumbs
2 tsp baking powder
1/2 tsp. salt
4 large (4.4 oz.) chocolate bars
3 cups marshmallow fluff (about 16 oz.)

Preheat the oven to 350 degrees. Cream together butter, sugars and eggs. Add vanilla. In a separate bowl, mix flour, cracker crumbs, baking powder and salt. Mix the two together. Once you get the dough mixed, divide in two pieces. Roll out the first piece and press into a greased 9×13 pan. Place the chocolate bars on top of the dough, then spread on the marshmallow fluff.

Next comes the hard, pain-in-neck step. Roll out the second half of dough and slowly, carefully place it on top of the fluff. The dough is going to be a bit crumbly, so it will likely fall apart. You’ll have to smush your pieces of dough together to make one top piece. (You should check out The Hungry Mouse’s step-by-step process for this. And if you come up with a better method than my use-two-big-spatulas and hold-my-breath trick, please, tell me!) Bake for 30 minutes.


Now for the showdown part. I invited my friends Josh and Brittany over last week to be my taste testers. And, completely unsurprisingly, Josh created a five-point, six-category evaluation system for us. In categories ranging from General Taste and S’mores Authenticity to Portability and Durability, we assigned numbers to the deliciousness that was our dessert.

Our conclusion? They were both, in their own ways, great! Mark and Brittany liked the cereal bar better, while Josh and I liked the cookie bar best. We all agreed that they were both crazy rich and eating both was too much for one meal! The cereal bar was more portable and durable (which sounds a little gross, but would be awfully handy in a potluck situation), but the cookie bar tasted more like an actual s’more.

While we may not have had a clear winner, I’m happy to say that I can recommend either recipe wholeheartedly. Just eat a light dinner beforehand!

Image by ninahale. This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday, Foodie Friday, Friday Firsts and Food on Fridays.

Things I Love Thursday: S’mores


I love s’mores. Well, to be honest, I love things that are s’mores-flavored. And I do enjoy mixing Golden Grahams (or Teddy Grahams) with chocolate chips and mini marshmallows. Actual s’mores are just really messy. And I’m not a big fan of messy foods. But s’mores-flavored (non-messy) foods? My favorite.

In past posts, I’ve written about s’mores brownies (amazing!) and crispy s’mores bars. This summer, though, I’m kicking it up a notch. (Or should I say I’m kicking it up s’more . . .? No? Okay. Fine. Whatever.)

Last night, I had a s’mores bar showdown that I’ll post about next week. And over the coming months, you can expect s’mores-flavored cupcakes, cookies and more. Yum!

Do you like s’mores? Or other messy food? And how do you feel about my upcoming s’mores bar showdown?

This post will be linked to Things I Love Thursday at Diaper Diaries.