The gals over at Confessions of a Cookbook Queen and Cookies & Cups are having a fantastic Creative Recipe Contest . The prizes? Either a Kitchen Aid stand mixer, blender or hand mixer in Crystal Blue! I saw it and got Kitchen Aid envy. Now, I have all three of these appliances, (whines) they’re just not blue. Let alone Crystal Blue. They’re boring white and almond (kicks ground). I inherited my stand mixer from my father-in-law who bought every accessory known to man and NEVER used it. If you need to make sausage, pasta and juice some fruit all in the same day, come on over! I have an ‘app’ for that! Other than my husband, it’s the best thing he ever gave me. <– See? I put you FIRST, honey.
Besides, THIS is the Kitchen Aid I really, really, want.
But, as usual, I digress! The point of the contest is to take one of their recipes and re-invent it in a new way. I chose Strawberry S’mores from Cookies & Cups.
If you can’t tell from the picture, it’s a strawberry & toasted marshmallow on a stick dipped in chocolate and graham cracker crumbs. The primary flavor is fresh, juicy strawberry. One day while waiting for a conference call to start, I sketched out my idea for this in cupcake form:
The chocolate cupcake recipe I used is The Ultimate Chocolate Cupcake from Cupcake Project. Before you start baking these, I want you to head over there and read all about recipe and it’s creation. Not only is it the best chocolate cupcake I’ve ever tasted/made, the recipe was designed so you can customize it to your preference of chocolate flavor. It’s absolute genius! It’s also my new go-to recipe for chocolate cupcakes.
Strawberry S’mores Cupcakes (makes 18)
- 8 whole graham crackers, crushed (I used a Ziploc and my rolling-pin)
- 4 Tbl melted unsalted butter
- 4 Tbl sugar
Combine the melted butter, sugar & crushed graham crackers. Press one teaspoon of mixture into the bottom of each cupcake liner.
- 1/4 cup unsalted butter, room temperature
- 1 cup sugar
- 2 oz 72% cacao dark chocolate, melted and cooled
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup + 1 Tbl (4.5 liquid oz) canola oil
- 2 tsp vanilla extract
- 1/3 cup full fat sour cream
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup natural, high fat cocoa powder
- 1/2 cup room temp water
- 3/4 – 1 cup fresh strawberry puree
Preheat oven to 350 F degrees. Cream the butter and the sugar until the mixture resembles wet sand. Add in your cooled, melted chocolate, mix. Add in eggs and egg yolks one at a time, mixing after each to combine. Next add in the canola oil, vanilla extract and sour cream. Scrape down sides of bowl, as needed. Sift together flour, salt, baking soda & cocoa powder. Add in one-third of the flour mixture, mix. Then one half of the water, mix. Repeat this process so you end with the last third of the flour mixture.
Scoop batter into liners on top of graham cracker crust filling 2/3 full. Add one tablespoon fresh strawberry puree to the top of each cupcake before baking. Bake 18 – 20 minutes or until toothpick inserted into the middle comes out clean. Cool cupcakes in pans for 5 minutes and then cool completely on a wire rack.
Strawberry Cream Cheese Marshmallow Frosting
- 8 oz Strawberry Cream Cheese
- 2 – 7.5 oz jars of marshmallow fluff
Whip the cream cheese and marshmallow fluff together until combined. Frost cooled cupcakes. Garnish with additional melted chocolate and crushed graham crackers.
Just a note: I use this ‘frosting’ as dip on fruit trays I take to parties. People go crazy over it. It works with any fruit flavored cream cheese.
The final verdict on these? DELICIOUS! Lots of strawberry and rich chocolate flavors. Two slight problems, however. One, the crust isn’t very s’more-y. It’s more like a cheesecake crust. There’s nothing wrong with that, cheesecake crust is awesome! It’s just not the flavor I was going for. Also, not much marshmallow flavor. If I were to make this again I would add another tub of marshmallow fluff to the frosting and run a torch over it to toast it. OR maybe just garnish it with mini-toasted marshmallows? Also, for you really detailed oriented folk, you’ll notice the diagram had chocolate ganache between the cupcake and frosting. I forgot that part, but I didn’t miss it. Feel free to try those improvements and enter the recipe in the contest. It runs 07/29 – 08/02. Someone should get a Crystal Blue Kitchen Aid something for this creation.
Until next time, stick a cupcake in your cakehole!