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Campfire S’mores Cupcakes
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Prep Time:
2 hours 30 minutes
Total Time:
5 hours 45 minutes
Create nostalgic s'mores-inspired desserts for a touch of summer in every bite.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 20 individually wrapped red cinnamon hard candy disks, unwrapped
  • 20 individually wrapped yellow butterscotch hard candy disks, unwrapped
  • 60 pretzel sticks, broken in half
  • 48 miniature marshmallows
  • 24 toothpicks
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1/8 teaspoon lemon-yellow gel food color
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Combine flour, baking soda, salt, and baking powder in a medium bowl; In a separate small bowl, dissolve cocoa in hot water and set aside.
  • In a large bowl, use an electric mixer on medium speed to beat the shortening for 30 seconds. Slowly add the granulated sugar, about 1/4 cup at a time, beating well after each addition and occasionally scraping the bowl. Beat for an additional 2 minutes. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla. On low speed, gradually add the flour mixture (about one-third at a time) and the cocoa mixture (about half at a time), beating just until blended.
  • Spoon the batter into muffin cups, ensuring each is filled with approximately 3 tablespoons of batter or until two-thirds full.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 5 minutes, then remove from pans and place on cooling racks to cool completely for about 30 minutes.
  • Preheat oven to 350°F. Line a 15x10-inch pan with foil and spray with cooking spray. Place unwrapped cinnamon and butterscotch candies in a freezer bag and crush them finely with a hammer or meat mallet. Pour the crushed candies into the pan and spread them into a thin layer. Bake for 6 to 8 minutes until completely melted. Allow it to cool completely before handling.
  • Spoon marshmallow creme into a large microwave-safe bowl and microwave uncovered on High for 15 to 20 seconds to soften. Add butter and beat with an electric mixer on medium speed until smooth. Mix in powdered sugar until smooth, then tint the frosting with yellow food color. Frost the cupcakes.
  • Arrange 5 pretzel pieces on top of each cupcake to resemble campfire logs. Break cooled sheets of melted candies into pointed shards and insert them into the cupcakes around the pretzels to create flames.
  • Skewer 2 marshmallows onto one end of each toothpick, then insert the other end of the toothpick into each cupcake.

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