Runner up $25
CPT Brenda D. Bustillos
Fort Leonard Wood, MO

CAMPFIRE SMORES CUPCAKES

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup sifted cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, cracked into a small cup or saucer
• 1 stick unsalted butter, softened
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 3/4 cup crushed graham crackers

Smores Filling:

• 4 ounces cream cheese
• ½ cup marshmallow crème
• ¼ cup sugar
• 16 miniature milk chocolate (Hershey’s) bars

Marshmallow Icing:

• 1 jar (7 oz) marshmallow crème
• ½ cup butter, softened
• 2 c. powdered sugar
• 1 to 2 teaspoons milk

Instructions:

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells.

In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Sprinkle a teaspoon or two of crushed graham crackers in the bottom of each muffin cup. Divide the batter evenly among the paper muffin-tin liners.

In a small bowl, beat the cream cheese with the sugar. Fold in the marshmallow cream. Drop the cream cheese mixture into the center of the cupcakes and top with a miniature chocolate bar. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.

To make the icing: In a large bowl, beat marshmallow crème, butter and powdered sugar on low speed until blended. Beat in enough milk, ½ teaspoon at a time, to make frosting spreadable. Spread or pipe icing on top of cooled cupcakes and decorate as desired (e.g. with crumbled graham crackers, chocolate shavings/sprinkles, lightly scorched miniature marshmallows on pretzel sticks, etc.). Enjoy!

Yield: 16 cupcakes