I love making cupcakes. There are so many types that can be created.  The sky is not the limit. I know my kids love smores, so I ran that idea through them about a smores cupcake. I know there are different types of smores cupcakes out there but I wanted mine to stand out. The bottom part of the cupcake is a graham crackers crust, then comes the chocolate cupcake, fillied with chocolate fudge and topped with marshmallow fluff. It came out perfectly and tasted even better. I made the chocolate cake from scratch but I used store bought fudge. Feel free to also use store bought cake if you don’t have time on your hands. 

I’m excited to partner up with OXO on this post to help raise money for Cookies for Kids’ Cancer.  OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to $100,000 commitment*). What a great way to spread the word on such an amazing cause doing what I love to do most. 

Ingredients: 

1 1/2 cups all purpose flour

1/4 cup unsweetened dark cocoa powder

1 cup granulated sugar

1 teaspoon baking soda 

3/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup vegetable oil 

1/2 cup milk 

3/4 cup warm water 

2 large eggs, room temp and lightly beaten 

1/3 cup unsalted butter, room temp 

3/4 teaspoons vanilla extract 

1 1/2 cups crushed graham crackers 

1 cup fudge, more if desired for filling

2 cups marshmallow fluff 

Hershey bars, garnish topping 

Preparation: 

Preheat oven to 350 degrees. 

Grease 12 cupcake tins or line with cupcake liners. Pour about 1 or 1 1/2 teaspoons per tin with crushed graham crackers. Set aside.

Sift all of the dry ingredients into a large bowl.  Stir in warm water, milk, butter, eggs, oil and vanilla. Stir until smooth consistency. Fill each tin about halfway. 

Bake for 15 to 18 minutes until toothpick comes out clean and dry. Let cool for about 10-15 minutes. Using my oxo Baker’s Silicone Decorating Bottle Kit I filled it with fudge. Inserting fudge into the middle of each cupcake. 

Next using my oxo cupcake Icing knife I spread the fluff on top. Using my little torch gun I roasted the marshmallow fluff until golden brown. Topped with a Hershey’s piece of chocolate.  Enjoy! 

 Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

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Oxo products used were: 

Non-Stick Pro 12 Cup Muffin Pan: http://us.oxo.com/bfmNQ

–        Cupcake Icing Knife: http://us.oxo.com/bfmP3

–        4 Piece Baker’s Silicone Decorating Bottle Kit: http://us.oxo.com/bfmPh

Note: I have not been compensated by OXO for this post.