S’mores Cupcakes, but better, graham cupcake with cocoa, marshmallow, & cookie butter frosting! Yum!

I have to be honest... I don’t actually like s’mores. If you take the chocolate out? maybe... if you add cookie butter? well then that is a different story!

The s’mores most people grew up with are graham crackers, with a piece of chocolate and then a molten marshmallow squished between at the perfect moment so that the chocolate melts and everything comes oozing out of the sides... sooooo messy! There are so many recipes online for s’mores this or that, graham crackers made with whole wheat flour, cakes made with graham cracker crumbs... no thank you! I want real graham taste and that so happens to exist in a product called graham flour! I buy mine online, this is the graham flour I use. It’s a whole grain and although similar to whole wheat flour, if you can make graham crackers or cake using it, do it! Totally worth it 😋

As for the frosting, well for a s’mores cupcake you can’t traditionally take out the chocolate, so I added some cocoa powder to the marshmallow buttercream, so there is a mild chocolate flavor, but the secret ingredient that bumps up and rounds out the graham taste is cookie butter (aka Biscoff spread or speculoos spread). If you haven't tried cookie butter, YOU MUST!!! Trust me on this, you will love it, it’s like a spread made of graham crackers but just extra tasty... try it! I can eat it straight with a spoon. You will thank me (and probably hate me at the same time), you‘re welcome 😊...oh and one more thing, the frosting uses clear vanilla which gives it that bakery vanilla taste, try it! You will love it!

Ingredients for cupcakes:

1 cup AP Flour

1 cup Graham Flour

2 1/2 teaspoons baking powder

1/2 cup unsalted butter, softened

3/4 cup white sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup sour cream or plain yogurt

Ingredients for frosting:

1 7-7.5 ounce marshmallow fluff

1 cup butter, room temperature

1/2 teaspoon clear vanilla or regular vanilla extract if you don’t have it

1-2 tablespoons of milk

2 1/4-3 cups powdered sugar

3-5 tablespoons of cocoa powder (if you have very dark cocoa go with a lesser amount)

3/4 cup cookie butter

1/2 teaspoon salt

1/2 cup marshmallow bits (the little hard kind for hot chocolate in the baking isle) or these tiny marshmallows

Directions for cupcakes:

1. Preheat oven to 350 and grease a twelve cup muffin/cupcake pan or line with paper liners

2. In a large bowl mix the butter with the sugar until light and fluffy

3. Add the eggs and vanilla to the sugar, butter mixture and blend well. 4. In a measuring cup whisk together the milk and sour cream and set aside

5. In a medium bowl mix the two flours with the baking powder and salt

6. Starting with the flour mixture, add 1/2 to the sugar and eggs and then alternate with the milk/sour cream mix until both have been fully added. Mix well but don’t over mix.

7. Divide the batter equally between the 12 muffin cups and bake for about 25 minutes. 8. Let cool completely before frosting

Directions for the frosting:

1. In a large bowl cream the butter and the cocoa powder together to make a paste

2. Once the butter and cocoa are well mixed add the marshmallow fluff, vanilla and cookie butter and salt

3. Slowly mix in the powdered sugar until well mixed and add milk as needed to make a thick frosting 4. With an offset spatula or a piping bag frost the cooled cupcakes

5. Sprinkle with marshmallow bits or these tiny marshmallows. The marshmallow bits will soften to a regular marshmallow texture once on the frosting.

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