Campfire S’mores Cupcakes

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Butter or margarine
  • 1 jar Marshmallow creme

• Baking & Spices

  • 2/3 cup Baking cocoa, unsweetened
  • 1/4 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 2 cups Gold medal all-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1/8 tsp Lemon-yellow gel food color
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 3/4 cup Shortening
  • 1 tsp Vanilla

• Snacks

  • 60 Pretzel sticks

• Desserts

  • 20 Individually wrapped red cinnamon hard candy, disks
  • 20 Individually wrapped yellow butterscotch hard candy, disks
  • 48 Marshmallows, miniature

• Liquids

  • 1 cup Water, HOT

• Other

  • 24 toothpicks

Found on bettycrocker.com

Description

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
• 2 eggs
• 1 teaspoon vanilla
• 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

Directions

• 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2 In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• 3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• 6 Meanwhile, line 15x10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
• 7 Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
• 8 On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
• 9 Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

Nutrition