This is a very belated post but I finally got around to it because it's one of the best cupcakes I've ever made and I had to share! A few weekends before Christmas, I went down to DC to visit my best friend Ginny. She and her four roommates were having a festive dinner party for one of her roommate's birthdays. I agreed to bake for the birthday girl, Nina, since we were spending most of Saturday getting ready for the party. You might find it weird that I baked while I was away for the weekend but since Ginny has promoted Boston Frostin' to all her roommates and friends, it was the perfect opportunity to prove that Boston Frostin' makes the best cupcakes and gain some loyal fans.

Nina loves s'mores so she requested a s'more cupcake. I've made one s'more cupcake before that was a chocolate graham cracker cupcake with marshmallow frosting that I brûléed. I wasn't sure what the baking supply situation was at Ginny's but was pretty sure that there wouldn't be a brûlée torch lying around, so I decided to try a new recipe. I'm so glad I did!

By the way, Ginny and her roommates did end up having lots of supplies for me. There was even a Kitchenaid that we literally had to dust off but I'm not judging - having a Kitchenaid is one of the first steps towards true adulthood and I am impressed. I had a great little baking station there!

The recipe I went with had a chocolate cupcake base, a marshmallow filling, chocolate frosting covered in graham cracker crumbs and a broiled marshmallow on top. Whoa.

S'more Cupcakes with Marshmallow Filling

Original recipe from one of my go-tos, Sally's Baking Addiction

MAKES 14 CUPCAKES

Ingredients:

CUPCAKES

½ cup unsweetened cocoa powder
¾ cup all purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup light brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
½ cup buttermilk

MARSHMALLOW FILLING

¼ cup unsalted butter, softened to room temperature
2/3 cup marshmallow fluff
½ teaspoon vanilla extract
2 Tablespoons heavy cream
1 cup confectioners' sugar
¼ teaspoon salt

MILK CHOCOLATE FROSTING

1¾ cups confectioners' sugar
¼ cup unsweetened cocoa powder
½ cup unsalted butter, softened to room temperature
2 Tablespoons heavy cream
1 teaspoon vanilla extract
salt, to taste

TOPPING

12 large marshmallows
4 graham crackers, crushed

DIRECTIONS:

Preheat the oven to 350 degrees F and line cupcake tins (enough for 14 cupcakes).

In a large bowl, mix the eggs, sugar, brown sugar, oil and vanilla. Add the dry ingredients (cocoa powder, flour, baking soda, baking powder and salt) alternating with the buttermilk.

Fill the cupcake liners about halfway with batter and bake for 18-20 minutes.

While the cupcakes cool, prepare the marshmallow filling. Beat the butter and fluff together, then add the confectioners sugar, heavy cream, vanilla and salt.

Once the cupcakes have cooled, cut a cone out of each one using a serrated knife.

Put a blob of marshmallow filling in each cupcake.

Then, stick the toppers back on.

Next, make the chocolate frosting. Mix the butter, vanilla and heavy cream, then slowly add the cocoa, confectioners sugar and a pinch of salt.

Pipe the frosting on top of the cupcake. Since you don't end up seeing much of the frosting, I just used a pastry bag (yes I packed one) with no tip and piped some on in a small swirl.

Place the graham crackers in a large Ziploc bag and use a hammer or rolling pin to make crumbs. Put the crumbs in a bowl and roll the frosting into the crumbs to completely coat it.

Turn your oven on in broil mode. Place the marshmallows on a cookie sheet and broil them with the door slightly cracked. Keep an eye on them - they cook very quickly!

As soon as you remove the marshmallows, press them down with a spatula to flatten them.

Scoop the marshmallows off the cookie sheet with a spatula and place one on each cupcake. This part can get a sticky, but it's fine if they look a little messy/drippy!

It's best to eat these right away, but I didn't want to worry about doing the broiling during the dinner party, so I served them a few hours after preparing them and they were still incredible. We even ate some leftovers the next day and even though the marshmallow had hardened a little bit, they tasted great.

Cross-section: