“You’re killing me, Smalls!”

I took my daughter’s Girl Scouts troop camping this weekend.

It was rainy. And cold.

We slept in little cabins, which was fine, and we had a bathroom with running water, which was great, but I woke up at 3 a.m. to a loud scream — likely coyotes — and again at 5:15 a.m. by 10-year-old girls who were ready for the day. I went for a run and the deer hopping across the path scared me rather than made me appreciate nature.

I am not a fan of camping.

We returned home Saturday afternoon cold, wet and very tired. We (and by ‘we’ I mean ‘me’) were also bummed that we never got to make s’mores over a roaring campfire.

Seriously, isn’t that the point of camping?

I rectified the situation by baking s’mores cupcakes for last night’s Girl Scouts meeting. They were a hit.

S’MORES CUPCAKES

  • 7 graham crackers, coarsely chopped
  • 1 cup sour cream, 3 tbsp reserved
  • 1 package German chocolate cake mix
  • 1 package vanilla instant pudding
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 large eggs
  • 1 cup chocolate chips
  • marshmallow frosting (see recipe below)
  • 2 Hershey’s chocolate bars for garnish

Preheat oven to 350 degrees. Prepare a cupcake pan with paper liners (recipe makes 22 to 24 regular-sized cupcakes). Place one scant teaspoon of graham crackers in the bottom of each liner. Reserve the remaining graham crackers  for garnish.

In a bowl, combine cake mix, pudding mix, sour cream, water, oil and eggs. Blend with an electric mixer on low for 30 seconds. Stop and scrape down the sides of the bowl, then mix on medium for two minutes, scraping down sides if needed. The batter should be thick and well combined.

Fold in the chocolate chips. Make sure they are distributed well throughout the batter.

Scoop about 1/4 cup of batter in each paper liner, filling it two-thirds full.

Bake at 350 degrees for 19 to 22 minutes. They are finished when they spring back when lightly pressed with your finger. Cool on a wire rack for 5 minutes before removing from pan. Frost when cool.

MARSHMALLOW FROSTING

  • 1 jar marshmallow cream, 13 ounces
  • t tbsp sour cream (reserved from cupcake recipe)
  • 1 tsp vanilla extract

Remove the lid from the marshmallow cream, and plastic covering if applicable, and microwave on high for 30 seconds. Scrape the cream out of the canister and into a bowl with a rubber spatula. Add sour cream and vanilla.

Using an electric mixture, beat the mixture on medium speed until the frosting is fluffy and well blended, about one minute.

Frost cupcakes. Garnish with chocolate and graham cracker crumbs.

Recipe courtesy of Cupcakes! from the Cake Doctor

 A few notes:

— I made the cupcakes on Sunday and stored them in airtight containers until Monday evening. They remained moist.

— The frosting batter is huge. I beat mine at too high of a speed and it was more of a Ganache then fluffy topping. It was OK, though, because I just dipped them. I had a lot of leftover frosting, though.

— You really taste the sour cream in the frosting at first. I put my frosted cupcakes in the fridge for about an hour so the topping could set and that seemed to mellow the taste. None of the Girl Scouts said they could taste it. Of course, one also said she had no idea what sour cream tasted like in the first place. 🙂

— Finally, who understands the blog title?

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