thought it is so interesting to get a little snippet of their daily lives and I’ve got to get on this (although I realize I’m a little late to the game). Being obsessed with food, of course I really need another way to share!!
So ok, here we go I downloaded the app, added some of my favorite bloggers to my friend list. But I had no idea how to use it! Here’s the thing, I must be getting old because I seriously needed an entire tutorial on how to use it. What kind of millennial am I? My patient 21 year old sister literally had to hold my hand and walk me through the entire thing. That’s it! I think I’m officially old! Stay tuned for my quarter life crisis.
Anyway, my first official Snapchat was of these amazing cupcakes I made with my sister for her boyfriend’s birthday. These cupcakes journeyed from a series of ideas ranging from a giant s’mores cake, to s’mores cupcakes with a 7-minute frosting. We were all ready to dive into making that frosting, but since we were not sharing these treats immediately we went with a creamy, simple vanilla frosting instead. Apparently 7- minute frosting must be enjoyed immediately. So we ended up with a variation on s’mores cupcakes with a twist.
These cupcakes start with a sweet, toasted graham cracker base which adds a bit of texture to the cupcake. Next, is a light, moist, and rich chocolate cupcake. To top it all off is a swirl of creamy vanilla frosting. Simple yet delicious! They were a crowd pleaser for all!! You’ll love this simple recipe for any celebration because you can easily transport and refrigerate them for later. I LOVE they way they taste chilled.
Chocolate Cupcakes with Creamy Vanilla Frosting (makes about 30 cupcakes)
Graham Cracker Crust
1 and 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 cup black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Fluffy Vanilla Frosting
3 sticks butter, at room temperature
4 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1.Preheat oven to 350°F. Prepare cupcake tins by placing cupcake liners in each cavity. Set aside. Place the graham cracker crumbs in a bowl and add the melted butter. Mix with a fork until all the crumbs are coated evenly. Scoop 1 tablespoon of the crumbs into each cupcake cavity. Press down using the tablespoon to create an even layer. Bake for 5 minutes. Remove from oven to cool and set aside.
2. While the crust bakes whisk together the sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla and mix with a rubber spatula for about 2 minutes (batter will be thin). Pour batter evenly into prepared cupcake pans.
3. Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean. Cupcakes should spring back when lightly touched. Cool completely on wire rack before frosting (I cooled mine overnight).
4. To make the frosting beat the butter on medium-high speed using an electric mixer until pale and creamy, about 2 minutes. Add the powdered sugar, 1/2 cup at a time, beating well after each addition on medium speed. Be sure to scrape down sides of bowl as needed. After every two additions raise the speed to high and beat 10 seconds to incorporate air into the frosting, then return to medium-high. This process takes about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and beat until frosting is smooth.
5. Ice cupcakes using a star tip to create a pretty swirl, or simply use an offset spatula. Enjoy!!