SMORES CUPCAKES

I make the smores cupcakes just using devil's food cake mix, then I top with marshmallow fluff and roll in graham cracker crumbs, than garnish with a mini choc bar and a piece of graham cracker.

Whenever I have made these, the marshmallow always gets so runny and oozes down the sides. Any suggestions of ways around that or another way of doing it.

I was asked to make again for the 4th and trying to find a neater, better way

TIA

Re: SMORES CUPCAKES

I made the frosting from scratch, like a marshmallow meringue, it was easy so long as you have a stand mixer. The frosting is really really stiff and easy to pipe, I took a mini blow torch and browned them, also setting a few of the cupcake papers on fire. Be careful of that. I can't see how fluff would hold it shape well.

Let us know how you get on!

Re: SMORES CUPCAKES

There is a frosting mix in a box called Fluffy White that I use by Betty Crocker. It tastes just like marshmallow but has the consistency of meringue. It's great you just have to add water and let it beat for like 5-10 minutes and it's delicious!

I have only found it in King Kullens though.

Re: SMORES CUPCAKES

I have made them where you make a graham cracker crust, then I put brownie mix on top and bake it. Then I put a little fluff on each one and stick it under the broiler to brown it.

I think when you put it under the broiler it gets a little crunchy and that crunchy shell holds the "goo" in. I have also found that if you make it this way, it is better to make mini cupcakes if you can, this way people can just pop them in their mouth. Taking a bite out of a full one is MESSY!

Re: SMORES CUPCAKES

I made Smores cupcakes by lining cupcake papers with crushed graham crackers and i used devils food cupcake mix. I baked up the cupcakes then scooped out the middles and piped in fluff. Then i topped with chocolate icing and sprinkled on more crushed graham cracker. I garnished each one with a mini marshmallow too.