S'mores Cupcakes with Nutella Buttercream Frosting

S'mores
Cupcakes
Nutella 

These are just a few of my favorite things. 

It starts with a graham cracker crust that's topped with super moist and fudgy chocolate cake. Half way through the baking process you take half of a marshmallow and stick it right in the middle. Continue baking until it's all ooey and gooey and delicious. 

And if that isn't enough...you top these babies off with some seriously amazing Nutella butter cream frosting. 

Are you drooling yet??? 


S'mores Cupcakes with Nutella Buttercream Frosting

Recipe adapted from Pastry Affair

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted

Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

12 large marshmallows, cut in half

Directions:

Preheat oven to 350 degrees. Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes. Cool for 5-10 minutes before filling with cupcake batter.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be thin.

Fill baking cups 2/3 of the way full and bake for 7-8 minutes. Remove pan from oven and place half of a marshmallow into the center of each cupcake. Return to oven and bake for another 7-8 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Nutella Buttercream Frosting

Recipe adapted from Cooking Classy

Ingredients:
1/2 (1 stick) cup unsalted butter, at room temperature
1/2 cup Nutella
2  tsp unsweetened cocoa powder
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream

Directions:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. 

Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Chocolate Cake with Salted Caramel Frosting

The other night we went to Bocado in Midtown to celebrate my good friend Jenna's birthday. We had a delicious dinner and enjoyed catching up. I'm usually not one to go out to dinner without getting dessert (you know me, I prefer dessert first!); however, we decided not to that night. Boy did I regret that decision!! As we were leaving I happened to walk by the most amazingly delicious looking chocolate cake with salted caramel frosting. My mouth was literally drooling as we walked out! Since then, I have been bound and determined to make it, and today, I did. 

Now, trust me, this cake is not nearly as pretty and perfect as the cake at Bocado...but it sure is yummy! The chocolate cake is super moist and the frosting is to die for! I can't wait to use this salted caramel frosting in another dessert...I'm thinking over brownies with pecans and toffee?! The entire process is a bit labor intensive, but totally worth the effort! 

Chocolate Cake

Ingredients:

1 box devil's food cake mix

1 1/4 cup brewed coffee, cooled

2 tablespoons cocoa powder

1 teaspoon vanilla extract

3 eggs

1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease your cake pans. 

In the bowl of an electric mixer fitted with a paddle attachment, combine eggs, oil, and vanilla. In a separate bowl, mix together cake mix and cocoa powder. With the mixer on low speed, alternate dry ingredients and coffee until everything is incorporated. Use a spatula to scrape down the sides and make sure everything is combined and there are no lumps. Divide your batter between your cake pans. I made three 8 inch layers about 1/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely. 

Salted Caramel

Ingredients:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. **Be very careful! Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter and salt. Stir until combined.8. Stirring occasionally, allow to cool until thick and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator.


Salted Caramel Frosting
Ingredients:
1 stick butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is your desired sweetness and consistency.
ENJOY!!! :)