I've been craving s'mores the past few weeks. Unfortunately, our blustery Michigan winter weather is not conducive to campfires. When Avery Road Homewares asked me to team up with them for a promotion of these adorable 1 inch tall silicone bear molds, I was so excited! Suddenly I had a bout of inspiration! I decided to bring the campfire to my kitchen so me and my daughter could enjoy these chocolatey s'mores cupcakes. Even though we're inside, the cute little bear poking his head out from the marshmallow buttercream, reminds me of the great outdoors. The molds are very easy to use, so no bears were injured in the baking process! In fact, my daughter was able to assist, which is a huge plus with this product! While the snow fall lands on our windowsills, I think me and my daughter will pitch a tent in our living room by the fire, tell some campfire stories, and enjoy these "beary" chocolatey s'mores cupcakes! To find out more about these cute bear molds, click here. Here's how I made these cupcakes:
I took these beautiful bear molds out of the package, rinsed them with some soap and water, and was ready to bring on the chocolate!
I melted the chocolate, and me and Julianna used the dropper to easily fill the molds.
The bears were ready in just five minutes!
I placed the chocolate bears on top of the cinnamon graham cracker cupcakes dipped in chocolate and topped with marshmallow buttercream
Here's the full recipe...
Graham Cracker Cupcakes: 2 cups graham crushed graham crackers; 3/4 cup flour; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 1 stick unsalted butter, softened; 3 tsp. baking powder; 1 tsp. cinammon; 2 eggs; 1 cup milk; 1 tsp. almond extract
Chocolate bears and topping: one 12 ounce bag Wilton Dark Cocoa Candy Melts
Marshmallow buttercream: 1/2 stick butter; 2 and 1/2 cups powdered sugar; 2 tablespoons shortening; one 6 ounce jar marshmallow cream; 3 tablepsoons milk
Graham Cracker Cupcakes:
Preheat oven to 350 degrees. Using a food processor, crush the graham crackers. If you do not have a food processor, place graham crackers into a large resealable plastic bag and crush with a potato masher or rolling pin. Place crushed graham crackers into a large mixing bowl. Add the flour, baking powder, and cinnamon. Using the paddle attachment of a stand mixer, cream the butter, granulated sugar, and brown sugar, until light and fluffy. In a small mixing bowl, add the eggs, milk, and almond extract. Alternately add the milk mixture and dry mixture to the creamed butter and sugar mixture. Beat on medium speed for 2 minutes. Line a cupcake pan with 12 liners. Fill each liner 2/3 full with batter. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupakes to cool completely before decorating.
Melt the Candy Melts in a microwave safe bowl, according to package directions. To fill the molds, squeeze the end of the dropper. Insert the dropper into the bowl with the melted chocolate, holding the dropper at an angle. Release the pressure at the end of the dropper. The dropper will begin to fill with chocolate. Fill the bear mold to the top. Repeat until 12 molds are full. Use the back of a small spoon to smooth out the chocolate and release any air bubbles. Wait until the chocolate hardens to take out the bears (about 5 minutes.) When completely hardened, gently squeeze around the edges of each bear. They should release very easily.
Use the remaining chocolate to dip the tops of the cupcakes. Allow the chocolate to harden.
Using the paddle attachment of a stand mixer, cream the butter until light and fluffy. Add the shortening, milk, and marshmallow cream. Gradually add the powdered sugar. Mix on low speed for one minute. Mix on medium speed for 3 additional minutes. When chocolate is hardened, pipe onto the top of each cupcake. Top with a chocolate bear.