d'you want smore?

Inviting friends over for dinner is basically telling myself it's okay to bake a really out of this world cupcake. No diet, no low fat, no chia seeds, just a heaping cup of dough, creamy icing and topping of choice. This weekend was no exception. I dreamt up this cupcake about a year ago and have made it a few times - every time I try my first bite, I wonder why I don't make them more often.....then I put on jeans, and then I remember why. Doh.

This is a delicious winter smores cupcake which is totally perfect to end any meal. My favourite chocolate cupcake recipe which isn't too sweet at all, but moist and spongy. I top it with my favourite buttercream frosting which I have mixed with graham cracker crumbs. Finally, I toast some big marshmallows (don't try this with the small ones...nightmare) under the broiler or with a kitchen torch and press them into the icing. And there you have it, a campfire worthy smore cupcake.

Chocolate Cupcake (i've used this recipe for cake too which is great)

makes 12 cupcakes

4 T unsalted butter

1/4 C vegetable oil

1/2 C water

1 C all purpose flour

1 C granulated sugar

1/4 C plus 2 T unsweetened cocoa powder

3/4 t baking soda

1/8 t salt

1 large egg

1/4 cup buttermilk (or you can substitute regular milk with 1 t lemon juice in it - let stand 5 mins)

1 t pure vanilla extract

preheat oven to 350 degrees. Line a 12 cup muffin tin with liners. In a medium saucepan, melt the butter with the vegetable oil over low heat. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda & salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth. Pour the batter into the muffin tins, filling about 3/4 full. Bake until springy and a toothpick inserted in the centre comes out clean about 20 - 25 mins. Do not overbake! Transfer to a rack and cool completely before frosting.

Vanilla Buttercream with a graham surprise!

makes enough to frost 12 cupcakes

6 T unsalted butter, softened

2 C icing sugar, sifted

1/2 t pure vanilla extract

pinch of salt

2 T milk or heavy cream

1/3 cup graham cracker crumbs (or chocolate oreo crumbs if you prefer!)

in a medium bowl using a handheld mixer, beat the butter until smooth. Add the icing sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or cream and beat until light and fluffy (important!) about 2 full minutes. The frosting will change to a more white colour and be easier to spread.

Top with 3 or 4 large marshmallows that have been broiled (watch them closely!) in the oven or by kitchen torch. Enjoy as much as a cottage campfire!