Sam the Eagle’s Star Spangled S’mores Cupcakes
Ingredients
Scale
For the Cupcakes:
- 1 box chocolate cake mix
- 1 cup of buttermilk
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup graham cracker crumbs
- 1 tsp vanilla extract
For the Marshmallow Frosting:
- 1/2 cup (1 stick) salted butter, softened
- 1 jar (7 oz) marshmallow creme (like Fluff)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Toppings:
Supplies:
Instructions
- Preheat the oven to 350°F and line a cupcake pan with patriotic cupcake liners. In a mixing bowl, combine the chocolate cake mix, buttermilk, oil, and eggs, then stir in vanilla and graham cracker crumbs.
- Divide batter into the liners and bake 16–18 minutes or until a toothpick comes out clean. Cool completely.
- Beat butter and marshmallow creme until smooth. Gradually add powdered sugar and vanilla. Add milk as needed for a fluffy consistency.
- Pipe or dollop frosting on cooled cupcakes. I used a piping bag fitted with a round tip. Top with a half of a S’mOREO and an American Flag pick.