Best Smores Mini Cakes Recipes

S'MORES MINI CAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Cut each piece of chocolate candy in half; press 1 half into batter in each muffin cup.
• Bake 12 to 15 minutes or until surface of cupcakes appears dry. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter and chocolate pieces to make an additional 48 mini cupcakes.
• In medium bowl, mix frosting and marshmallow crème. Frost cupcakes. Place graham crackers in resealable food-storage plastic bag; seal bag and crush with rolling pin. Sprinkle crushed graham crackers over cupcakes.

REFRIGERATOR S'MORES MINI CAKES

Steps:

• Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
• In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
• Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
• In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
• Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.

MINI S'MORES CUPCAKES

Steps:

• Preheat the oven to 350˚F. Line a mini muffin pan with paper wrappers.
• Using a small ice cream scoop or a tablespoon measure, scoop the Devil's Food Cake batter into the prepared pan. (The batter should come halfway to two-thirds the way up the sides of the mini muffin wrappers.)
• Bake for 12 to 15 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
• Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
• Repeat this process to bake the remaining batter, as necessary.
• While the cupcakes are baking and cooling, prepare the Marshmallow Icing, if you have not already done so. Set it aside.
• Once all the cupcakes have cooled to room temperature, fit a pastry bag with a large star tip and fill it with icing. Pipe a star-shape dollop of icing on top of each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
• Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 24 hours. Bring them to room temperature before serving.
• Just before serving, generously sprinkle the graham cracker crumbs across the tops of the iced cupcakes.
• Polish your look
• This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake, baked accordingly. To make S'mores Cake, ice chocolate cake layers with Marshmallow Icing and gently press graham cracker crumbs against the sides (see Blueberry "Cheesecake," page 123, for instructions on adhering cookie crumbs to the sides of cake).