Friday, May 2, 2014


Zach is not a dessert kind of guy. It's one of his few flaws, which straddles red flag territory and often creates a rift in our marriage. I'm all like, "I MUST HAVE SOMETHING SWEET OR ELSE I'LL DIE," and he's all like, "meh." Or, even more insulting, he'll pull the, "I'll just have a couple bites of yours," stunt. Um. No. You won't.

But every once in a while he has a craving for delicious baked goods, and what kind of wife would I be not to honor these requests? And so, Do You Want S'more Chata Cupcakes were born into the world. 

For Zach. 

Definitely not for my own greedy purposes. Nope. 

Ingredients for Do You Want S'more Chata Cupcakes:

1 stick unsalted butter
2 ounces semi-sweet baking chocolate
1/2 cup unsweetened cocoa powder
3/4 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (room temperature)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1/2 cup buttermilk
3 tbs RumChata
1/3 cup dark chocolate chips

Ingredients for OMG RumChata marshmallow frosting:

1 1/2 stick unsalted butter (room temperature)
7 oz (one container) marshmallow creme
2 cups powdered sugar
3 tbs RumChata
1 tsp cinnamon

Let's do this:

Preheat your oven to 350 degrees // Grab a medium bowl and whisk the dry ingredients together (flour, baking soda, baking powder, unsweetened cocoa powder, salt) // Melt butter and semi-sweet baking chocolate together (let it hang out and cool off a bit) // Grab a large bowl and whisk wet ingredients and sugar together (eggs, sugar, brown sugar, vanilla) // Stir in the butter and chocolate mixture // Add the dry ingredients and buttermilk, alternating between the two (bit of the dry, bit of the b-milk, bit of the dry, bit of the b-milk) // Once the ingredients are just combined, fold in the chocolate chips // Fill cupcake liners about 2/3 full of the beautiful batter // Stick the pan in the oven for about 15 - 20 minutes, cupcakes are done when a toothpick can be inserted and pulled out cleanly // Let the cupcakes chill out in the pan for a few minutes before transferring to a wire rack // FROSTING TIME! Beat the softened butter for 2 -3 minutes // Slowly add marshmallow creme, powdered sugar, RumChata and cinnamon while mixer is still running // Continue mixing the frosting for another 3 - 5 minutes until it is fluffy and delightful // Once cupcakes are completely cooled, pipe or hand frost each cupcake // Garnish with chocolate chips and graham crackers, or nothing // Try not to eat all of them, or do and let me watch

Tips + things I learned:

Don't want to wait until your eggs are room temp? No prob. Set those puppies in a bowl of warm water for 5 - 10 minutes and you're good to go. 
I couldn't really taste the RumChata in the cupcake batter, so maybe you'll just want to sip on that portion instead of adding it to the mix. Or you could add it for funsies and also drink a glass of the stuff. 
The graham cracker garnish will soften by the next day, which didn't bother me, but I just thought you should know.

Full disclosure: the chocolate cupcake recipe was adapted from Sally's Baking Addiction

No comments:

Post a Comment