- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature, plus more for the pans
- 2 cups plus 2 tablespoons sugar
- 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups water
- 1/4 cup milk
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Beat the butter at medium speed until smooth, for about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, for about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter. Pour batter into paper lined cupcake baking pan.
Set the pans on the middle rack in the oven. Bake for about 30 to 35 minutes.
Cool the cupakes, in the pans, on a rack for 10 minutes.
- 2 cups mini marshmallows
- 4 oz semi-sweet chocolate
- 1/4 cup milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 Tbsp. unsweetened cocoa powder
Cook 1 cup of marshmallows, chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl and cool for 30 min.
Whisk Cool Whip into marshmallow mixture; spread onto cupcakes.
Top the cupcakes with remaining marshmallows. I also added some crushed dark chocolate to the top of mine and a graham cracker to the top to make sure it authentically represented as a s'more cupcake. Add onto it however you please. ♥
And yes, I did all this baking while looking absolutely ridiculous in combat boots and a pale yellow floral apron. Hardly something to brag about, but hey, to each their own! ♥