Remember when you were a kid and went to camp – Bug juice, bug bites and sunburn? Well, I just got back from a weekend at camp. No, this experience did not begin with a tent and end with a case of poison ivy and an unfortunate bear encounter – thankfully. I don’t do what most people call camping. My idea of roughing it is a Motel 6, and that’s really roughing it as far as I’m concerned.
This past weekend I did go to camp. It was called Camp Blogaway and was a working weekend that took place up in Big Bear. We slept in cabins that were heated, with a real heating system and had actual bathrooms with a toilet, sink and shower. The accommodations were far superior to Motel 6, by the way. The adult version of camp also includes adult beverages (so do most camps with teenagers, but we’re of an age that we can legally consume and not have to hide our imbibing from the couselors). I got to hang out with fellow food bloggers and learn some new techniques, get new recipe ideas and met with some companies that will be showing up here in the near future (and of course will benefit you in a really fun way).
We did have the camp requisite of S’mores though. Thank you Casey for your marvelous marshmallows. And being that I’m a Smores whore, I had my fair share. Craig is not a huge fan of Smores, probably due to the fact that they’re messy. Mr. Anal doesn’t like to get messy or dirty – EVER. Me? I have ruined many a shirt while eating, and other activities. I view it as a positive thing if you end up wearing food because it’s messy and delicious, a badge of honor if you will.
In the spirit of camp, I made these S’mores cupcakes. Because they are in cupcake form, they’re aren’t as messy as your traditional graham cracker, marshmallow and chocolate S’more creation. This, of course, means that Craig inhaled several of them (in one sitting). The chocolate icing still gives you a bit of that messiness that you get with the campfire version. But the marshmallows are melted into the batter so you won’t get all ooey gooey sticky from the melted marshmallow. You’ll get a subtle marshmallow and graham flavor with a nice oomph form the rich chocolate icing. Oh yeah, because these are S’mores cupcakes, you won’t ruin your stove top burner (you know you’ve tried to make Smores by melting marshmallows over your burner) and you don’t need a campfire. Woo Hoo, S’mores anytime you want!
I can’t go out with him, he’s not my “type.” If I had a dime (inflation people) for every time a girlfriend said this to me I wouldn’t be rich, but I’d probably have an extra bottle of really nice wine in my stash. Do you even know what your “type” is? Sure, you’ve got your ideal guy (we all do), but let’s face it…don’t we usually find out that he’s married, gay(or straight for you guys who are looking) or an ex-con? How about you give that other guy a chance? I’m not suggesting that you have to date him for several months or even sleep with him. But how about spending a bit of time to get to know him before you just write him off without so much as even a second look (and I mean a literal second look – look at the guy one more time before you give him the shoulder and a snotty “no”). I had a friend that was so into herself that she assumed that anytime a guy approached her he was asking her out, or asking her to dance etc. We were at a quiet bar one night when a guy approached her. Immediately she gave him that ‘how dare you look at me’ look and said “I don’t think so” before he could even utter – “is this your coat, it was on the floor and somebody stepped on it.” (It was some really expensive designer coat that was now emblazoned with a huge shoe print on it.) All I could do was laugh at her.
Makes 2 dozen mini cupcakes
Cupcake Mix Recipe
- 2 Eggs
- 1 Cup Sugar
- 1 Cup All Purpose Flour
- 3/4 Cups Graham Crackers (ground fine – 6/7 whole crackers)
- 2 1/2 Teaspoons Baking Powder
- 1/3 Cup Unsalted Butter (melted)
- 1 Teaspoon Vanilla Extract
- 48 Mini Marshmallows*
Chocolate Icing Recipe (adapted from The Joy of Cooking)
- 3/4 Cup Half and Half
- 8 Ounces of Hershey’s Special Dark Chocolate Bar (chopped fine)
In a small saucepan, bring half and half to a boil.
Remove from heat and add chopped chocolate to half and half.
Stir until chocolate is melted and thoroughly combined.
Set aside to cool.
Preheat oven to 350 degrees Farenheit.
Beat eggs. While eggs are being beaten add in vanilla extract and gradually add Sugar.
Once Sugar is added, alternately add in flour and ground graham crackers.
Add in baking powder.
Finally add the melted butter.
Line cupcake pan with paper or silicone cupcake liners.
If using mini cupcakes, add 1 teaspoon of batter to each cupcake liner. For full size cupcakes, use 1 tablespoon of batter.
Place 2 mini marshmallows into each partially filled mini cupcake liner (the marshmallows should be laid on their sides). For full size cupcakes place 4 mini marshmallows or 1 half of a full size marshmallow into the batter.
Cover the marshmallows with more batter until cupcake liners are filled 3/4 full.
Bake for 12 – 15 minutes. (Tops should be golden.)
Remove from oven and let cool.
Please note: The marshmallows will melt into the batter. As the cupcakes cool, you will probably see indentations where the marshmallows were. This will be covered with the chocolate icing. Don’t panic!
To ice the cupcakes, either dip the tops into the icing and twist them up as you remove them from the icing. Or use a knife to spread the icing on top. You can also put the icing into the refrigerator to thicken it up if you like. When frosting with the chilled icing, the icing will have a dull finish. If you want the cupcakes to have a shiny finish to the icing, just re-warm the icing a bit before icing the cupcakes.