Summer is upon us! At least that’s what I hear. Bend has really yet to see a decent Spring, which only makes me think we may be skipping that season completely and going straight for Summer months.
Ask me how I feel about that.
Irritated. Really, really irritated.
However, knowing that Summer can’t be too far away, I can’t help but think of my favorite thing to do in the summer…days and nights at the lake with some of our favorite people!
Being at Triangle Lake means laying in the sun, late afternoon boat rides, reading magazines, lots of food, tons of laughs, floating in the water, naps, lazy mornings and cooked breakfasts, way too many cups of coffee, sitting around the fire at night…and s’mores! So when I found this recipe for Campfire Delight Cupcakes, I was more than a little excited.
Campfire Delight Cupcakes (recipe found at http://www.sweetapolita.com/blog)
Makes: 18 cupcakes
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup strong black coffee (okay to be hot)
1 cup buttermilk, room temp
1/2 cup vegetable oil
1 Tbsp vanilla
- Preheat oven to 350 degrees. Line cupcake/muffin tin with paper liners. In the bowl of an electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed. Pour into prepared cupcake liners until 2/3 full. Batter will be liquidy.
- Bake for 15-17 minutes, or until a toothpick comes out with few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until cool.
Malted Chocolate Frosting:
Makes enough f0r about 18 cupcakes
2 sticks butter at room temp
1 cup powdered sugar
1 1/2 tsp vanilla
1/3 cup Ovaltine or malt powder (brown in color)
4 oz. bittersweet chocolate, chopped and melted
1/4 cup whipping cream
- In a bowl of stand mixer fitted with the paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped it keeps well at room temperature.
Toasted Marshmallow Filling
Makes enough to fill 18 cupcakes
8 large white marshmallows
1/3 cup powdered sugar
1 stick butter at room temp
1/2 tsp vanilla
4 oz. marshmallow cream
pinch of salt
- Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and powdered sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.
- Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife.
- Using a small spoon or a piping bag fitted with a plain round piping tip, fill the cupcake hole with the toasted marshmallow filling until it’s level with the top of the cupcake.
- Fill a large pastry bag (fitted with decorative tip of your choice) about 2/3 full and swirl on the malted chocolate frosting in a circular motion, beginning on the outside rim and moving inward.
- Top with real chocolate sprinkles and a malt candy like Whoppers. *I toasted some smaller marshmallows and used those as my decoration on top.
- The cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days. If you do refrigerate them, serve at room temperature.
Here’s what I love about these cupcakes: The marshmallow filling is to die for! Marshmallow filling is awesome any day, but toasted marshmallow filling? Heck yes.
Here’s what I hate about these cupcakes: The name. Can we all agree that’s a really stupid name?