It’s winter time, and you know what that means! Well here in the east coast, of course that means snow, and lots of it. But it also means girl scout cookies are available! It’s hard to say no to those cookies – so far I’ve grabbed them at the grocery store, the bank, and even at the drive thru at Dunkin’ Donuts (what?!) – am I the only one that thinks they’re everywhere this year?! Oh well, I’m happy about it!
So when Shirley texted me the other day saying, “could you turn our favorite girl scout cookies into cupcakes?”, I immediately responded with, “YES! You’re a genius!” How fun to combine my love of baking with my love of these cookies.
I’ll start today with the NEW, but oh so delicious s’mores cookies. These cupcakes have it all – a graham cracker crust, chocolate cupcakes, marshmallow frosting, and the s’mores cookie to top it off.
Check back all week for more cupcakes inspired by the girl scout cookies!
(Makes 12-15 cupcakes)
For the graham cracker crust:
1 cup (about 3 sheets) graham crackers, crushed
1/3 cup unsalted butter, melted
For the chocolate cupcakes:
1 cup flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
For the marshmallow frosting:
1/2 cup unsalted butter, at room temperature
1 tbsp vanilla extract
2 cups marshmallow fluff, either store-bought or homemade
2 cups confectioners sugar
Preheat oven to 350F. Line your cupcake pan with liners.
Prepare the graham cracker crust; add the graham crackers to a ziploc bag and seal. Using your fist or the flat side of a meat tenderizer, crush the crackers until it is a coarse mixture. Add to the melted butter and stir until incorporated. Press about 1 tbsp into the bottom of each cupcake liner. Bake for 3 minutes and remove from the oven.
Prepare the batter; combine the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In the bowl of a stand mixer, combine the sugar, eggs, milk, oil, and vanilla extract. In a couple batches, add the dry ingredients to the wet ingredients and mix. With the mixer at a low speed, add the boiling water. Be patient – it will take about a minute for everything to incorporate.
Fill each cupcake liner about 2/3 full and bake for 20 minutes, or until a toothpick in the center comes out clean. Cool completely before frosting.
While the cupcakes are in the oven, prepare the frosting; beat the butter until creamy, about 2-3 minutes. Add the marshmallow fluff and beat for 2-3 more minutes. Add the vanilla extract and mix. Working 1 cup at a time, add the confectioners sugar and mix until combined and at your desired consistency. If too thin, add more confectioners sugar. If too thick, add milk 1 tsp at a time. Frost the cupcakes however you’d like!
– cupcake on,