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PEEPS® Surprise S'mores Cupcakes

These sweet little chocolate & graham cracker cupcakes contain a secret surprise - they're filled & iced with PEEPS®!
Course Dessert
Cuisine American
Keyword s'mores cupcakes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 24 cupcakes
Calories 389kcal
Author Erica

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs finely crushed (about 12-14 whole crackers)
  • 1/2 cup unsalted butter melted
  • 1/4 cup + 2 Tablespoons granulated sugar

Chocolate Cupcakes

  • 1 box dry Devil's Food cake mix
  • 1 teaspoon espresso powder
  • 4 eggs
  • 1/2 cup melted butter
  • 1 1/4 cups hot water
  • 1 Tablespoon sour cream
  • 1 teaspoon vanilla extract

PEEPS® Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 3-4 cups confectioner's sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons milk
  • 10 ounces Marshmallow PEEPS® chopped (approx. 4 packages)

Instructions

Graham Cracker Crust

  • Preheat oven to 350 degrees F. Line 2 standard cupcake pans with liners and set aside.
  • Combine ingredients in a small bowl and mix until combined, and small clumps form.
  • Divide mixture evenly between cupcake liners, about 1 Tablespoon per liner. Pack it down firmly with the bottom of a small glass.
  • Bake 5 minutes, them remove to cool.

Chocolate Cupcakes

  • In a large bowl, combine dry cake mix and espresso powder.
  • Add remaining ingredients and whisk for 2-3 minutes, until batter is combined and uniform. Be careful not to over mix.
  • Using a large ice cream scoop, add batter on top of graham cracker crust, filling cupcake liners about ¾ of the way full.
  • If desired, sprinkle more graham cracker crumbs on top of each cupcake, then place pans in oven.
  • Drop oven temperature to 325 degrees and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool in pans for 5 minutes, then remove and place on cooling rack.
  • When cool, using a paring knife, cut a small, 1-inch deep cone of cake out of the center of each cupcake. Set aside.

PEEPS® Buttercream Frosting

  • In the bowl of a stand mixer with a paddle attachment, beat butter 3-4 minutes until creamy.
  • Add in the confectioner's sugar slowly, about ½ cup at a time, until smooth. Taste after each addition to gauge how sweet you want it. Remember, you'll be adding melted sugar-covered marshmallows to this!
  • Add salt and milk, beating on low until incorporated, then on high for 2-3 minutes until fluffy. If you're making multiple colors, divide your buttercream into separate bowls.
  • In a double boiler (or a metal bowl set over a pot of boiling water - be careful with this!), melt your PEEPS®, using a silicone spatula to help the process. I used 4 colors, and melted each color separately, but you may only use one color if you're looking for an easier time.
  • Working quickly, add your melted PEEPS® to a bowl of buttercream, and mix with a spatula until fully incorporated and smooth. If only making one color, simply add all of the melted PEEPS® in to your stand mixer and beat on medium-high speed until incorporated.
  • Fill a piping bag with your icings, striping each color separately inside to achieve a variegated color.
  • Pipe a small amount of icing inside the cut out cupcake centers, and proceed to frost each cupcake, re-striping the bag with your colored icing each time you fill it. The result is unpredictable and so spring-like!
  • Decorate with sprinkles and full-sized PEEPS®, and enjoy!

Nutrition

Calories: 389kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 237mg | Fiber: 1g | Sugar: 37g