Truffle Stuffed Smores Cupcakes

You’ve all had that day.  You know, the day you put your car keys in the freezer, the day everyone seems to ask you questions that have obvious answers, the day when the only conversations you want to have are with your best pal coffee and your bestest pal red wine.


I don’t care if you’re a stay at home mom or you work 80 corporate hours a week – everybody has them.  And so my answer to you is pretty obvious.

Dessert.  Dessert INSIDE of Dessert.  Dessert inside of dessert topped with dessert.  Because its a battlefield out there.  And we are taking every precaution to help lower your stress level here.


Now, I can’t make you any promises about your sugar or blood pressure…. but I can at least make you grin for one minute.


Or however long it takes you to inhale these truffle stuffed vanilla cupcakes with marshmallow frosting, graham cracker topping and a chocolate drizzle. I am guessing that’s an average of 1 second to 7 seconds, right?


Truffle Stuffed Smores Cupcakes

By Whitney, January 29, 2013

Truffle Stuffed Smores Cupcakes



Preheat oven to 350 degrees F. Line muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a kitchenaid stand mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs and mix to combined. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are well mixed. Scrape down the batter in the bowl. Fill the cupcake liners about 3/4 full.  Press a truffle into the center of the batter and make sure the top is covered with batter. Bake for 20 to 25 minutes. Cool the cupcakes while making the frosting.  To make frosting, beat the marshmallow cream and the butter together until well combined.  Then add the powdered sugar.  Thin the frosting lightly with the vanilla and the milk. Beat until smooth. Pipe the frosting onto cooled cupcakes, and sprinkle with the graham cracker crumbles.  To make the chocolate drizzle, heat the chocolate over a double boiler or in the microwave until melted.  Stir in the shortening, place in a pipe bottle or plastic bag and drizzle over the cupcakes.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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