Slash & Dine June 2009 – Summer Slasher Smores Cupcakes

Posted on June 7, 2009 by Deaditor

 

June is here, and nothing says summer to me like the sight of fat Midwesterners in jean shorts, the smell of SPF 50 on my pasty face and the crackle-crackle of campers being cremated alive in their own sleeping bags. Ah yes, the horrors of summer camp, how many times have we been warned over the years? Don’t leave the kiddies alone while you sneak off to make out with your boyfriend and his sweet 80s headband, don’t wander through the forest in your underpants and whatever you do, for the love of God, don’t re-open Camp Crystal Lake!

 

In honor of my two favorite summer activities – eating smores and watching hot ladies getting eviscerated by pissed off woodsman – I’ve created these smores cupcakes. I’m even including a PDF so you can make your own Jason cupcake toppers. (Just click here to download them, print them on cardstock, cut them out and glue them to toothpicks.)

 

For the cupcakes you will need:

 

·         1 & 1/4 cups all-purpose flour

·         1/2 cup unsweetened Dutch-process cocoa powder, sifted

·         3/4 tsp baking soda

·         1/4 tsp salt

·         1 cup granulated sugar

·         1/3 cup vegetable oil

·         1 egg

·         1 tsp vanilla

·         3/4 cup buttermilk

·         1/2 cup chocolate chips

·         1/2 cup coursely chopped graham crackers (or graham cookies)

 

Then you:

 

Preheat your oven to 350 degrees and line a cupcake pan with paper liners. Mix together flour, cocoa, baking soda and salt in a small bowl. Stir in chocolate chips. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk until smooth. Stir in graham cracker pieces. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched. Cool in pans for 10 minutes, then remove and cool completely on wire rack.

 

Marshmallow frosting:

 

1 c. marshmallow fluff

2 egg whites, at room temperature

1 c. superfine sugar

1/4 tsp. cream of tartar

1/8 tsp. salt

1/4 c. water

1 tsp. vanilla extract

 

 

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla.

 

Top each cupcake with a sticky pile of frosting, then crumble more graham crackers and sprinkle more chocolate chips on top. Stick in a Jason topper and prepare for the slaughter!

 

See you next month for some putrid patriotic treats!