As a former Cupcake Queen, I have plenty of ideas on how to incorporate chocolate into your week…or day…or hour… and, now that the weather has cooled off, these two options seem like worthy additions to your dessert lexicon. The Campfire cupcake was always one of our top sellers and King Arthur Flour made it easy to bake them by the van-load.
Make according to package directions and let cupcakes cool before frosting.
2 stick unsalted butter
1 stick salted butter
2 jars fluff ( 7 oz)
1/2 tsp vanilla
2 cup confectioners’ sugar
Beat softened butter for 4 minutes on med high until smooth. Add Fluff and vanilla and beat on med-high for 1 minute until smooth and well- blended. Slow mixer and add confectioner’s sugar to blend. Return to med high for 1 minute or until smooth ( do not over beat). Use pastry bag (or cut corner off of Ziplock bag) and fill with frosting. You can use pastry bag without tip or use wide circle tip and squeeze on to cupcake ( like a blob or wound around like soft serve ice cream).
Garnish with Hershey Bar (break off rectangles and place in frosting) and sprinkle with graham cracker crumbles.
Pillsbury Crescent Roll Tube
1 Bag of small marshmallows
1 bag of Ghirardelli Semi Sweet or Double Chocolate Chips
Open tube and separate crescent rolls. Place marshmallows and chocolate chips in the middle and roll up and bake per instructions on Pillsbury tube. SERVE WARM!
And to complete the dream, Matt from the wine crate in Hanover says his wine choice would be: “Definitely Klassen Merlot 2009 (Sonoma County). This is a deep, rich Merlot with a little Petit Verdot blended in – I have had this with dark chocolate – fantastic!!” I say, why not?
If you are craving more…or, wishing for non-chocolate options, check out these cake baking tips and ideas from epicurious.com.
Yum sums it up. Happy baking!