Having a bake sale at your summertime lemonade stand? Cupcakes are always a bake sale winner because they’re usually the biggest and prettiest thing on the table. They pull a good price, so they’re also big profit makers for the bake sale holders! Today, I’m sharing my winning bake sale recipe with you and how to make them the first item to sell out with fantastic packaging. This S’Mores Cupcake recipe made with Hershey’s Milk Chocolate bars are all the fun of summertime s’mores without the campfire!
Last year alone, I raised over $1000 for a few charities I like to work with selling nothing but cupcakes. The standout cupcake favorite I sold? Hands down, it was my S’Mores Cupcakes. With marshmallow frosting topping chocolate cupcakes and a little graham cracker and Hershey’s Milk Chocolate bars for garnish, you not only have a cupcake shop worthy creation, but a cupcake people with throw dollars at.
Another of my bake sale favorites? Reese’s Peanut Butter Cup Cupcakes. You can use the same chocolate cake recipe as in this recipe and use the five star peanut butter frosting recipe in this post to mix up your bake sale offerings.
Bake Sale Recipe: S’Mores Cupcakes
- 2 dozen chocolate cupcakes, made from box or your favorite recipe
- Marshmallow frosting (recipe follows)
- 3 Honey Maid Graham Crackers
- 2 Hershey’s Milk Chocolate bars
My personal favorite for chocolate cake recipes is the Beatty’s Chocolate Cake recipe by Ina Garten. I have yet to find one as moist and flavorful, and don’t think I could top it if I spent a year in the kitchen experimenting. The only thing that will throw you with this recipe is the consistency of the batter; it’s going to be soupy! Not to fear, this is the way it is supposed to be and the cupcakes will come out fantastic in the end. If you want to go a semi-homemade direction, just make the cupcakes from a box mix and add a tablespoon of instant espresso to boost the flavor.
4 egg whites
1 cup granulated sugar
pinch of cream of tartar
1 cup minature Jet-Puffed Marsmallows
1 tsp. pure vanilla
In the top of a double boiler, over boiling water, combine 4 egg whites, sugar, and cream of tartar.
Cook over rapidly boiling water, beating for about 3-4 minutes or until the sugar dissolves into the egg white. I use a whisk, but if you have a hand-held mixer, use that!
Add the cup of marshmallows, and whisk until they are entirely melted into the mixture.
Remove the top of the double boiler from heat and place in the stand of your electric mixer if you’re using one. Put in the vanilla extract. Beat mixture for 5-7 minutes, or until stiff peaks form.
Next, see how we put together the cupcakes and wrap them up to sell at a bake sale!