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IT’S BACK. And I am HERE. FOR. IT. When my good friend Dawn introduced me to the Starbucks S’mores Frappuccino last summer, I was certain that no greater thing had ever been created. I’m a White Chocolate Mocha kind of girl. I like my coffee more like hot chocolate on steroids. Ha! I just could not wrap my head around the thought of COLD coffee. WHYYYYY???? Why on earth would anyone want cold coffee??
Because they’ve never had a Frappuccino. That’s why. I’m telling you it’s life changing.
Unfortunately, it’s a seasonal drink and I was SUPER sad when it left last year, but I’m so glad they brought it back. The coffee, blended with chocolate syrup and topped with graham cracker crumbs and fluffy marshmallow whipped cream is just heavenly! It’s my go to treat each and EVERY “cheat n’ treat” day.
Yesterday was Cupcake Lovers Day, (yes it’s a thing) and I thought my favorite summer drink would be perfect as a cupcake. Because let’s be honest, Jesus is the only thing better than cupcakes and coffee. Amen? Amen.
I’ll be straight up with you. This cupcake is a labor of love, but trust me it will be so worth it. It’s a perfect cupcake for ladies night or brunch and it’s everything indulgent, rich, fluffy, and dreamy that a good S’mores Frap should be. The frosting should be refrigerated if you don’t use it all immediately.
7oz jar marshmallow Creme
2Tbs Heavy Cream
2tsp Vanilla Extract
1 cup Vegetable Shortening
1 cup Powdered Sugar
Mix all ingredients until smooth and fluffy. Place in a plastic storage bag or piping bag for easy application. Refrigerate until ready for use.
1 cup Heavy Cream
1/3 cup Granulated Sugar
1 tsp Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
Bring heavy cream to a boil, be careful not to scald or burn it. Whisk in sugar until dissolved. Remove from heat and whisk in other ingredients until smooth. Let cool to a spreadable consistency.
(makes 12 cupcakes or 6 jumbo cupcakes)
2 sticks Instant Coffee Powder
1 c. Milk
1 tsp Fresh Lemon Juice
1/4 cup Vegetable Shortening
3/4 cup Granulated Sugar
1 1/2 tsp. Vanilla Extract
1 1/4 cup All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
Preheat oven to 350. In a small bowl stir milk, lemon juice, and coffee together. Set aside. Cream shortening and sugar together until combined. Beat in egg and vanilla until smooth. In a separate bowl, sift together flour, salt, and baking soda. Add to the shortening and sugar mixture by alternating the milk and flour mixture until smooth. Scoop into prepared cupcake pans and bake for 10-12 minutes. Allow cupcakes to cool completely before topping.
Spoon chocolate sauce onto each cupcake. Pipe marshmallow frosting on top. Garnish with graham cracker crumbs!
Are you a Frappuccino lover? What flavor is your favorite?