Ghostbusters Stay Puft S'Mores Cupcakes
Updated: Aug 7, 2020
Ghostbusters Stay Puft S'Mores Cupcakes
Learn how to make these "slime"-filled s'mores cupcakes inspired by the iconic monster from Ghostbuster, the Stay Puft Marshmallow Man!
These devil food's chocolate cupcakes have a graham cracker crust and marshmallow buttercream that are as fun to eat as they are cute!
Servings: 16 cupcakes
Prep Time: 2 Hours
Total Time: 4 Hours
Ingredients
Devil's Food Chocolate Cupcakes with Graham Cracker Crust
1 & 3/4 cups all-purpose flour
2 & 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup boiling water
3 cups graham cracker crumbs (about 20 sheets)
Marshmallow Buttercream
6 cups powdered sugar
2 cup unsalted butter
14 oz marshmallow cream
4 teaspoons vanilla extract
Stay Puft Marshmallow Man
24 oz white fondant
red food coloring (or red and pink fondant)
blue food coloring (or blue fondant)
black food coloring (or black fondant)
Instructions
Prep: Preheat oven to 350°. Line two cupcake tines with 18 cupcake liners.
Cupcakes: In a large bowl, whisk together flour, 1 and 3/4 cups of sugar, cocoa powder, baking soda, baking powder, and salt.
Cupcakes: In a medium bowl, add the oil, eggs, and vanilla, and beat until combined. Add buttermilk, and stir until well-combined.
Cupcakes: Pour the wet ingredients into the dry ingredients. Mix until incorporated. Add boiling water and beat on low speed until just combined.
Cupcakes: In a small bowl, stir together the graham cracker crumbs, melted butter, 1/2 cup of granulated sugar, and salt until well-combined. The mixture should resemble wet sand.
Cupcakes: Press 1 tablespoon of the graham cracker mixture into each of the cupcake liners, then fill the cupcake liners 3/4 full with batter. Bake for 16-20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
Buttercream: In a medium bowl, beat butter for 1 minute. Add the marshmallow creme and vanilla. Beat until well-combined. Slowly add the powdered sugar and beat for 2 minutes until well-combined and smooth. Separate the buttercream into two bowls (or prepare the buttercream in 2 batches).
Buttercream: From one bowl, fill piping bags with the marshmallow buttercream. Place in the fridge to allow the buttercream to firm up before frosting.
Buttercream: In the other bowl, mix in green food coloring until the buttercream resembles the Ghostbusters slime.
Decorations: Separate fondant into four sections. Set aside 1/2 for just white fondant, 1/4 for the blue fondant, 1/8 for the red fondant, and 1/8 for the black fondant. Dye the fondant accordingly. Please note that these sizes are approximate and you may adjust depending upon your preferred style. Follow the directions below for each of your Stay Puft Marshmallow Man toppers.
Decorations (Marshmallow Man Head): Roll ~1 tablespoon of the white fondant between the palms of your hand until it forms a perfect sphere. Place on a cookie sheet lined with wax paper. Roll out the black fondant. Using the small end of a piping tip, cut out 2 circles for each eye. Using the large end of the piping tip, cut out a circle. Cut the circle in half for the mouth. Remove ~1 tablespoon of white fondant and dye with red food coloring until light pink. Using the small end of a piping tip, cut out 1 circle. Cut the circle in half for the tongue. Wet each of the pieces and place on the white fondant sphere to create the Marshmallow Man's face. Set aside.
Decorations (Marshmallow Man Hat): Roll ~1/2 teaspoon of blue fondant between the palms of your hand until it forms a sphere. Put the small blue ball on the wax paper and lightly press down until it is more of an oval shape. Roll ~ 1 teaspoon of white fondant between the palms of your hand until it forms a sphere. Lightly push the ball of white fondant between your thumb and your index finger so that it forms more of an oval. Wet the small blue fondant ball with a little bit of water, and put the small white fondant ball on top. Press lightly. Roll a very small ball of red fondant between your palms. Wet the bottom of the red fondant ball, and press gently on top of the smaller white fondant ball. The hat is now assembled. Wet the bottom of the blue fondant oval and place on top of the Marshmallow Head created in the step above. Press lightly to ensure that it sticks. Set aside.
Decorations (Marshmallow Man Bib): Roll out the remaining blue fondant. Cut out 2x2 inch squares from the blue fondant and set on the wax paper. Roll out the remaining white fondant. Cut out 1/2 centimeter by 2 inch strips, four for each bib created. Wet the bottom of the white fondant strips and lay on top of the edges of each bib. Roll out the red fondant. Cut out 1/2 centimeter by 2 inch strips, one for each bib. Curl the fondant until it forms an ascot. Set aside.
Assembly: Core out the center of the cupcakes and fill with the green colored marshmallow buttercream.
Assembly: Frost the cupcakes using the buttercream. If the buttercream is too stiff, rub it between the palms of your hands until it becomes malleable.
Assembly: Place the blue fondant bib over the top of the cupcake. Insert a toothpick into the Marshmallow Man head (about 1/2 way), and stick the toothpick through the blue bib and into the cupcake. Place the red fondant ascot beneath the blue bib.
Enjoy!
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