S’more Stout Cupcakes

Shopping local is always important, but now, more than ever, Winnipeg small businesses need our support. These cupcakes echo all of the smore-like flavors of the Kilter S’more Scout with the crispy texture of a toasted marshmallow, a gooey marshmallow centre and a fluffy subtly chocolate buttercream on top.

Jump to Recipe

My friend Pat from the Bros, Bumps & Beers podcast gifted me this Kilter S’more Scout to try. As soon as I read the description on the can, I knew I had to use it in a cupcake, which I in return shared with the guys at the podcast. You can also listen to the Bros, Bumps & Beers’ review of the Kilter S’more Scout here.

S’morey goodness

This stout tasted exactly as described. Chocolately, marshmallowy and sweet with a subtle hint of cinnamon and campfire. I savoured every drop like I savored every crumb of this cupcake. If you aren’t into cupcakes, this beer will make the perfect dessert substitution. And if you like the best of both worlds, crack the can, make the cupcakes and drink the rest.

Layers of s’more flavour

These cupcakes highlight several dimensions of smore-like flavors. The tops bake up crispy and chewy like a perfectly toasted marshmallow. The centre oozes with a gooey marshmallow fluff filling. I made the marshmallow fluff from the Jenna Rae Cakes and Sweet Treats book (another amazing local Winnipeg business and a must-have for your cookbook collection if you like to bake). You could substitute it with a store-bought jar of fluff. Finally, these cupcakes are topped with a fluffy buttercream, subtly flavored with cocoa and cinnamon. I didn’t have any graham wafers when I made these, but a crumble on top the of icing would be delicious too.

Substitutions

The Kilter S’more Scout is a limited edition beer and may not be available when you want to make these cupcakes. You could also use another stout. May I suggest exploring the options available from some other local Winnipeg breweries such as Half Pints, Sookrams, or Barnhammer to shop local. If you’re not into baking with beer, you could also substitute it with milk or black coffee. The texture of the cupcake may change, depending on the substitution you choose, however you’ll still have a delicious cupcake.

The perfect accompaniment for any meal

Enjoy these s’more cupcakes any time, as a dessert or snack. Sourcing local ingredients for your meals is an easy way to support local Manitoba businesses. Try these Lemon Basil Chicken Burgers (made with local Manitoba chicken) or this mac & cheese (made with local Bothwell cheese) to start shopping local.

S’more Stout Cupcakes

The flavors of Kilter's S'more Scout beer are all echoed in cupcake form. Crispy, chewy toasted marshmallow, chocolate with a hint of cinnamon.

Course Dessert
Keyword beer, beer cupcake, cupcake, smore, stout, stout cupcake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup canola oil
  • 1 tbsp vanilla
  • 1/4 cup milk
  • 3/4 cup Kilter S'more Scout Can substitute with another stout, milk or black coffee.
  • 1 Tbsp White or Apple Cider Vinegar

Filling

  • 1 cup marshmallow fluff

Frosting

  • 1/2 cup butter
  • 2 1/2 cup icing sugar
  • 1 tsp vanilla
  • 2 tbsp cocoa
  • 1/4 cup heavy cream
  • 1 pinch cinnamon

Toppings

  • mini marshmallows
  • mini chocolate chips
  • crumbled graham wafers

Instructions

  1. Combine dry ingredients. Set aside.

  2. Mix all wet ingredients except beer & vinegar.

  3. Add dry ingredients to the wet ingredients.

  4. While mixing, gradually add beer, then vinegar.

  5. Scoop into muffin liners and bake at 350 degrees Farenheight for 20 minutes.

Frosting

  1. Soften butter using the paddle attachment on a stand mixer.

  2. Add vanilla, then the cocoa & icing sugar.

  3. Mix at low speed until combined.

  4. Gradually add the heavy cream and whip on high for 3 minutes or until fluffy.

Filling and Decorating

  1. Once the cupcakes have cooled, fill a piping bag fitted with a round tip with marshmallow fluff.

  2. Plunge the piping tip into the centre of the cupcake and squeeze out a small amount of fluff into each cupcake.

  3. Fill a second piping bag fitted with a 1M tip with icing and place a swirl of icing on each cupcake.

  4. Sprinkle the tops with crumbled graham wafers, mini chocolate chips and mini marshmallows, as desired.

Recipe Notes

If substituting the beer with milk or coffee, the texture of the cupcake may change slightly. 

Oatmeal Applesauce Muffins with Salted Caramel Chips

Every summer my grandma and my friend give me apples from their trees, so I make my own applesauce and use it in my baking year round. I wanted to develop a muffin recipe that was low in sugar and used a good amount of applesauce. Also, a recipe that was filling enough that the kids wouldn’t ask me for another snack after having eaten.

These muffins are made with oats and whole wheat flour, which will give energy and satisfy hunger. I like to use almond milk, however, to keep them school-safe, use dairy, soy, or oat milk instead.

What you need to know about these muffins

  • My kids devoured these.
  • They don’t contain sugar (maple syrup and applesauce sweeten them up)
  • You don’t even have to use your mixer. A whisk or spoon will do.
  • You can freeze them for lunches or snacks.

*These school-safe energy bites also make a great lunch box snack!

Meal Prep Tip

In my Meal Planning for Busy Families Online Course, I mention baking muffins while you eat dinner as a strategy to save time. You can pre-mix the dry and wet ingredients when you do your meal prep for the week, then combine them and pop them in the oven while you’re eating. By the time you’re finished eating, the muffins are ready. Bonus points if your oven is already pre-heating from having cooked dinner!

Other great muffin recipes

I usually stick to a rotation of about 3-4 different muffin recipes. They’re all shared on my Tried & True Pinterest Board. Our go-tos are the Healthy Banana Muffins (with chocolate chips!) and the Healthy Double Chocolate Zucchini Muffins (again, with chocolate chips.)

Double Batch Oatmeal Applesauce Muffins with Salted Caramel Chips

This low-sugar recipe is quick to whip up with a bowl and a spoon. No mixer required!

Course Breakfast, Dessert, Snack
Keyword applesauce, double-batch, muffins, oatmeal
Prep Time 10 minutes
Cook Time 20 minutes
Servings 28 muffins

Ingredients

  • 2 cups unsweetened applesauce
  • 1/2 cup maple syrup
  • 4 tbsp canola oil
  • 2 eggs
  • 2 1/2 cups rolled oats
  • 1/2 cup almond milk
  • 1 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla
  • 1 bag Chipits Salted Caramel Chips can use butterscotch chips

Instructions

  1. Combine all wet ingredients.

  2. Add dry ingredients, except salted caramel chips and stir until combined.

  3. Add salted caramel chips.

  4. Use a triggered ice cream scoop to dispense in muffin liners.

  5. Bake at 375 for 20 minutes.

Healthy, school-safe, gluten-free energy bites

energy bars lined up on a platter next to an open jar of coconut
Healthy, gluten-free, dairy-free, nut-free. What more do you need?

With back-to-school just around the corner, I’m already trying out new snacks for our lunches. These days nearly every school is nut-free or nut-safe.  Even though nuts are an excellent choice for healthy snack options, it’s important to respect the guidelines set out by your child’s school to keep everyone safe. These school-safe energy bites are a product of whatever I had in my pantry this day, but they are gluten-free, dairy-free and nut-free. 

A healthy snack

So what makes them so healthy?

  • High in protein (sunflower seed butter and hemp seeds)
  • Great source of healthy fat (coconut)
  • High in energy providing B vitamins (sunflower seeds)
  • Naturally sweetened (maple syrup, dates)
  • High in fibre and antioxidants (dates)

School-friendly, school-safe

These energy bites are great for school lunches because they’re peanut-free. They are also gluten-free and dairy-free. They travel well, so they’re a great option for an after-school snack, if you’re heading to extra-curricular activities straight from school.

Adult and kid friendly

I have made these “bites” in different sizes.  You can shape them into balls or press them into bars, depending on who you’re serving them to. 

The mixture can be pressed into bars (shown here) or rolled into balls.

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I used my Epicure silicone pan for these, however there are similar ones on Amazon like this one:

Variations and adjustments

You can play around with the dry ingredients to throw in some other healthy ingredients such as ground flax seed, pumpkin seeds or oats. If you want to add nuts, you can sub any nut for the sunflower seeds, or use a nut butter (peanut, almond) instead of sunflower seed butter. You could also add mini chocolate chips, which I didn’t do, but definitely will next time!

These are fairly sweet, so you could also get away with reducing/omitting the maple syrup. I would try mixing it up without it at first, sample it, then add the maple syrup in small amounts to your liking.

Make-ahead

As always, I love a good make-ahead recipe that can be stored in the fridge or freezer for future use.

If you’re looking for a healthy back-to-school lunch idea, check out my Back-to-school lunch bowls.

Also, last year at this time, I purchased The School Year Survival Cookbook and it is life-changing! I especially love and make the Multigrain Muffin Mix regularly and the entire Breakfast section of the book. These recipes are great for getting ahead when meal prepping for back-to-school, but I also use them often when entertaining for brunch. Definitely worth the buy!

Recipe – Healthy, school-safe, gluten-free energy bites 

  • 2 cups dates (soaked in warm water for 20 minutes)
  • 1/2 cup raw sunflower seeds 
  • 1/3 cup sunflower seed butter
  • 1/2 cup hemp seeds
  • 1/4 cup unsweetened coconut (plus more for coating the outsides) 
  • 1 Tbsp. maple syrup

Basically all you have to do is blend everything together in the food processor, once you’ve soaked your dates and drained out the water. Shape into balls (about 1 Tbsp. each) or press into bars, roll in coconut (or coconut flour if you prefer a smoother texture on the outside) and store in an air-tight container in the fridge or freezer. Pretty simple. Enjoy!