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We are halfway though July, but the summer is far from over. There are still plenty of parties to attend and camping trips to be had. Camping got me thinking, the ultimate camping treat is…you got it: s’mores! You may not have a fire pit in the middle of your apartment, so the graham cracker, chocolate, marshmallow snack is out of the question, right? Wrong.
So wrong. Time to bust out your trendy new Jessica Steele apron and get baking. We are making s’mores cupcakes. I first tried the s’mores cupcake at Kara’s Cupcake and have been wanting a good recipe to bake it myself.
Luckily, I came across Hello-Eater’s cooking blog. It starts off with a graham cracker cupcake crust followed by a chocolate layer. Add in your cupcake mixture, and top it off with marshmallow frosting. Sounds perfect to me so I went with it. Super fun and easy,it will even taste better than Kara’s! Shhhh, I know blasphemy!
Your friends or kids are going to be impressed when you bring these over to your next summer BBQ or beach day. Bring your kitchen torch along so you and other adults can toast their own marshmallow creme frosting on top of the cupcakes.
I included some step by step images, just to help you along. Have fun, I know you will love this recipe just as much as I did!
For The Cupcakes:
2 cups plus
2 Tbsp sugar
1 3/4 cups flour
3/4 cup plus
1 Tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/4 cup sugar 1/3 cup unsalted butter,
melted 9 ounces bittersweet chocolate, finely chopped
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.
Remove from oven and fill each muffin cup three-quarters full with cake batter.
Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Marshmallow Frosting
8 egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
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