I had been on a serious S’mores kick after I figured out I could use a long stick and my broiler to toast marshmallows in the kitchen. So, I decided it was time to try my hand at a S’mores themed cupcake. These came out awesome!
Yield: 48 Mini Cupcakes.
Ingredients – Crust
Receipe from allreceipes.com - http://allrecipes.com/recipe/graham-cracker-crust-i/
*I used a generic graham cracker crust from allrecipes.com and made sure to buy regular and not cinnamon sugar graham crackers.
Preheat oven to 350° and place cupcake liners in pan. Ground graham crackers in a food processor until just blended. Stir in melted butter and sugar and press into cupcake cups. (I like a lot of graham cracker with my S’mores, so I made a pretty thick crust.) Bake 10 minutes at 350° until crispy.
Ingredients – Cupcake Batter
- 1 cup sugar
- .875 cups all-purpose flour (3/4 cup of flour and 2 tbps)
- 3/8 cup HERSHEY'S Cocoa (1/4 cup and 2 tbps)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoons vanilla extract
- 1/2 cup boiling water
*Recipe is halved from Hershey’s Perfect Chocolate Cake.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Spoon or pipe cake mix into cups. Bake at 350 for 12-15 minutes. Pull out of oven and allow to cool on stove top to finish cooking.
Ingredients – Marshmallow Frosting
- 4 large egg whites at room temperature
- 1 cup sugar
- ¼ tsp of cream of tartar
- 1 tsp vanilla extract
*Frosting adapted from Annie’s Eats - http://annies-eats.com/2009/11/16/smores-cupcakes/. This woman is amazing. Check out her blog.
Combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.
As tempting as it is to frost immediately, WAIT! These cupcakes need to be cooled completely first. The first time I tried these I attempted to brown them in the broiler but the heat proved too much and the frosting just ran instead of browned. You’ll need a kitchen torch for that burnt look. Top with a section of a Hershey’s Milk Chocolate Bar and YUM!
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