S’more Cupcakes

Is there anything that screams “bonfire” more than a s’more? I’ve made these cupcakes for a camping themed birthday party, and several times just because. 😊 This particular instance was a work Labor Day party… Might as well bring a bit of end-of-summer fun while we’re stuck indoors working. They are a bit time consuming but totally worth it! Buttery graham cracker crust, rich chocolate cake, and sweet marshmallowy meringue frosting… Can’t you just taste the s’mores goodness?

For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
For the cake:
½ cup plus 1 tablespoon cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream
For the frosting:
4 large egg whites, at room temperature
1 cup sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom (I used the bottom of my tablespoon; you could easily use a small glass or something similar.)
Bake for 5 minutes, then set aside.

Next, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend. Combine the butter and sugar in another medium bowl. Microwave in 30 second increments, stirring between, until butter is melted and the mixture is smooth. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. Fill cupcake liners with batter, each about ¾-full. Bake for about 18 minutes, rotating pan halfway through baking. Set aside to cool.
Ooooh, this frosting. Here we do again 😉 Combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Here’s proof that it WILL eventually get there:

Transfer the mixture to the bowl of your stand mixer, and start whisking. Start at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Transfer to a pastry bag and pipe frosting onto cooled cupcakes.

If you really want to up your cupcake game, brown the marshmallow frosting with a kitchen torch, lighter- whatever fire source you have. Additional garnish could include mini graham crackers and chocolate bars if you have them on hand! Really wishing I had a photo of the ones I did for the birthday party now. They looked so cute!

Like I said, a bit more time consuming but the results are perfectly scrumptious! Hope you work up the courage to give ’em a try. 😊

Recipe from Annie’s Eats


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