Happy Memorial Day! with S’mores Cupcakes

Yes yes, you can punish me later for lack of posting. But hopefully I can make up for my tardiness with a yummy new recipe?! How bout some S’mores cupcakes to break in the new summer!? Yes, please.

I have a couple of recipes that missed their postings recently. CD@W (cupcake day at work) for both April & May. So, Crap. That’s all I have to say. I’ve been so busy there just never seems like enough time for anything, I need a clone, haha. But it was about time I updated. So many new things going on, time to get the ball rolling again!

For this Memorial Day we decided to hang out with some friends of the hubs. Naturally, I offer to bring dessert, and thanks to technology, it was already requested that I bring cupcakes, haha! What to bring though? Do I make something like and summery? Perhaps my coconut cupcakes with key lime buttercream? Or my instawinner chocolate cupcakes with peanut butter frosting, or my fav…something new! Hello Pinterest and Google, gimme something good! It took prob 5 minutes of perusing other blogs and photos, and s’mores cupcakes were the next challenge! I sorta followed like 3 different recipes to make these cuties, picking and choosing what parts I wanted to include, and it’s safe to say, they were a big hit. Both kids and adults loved them!

So, without further ado, I give you….the gift of the S’mores cupcakes recipe.

S’mores Cupcakes

YIELD: 36 cupcakes

{ “Crust” : Ingredients }

  • 1 1/2 honey graham cracker sleeves (approx 12 rectangles)
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted

{ “Crust” : Preparation }

1. Preheat oven to 350°.

2. Using a food processor, or magic bullet, since I don’t have a fancy processor, crumbify your graham crackers. (think graham cracker crust, yum:) )

3. In a microwave safe bowl, melt butter.

4. Mix sugar and melted butter with graham cracker crumbs in processor until well combined.

5. Place approx 2 tsp (small kitchen spoon) of mixture in bottom of cupcake liners, then, using your (clean) fingers, pack the crumbs down to form a sort of “crust” for the cupcakes.

{ Cake : Ingredients }

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 oz bittersweet chocolate, finely chopped
  • 3/4 cup boiling water

{ Cake : Preparation }

1. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

2.  Add eggs, milk, oil, butter, vanilla and chocolate. Beat on medium speed for one minute.

3.  Stir in boiling water (the batter will be thin, don’t worry, this is right).

4.  Fill liners 2/3 full with batter. (Easiest to put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

5.  Bake for approximately 15 – 20 minutes. My oven tends to be hotter than average, so check cupcakes at 15 minutes. If toothpick comes out clean, take those babies out! If there are crumbs on the toothpick, leave in a couple more minutes. If batter is still on the toothpick, wait at least 5 more minutes. But in the end, the nose knows. So once you start to smell them, keep an eye out!!

6.  Cool completely on wire rack before frosting.

**Note: This may just be habit because my oven is old, but I only cook 12 at a time to ensure an even cooking amongst all the cupcakes. One day, when I’m rich and have a Viking, I’ll let you know if cooking 24 works, LOL.

{ Marshmallow Frosting : Ingredients }

  • 3 (large) egg whites
  • 1 cup sugar
  • 6 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract

{ Marshmallow Frosting : Preparation }

1. In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

2.  Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 – 5 minutes

3.  Remove the bowl from the saucepan.  Using an electric mixer, beat on medium-high speed, about 2 minutes.

4.  In a small bowl, microwave mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

5.  Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla.  Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes).  Use frosting right away.

6.  For piping, I would suggest using either an Ateco 855 or Wilton 1B tip.

7.  Should you want to add a little something extra, use a kitchen torch (ex: for creme brulee) and toast up the ridges of the icing, then you can use whatever accessories you like to top it off! I of course, used little graham cracker bits and a square of Hershey’s chocolate.



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