S'mores Cupcakes


For the graham cracker crust:
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/4 cup sugar
5 tablespoons unsalted butter, melted
6 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups PLUS 2 tablespoons sugar
1 3/4 cups flour
3/4 cup PLUS 1 tablespoon cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the marshmallow frosting:
8 large egg whites, at room temperature
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons clear vanilla extract (to help maintain bright white color)


To make the graham cracker crust: Preheat oven to 350 degrees F. Line two cupcake pans with liners.
In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine. Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. (I used a vitamin bottle wrapped in plastic wrap.) Sprinkle a small amount of chopped chocolate on top of the graham cracker crust. Bake for 5 minutes or until the crust is golden. Remove from the oven and maintain the oven temperature.
To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed just to combine. In a mixing bowl, whisk together eggs, milk, vegetable oil and vanilla. With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir to combine (batter will be very thin).
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
To make the frosting: Combine egg whites, sugar and cream of tartar in a large heatproof bowl. Place bowl on top of a saucepan filled with water, making sure the bottom of the bowl does not touch the water. Heat the mixture over simmering water, whisking constantly until the sugar is dissolved (about 5 minutes, or until the temperature reads 140 degrees F on a thermometer).
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed and gradually increase to medium-high speed until stiff, glossy peaks form (about 5-7 minutes). Add vanilla and mix until combined. Use immediately.
Frost cupcakes as desired. Toast marshmallow frosting with a kitchen torch.




Me And My Sweets's picture

Beautiful and sounds delicious! great combo! :-)



- The graham cracker crumbs can be made with a food processor or by placing the crackers in a plastic bag and crushing with a rolling pin or other heavy object.
- I transferred the batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes. You can adjust the amounts for the graham cracker crust accordingly.
- Optional garnish include chocolate squares and graham cracker segments.


24+ cupcakes


Tuesday, October 11, 2011 - 3:10pm


Related Cooking Videos