S’more Cupcakes

19 Nov

I have to be honest – these cupcakes are one of the most amazing things I’ve ever made. They weren’t terribly hard, they just take some time and patience. You have the three classic flavors layered together – the graham cracker crust, the chocolate cupcake, and the marshmallow frosting. It makes for an impressive (and delicious) bite when you dig in. Also, if you’re in a crunch, you can absolutely use a boxed cake mix instead. No one will know…or care, to be honest!


I was way excited to use my handy kitchen torch – oh how I’ve missed you! But a word to the wise, be careful when toasting the frosting – if you get too close to the cupcake paper, you’ll have some little flames to extinguish. You don’t have to toast the frosting, but if possible, please do.

By the way, am I the only one who can’t eat anything s’more related without thinking of the classic scene from The Sandlot? Here’s some nostalgia for you. You’re welcome. And “you’re killing me, Smalls!”

S’more Cupcakes

Ingredients:
For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 Tbsp unsalted butter, melted

For the cake:
1/2 cup plus 1 Tbsp Dutch-process cocoa powder
1/2 cup plus 1 Tbsp hot water
2 1/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 sticks plus 1 Tbsp unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 Tbsp vanilla extract
3/4 cup sour cream

For the frosting:
4 large egg whites, at room temperature
1 cup sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Yield: 2 dozen cupcakes

Directions:
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. (Note: The bottom of a small cup or bottle works well here.) Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

In a small bowl, 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 a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. 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.

Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 18 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. (Note: I use my clean, dry mixer bowl right off the bat 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. Transfer the frosting to a pastry bag fitted with a decorative tip. Brown with a kitchen torch and garnish with chocolate and graham cracker pieces if wanted.

Source: Annie’s Eats

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