I love s’mores - especially on a summer night at a beach bonfire surrounded by old friends. Theres just something about the delectable combination of melted chocolate and marshmallow with a graham cracker. When the opportunity arose to bake something for a holiday party, I immediately thought of s’mores mini cupcakes:
Adapted from Martha Stewart.
Makes 3 1/2 dozen mini cupcakes
For the Chocolate - Graham Cracker Cupcake:
1 cup + 1/8 cup sugar
1 cup all purpose flour
3/8 cup cocoa powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup boiling water
10 squares graham crackers, crumbed
1/4 cup butter, melted
1. Preheat oven to 350 F. Line mini cupcake pan with mini cupcake liners and set aside.
2. Sift 1 cup sugar, flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Fitted with the paddle attachement, mix together.
3. In a medium bowl, whisk milk, vegetable oil, eggs, and vanilla. Add to flour mixture on low speed and mix just until combined, about 30 seconds. Scrape down the sides and continue to mix for another 2 minutes. Add boiling water and whisk by hand to avoid any splashing.
4. In a separate bowl, mix graham cracker crumbs, melted butter, and remaining 1/8 sugar. Using a tsp., spoon one tsp. into each cupcake liner and push down lightly with the back of the teaspoon.
5. Bake graham cracker lined cupcakes in oven for about 5 minutes.
6. Remove from oven and add chocolate cupcake batter 3/4 full in each cupcake. Sprinkle cupcakes with remaining graham cracker crumbs. Bake for 15 minutes, until a toothpick tester comes out clean.
For the Marshmallow Frosting:
2 egg whites, at room temperature
1/2 cup sugar
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1. Place egg whites, sugar and cream of tartar in the heatproof mixing bowl of an electric stand mixer. Hold over a saucepan with simmering water and whisk by hand for about 3 minutes until sugar melts and is no longer grainy between the fingertips.
2. With electric mixer fitted with the whisk attachement, whisk starting at low speed and gradually increase to high. Whisk until stiff peaks form. This will take about 7 minutes. Add vanilla extract and mix just until combined. Transfer to a piping bag fitted with a star or french tip.
Using a piping bag, ice the marshmallow onto cooled cupcakes. Using a blow torch, torch the top to mimik lightly melted marshmallow. Add a mini marshmallow to garnish and serve!
Don’t be fooled by the seemingly long list of ingredients. This is actually an easy recipe and if you have a large measuring cup, you can mix the wet ingredients all in that measuring cup so this whole recipe is actually like a one bowl cupcake. This is sure to impress.