Friday, July 29, 2011

S'Mores Cupcakes

One of my favorite movies of all time is
The Sandlot.
It never fails to make me laugh,
or want to make a S'more.

I love the scene where the boys are having a sleepover
and Ham Porter asks Smalls if he wants a s'more...

Classic, right?
I laugh everytime!

Well, since s'more season (aka summer) is heavily upon us,
I thought it would be fun to make a S'mores Cupcake
for my weekly cupcake.

I wanted a graham cracker crust, melted chocolate and marshmallows in the middle,
and a nicely toasted marshmallow frosting to top everything off.
Yeah, they were gooey and messy, and everything a s'more should be!

So, I scoured the internet to find some recipes.
Since I haven't been baking that long, I am trying a bunch of different recipes
and will eventually stick with the ones that I like.

I came across the recipe from Annie's Eats.

So, here's the recipe...

For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
Mini marshmallows (optional)

For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water 

For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract 

Preheat the oven to 350° F.  Line two cupcake pans with paper liners. (I wanted some mini cupcakes, so I  baked about 18 large cupcakes and 20 mini cupcakes. I still had some batter left over, though.) 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: I used the bottom of my tablespoon measuring spoon to press down the crust. It worked great.)  Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

If you would like to have mini marshmallows in the middle, just put a couple of them in each cup.
If not, then omit this step.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl just enough to combine.  In another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. (If you put the marshmallows in, they will rise to the top.)  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.  
*The marshmallows will be puffed up. That's okay because they will deflate as they cool down.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.  (Note: I just set my clean, dry mixer bowl over simmering water, 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.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).  

I didn't have a kitchen torch, so I just used my candle lighter. It worked just fine.

I know this is pretty labor intensive, but if you wanted to use a cake mix from a box,
I'm sure it would work just the same.

I loved the frosting.
It was so gooey and tasted like marshmallow puff.
All I was missing was the campfire.


  1. So, I make Smores cupcakes a bit differently. Still so tummy! They are my fave. :)

  2. Uh Claudia??? YOU ARE AWESOME! Please move to D.C. and be my next door neighbor. Thank you. :)



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