s'more cupcakes

Today I made s'more cupcakes! I got the recipe from Tracey's Culinary Adventures. Now, don't ask me what got into me but I decided to make these cupcakes for ALL the kids! Yes, I made 192 cupcakes, although some didn't work out so well so they got discarded. They turned out way cute, but I'm not sure if I will make these again. I had to multiply the recipe, obviously, and I don't know if something happened with my math (which is very likely) or if that was how the batter was suppose to be, but my batter was WAY runny. I added some extra flour - probably about 6 cups - but they were still pretty runny. They baked ok, but most of them fell in the middles and I wasn't too pleased overall. Plus, they were super dark brown - almost black.

Also, the recipe stated that it was for 24 cupcakes, so I multiplied accordingly and had way too much batter. So when I did the marshmallow topping I didn't multiply the recipe nearly as much and ended up way short. My luck! But those really are my only complaints. The graham cracker crust on the bottom is way cute and I LOVE the marshmallow topping!

They even look good if you don't have the little cooking torch to make them looked roasted!
My suggestion for anyone who wants to make these are to use whatever chocolate cake recipe you like, then follow the rest of the recipe the same :)

S'more Cupcakes
from Tracey's Culinary Adventures

Graham Cracker Base

1 1/2 cups graham cracker crumbs
3 tablespoons unsalted butter, melted


1 large Hershey's bar, roughly chopped

Preheat oven to 350 F. Line two 12-cup muffin tins with paper liners.

Combine the graham cracker crumbs and melted butter in a small bowl. Mix to ensure all graham cracker crumbs are moistened. Add about a teaspoon to a teaspoon and a half of the mixture into the bottom of each paper-lined cup. Pat the mixture down to form a "crust" (a shot glass is an excellent tool for pressing the crust in!). Top each crust with a bit of the chopped chocolate.

Chocolate Cupcakes

2 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 tsp salt

2 large whole eggs, plus 1 egg yolk
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 tsp vanilla extract
1 1/4 cups warm water

In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder and salt. Whisk together. In a medium bowl, whisk together all of the wet ingredients (eggs, milk, vegetable oil, vanilla extract and water). Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.

Top the graham cracker base and chopped chocolate with the cupcake batter. Fill each tin about three-quarters full. If you have graham cracker base remaining, sprinkle some over the top of each cupcake before they go in the oven. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched. Cool completely on a wire rack before frosting.

Marshmallow Frosting
from Baking: From My Home to Yours, by Dorie Greenspan

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour the hot syrup between the beater(s) and the side of the bowl. Splatters are inevitable - don't try to scrape them into the egg whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting.

Although you could keep it in the fridge in a pinch, it's really better to use it right away. Using a pastry bag or a ziploc bag with one corner cut off, pipe the marshmallow frosting onto the top of each cupcake. If desired, use a kitchen torch to brown the frosting a bit. Once the frosting sets, you'll have a slightly crisp exterior with a soft, fluffy interior!



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