S’mores Cupcakes
 
Prep time
Cook time
Total time
 
Adorable s'mores cupcakes - a graham cracker crust topped with chocolate cake, marshmallow frosting and garnished with graham cracker crumbs. SO good! Recipe source: MarthaStewart.com
Serves: 24 cupcakes
Ingredients
Cake Ingredients:
  • ½ cup natural unsweetened cocoa powder (Dutch Process)
  • 2 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
  • ½ cup boiling water
  • ½ cup buttermilk
  • 1 and ⅓ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup (packed) dark brown sugar
  • ½ cup sugar
  • ½ cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Graham Cracker Crust Ingredients:
  • 1 and ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
Marshmallow Frosting Ingredients:
  • 8 large egg whites
  • 2 cups sugar
  • ½ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
Instructions
Cupcakes:
  1. Position rack in center of oven; preheat to 350°F.
  2. Prepare cupcake tins with paper liners.
  3. Combine cocoa powder and milk chocolate in medium bowl.
  4. Pour boiling water over; whisk until mixture is smooth.
  5. Whisk in buttermilk.
  6. Whisk flour, baking soda, and salt in another medium bowl.
  7. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended.
  8. Add flour and cocoa mixtures; beat until blended (batter will be thin).
  9. Prepare graham cracker crust (below) and then come back to this step.
  10. Divide batter between pans.
  11. Bake cakes until tester inserted into center comes out with some crumbs attached, 15-20 minutes.
  12. Cool in pans on racks for 5 minutes.
  13. Let cool completely before frosting.
Graham Cracker Crust:
  1. Combine graham cracker crumbs, melted butter and sugar in a bowl and combine with a fork.
  2. Press about 1 Tablespoon of the mixture down into each cupcake liner, and use a small glass to press it down and compact it. I used a shot-glass for this. Save the remaining crumbs.
  3. Graham Cracker Crust:
  4. Combine graham cracker crumbs, melted butter and sugar in a bowl and combine with a fork.
  5. Press about 1 Tablespoon of the mixture down into each cupcake liner, and use a small glass to press it down and compact it.
  6. I used a shot-glass for this. Save the remaining crumbs.
  7. After crust is prepared, evenly distribute batter in muffin tins.
  8. Then sprinkle the remaining graham cracker mixture over the top of the cupcake batter.
  9. Bake as directed, and cool completely before frosting.
Marshmallow Frosting:
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer.
  2. Set over a saucepan with simmering water.
  3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  4. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
  5. Add vanilla, and mix until combined. Use immediately.
  6. Garnish with a chocolate bar and dusted cocoa powder, if desired.
  7. Store in an airtight container for up to 2 days before serving, although these are best served the day they are made.
  8. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2011/10/this-is-of-two-smores-cupcake-posts.html/