This is first of two s’mores cupcake posts.  I searched high and low for the perfect recipe and finally narrowed it down to two – but I just couldn’t decide which I liked better.  So, what to do?  Make both.  Yep, I made two different s’mores cupcake recipes in three days.  The winner?  I still can’t decide so I’ll let you be the judge – I’ll post the other recipe soon.

This recipe was probably the easiest of the two.  It’s a dark chocolate cake on a graham-cracker “crust,” and topped with a graham cracker crumb and marshmallow frosting.  While the flavors were wonderful, I’m not sure that it really tasted all that much like a s’more.  And I can tell you one thing – my kitchen will not be without a kitchen torch much longer…I’m afraid Santa will need to swing by Crate & Barrel this Christmas, ’cause it’s now on my list.

I purchased graham cracker crumbs at the store, but you can certainly crush up your own, and I used my favorite chocolate cake recipe but any chocolate recipe will do.  Next time I make this I might fill it with a chocolate ganache and I’m going to toast the heck out of the frosting with my new kitchen torch.  (Hint, hint, Santa.)

I garnished the stark white marshmallow frosting with a chocolate square and cocoa powder, because for some reason I can’t just leave well-enough alone.  I hope you’ll give these a try, they were a hit around here!

Enjoy!

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Thanks for stopping by today!

♥erin

S’mores Cupcakes

 

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Prep time

35 mins

Cook time

20 mins

Total time

1 hour 30 mins

 

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!

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