Just because there is snow on the ground (well, here in Michigan, anyway) doesn't mean that you can't enjoy that tasty, outdoor campfire treat called s'more. I have a favorite recipe that I use. It's a slightly altered one found here on Martha Stewart's website.
I admit that it takes a lot of effort to make these cuppies. However, it's unbelievably delicious and quickly became a favorite among my friends. I'll share with you a little later how you can make some alterations that will create an easier but no less yummy cuppy.
I used the above cupcake liners because nothing screams s'more like plaid. And you don't even need to go to a specialty shop online to find these! They are Reynolds Party Cups and I found them at a local grocery store in the baking aisle.
S'more Cupcakes - Makes approximately 28 cupcakes
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (or approximately 18 squares)
- 1/3 cup unsalted butter, melted
- 1 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- In a large bowl, add 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix with a whisk. Set aside.
- In a separate bowl, mix together eggs, milk, oil, and vanilla on medium speed with an electric mixer
- Add the liquid mixture to the dry ingredients and beat on medium speed until well combine.
- Add boiling water and stir to combine. Set the cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl. Stir with a wooden spoon until well combined. It will smell very, very good!
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use a small glass to pack down the graham cracker at the bottom of the cupcake liner. I used a small candle holder that I received from my cousin's wedding.
Glass on top of graham cracker crust
Ta da! Smooth graham cracker bottom
9. Cover the graham cracker layer with chocolate chips.
You can use more chocolate chips if you like
10. Place cupcake tins in the oven and bake for about 5 minutes. The graham cracker crust should be nice and golden.
11. Remove from oven and fill the paper liners 3/4 full with batter. Return the tins to the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
12. Allow the cupcakes to cool in the tin placed on a wire rack for about 10 minutes. Then remove the cupcakes from the tin and allow them to completely cool on the wire rack.
Ok, now on to my favorite part: the marshmallow frosting! I have made this frosting 3 times. Twice with a hand mixer and once with a standing mixer. It is MUCH easier to make with a standing mixer. You can use a hand mixer, just prepare to be patient and give your arm a little workout.
Marshmallow Frosting - Enough to generously cover at least 24 cupcakes
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Place egg whites, sugar, and cream of tartar in a metal bowl. Set over a saucepan with simmering water to create a double boiler. Using a whisk attachment on a hand mixer, whisk continuously until the sugar is dissolved and whites are warm to the touch. This should take less than 5 minutes.
- Transfer contents to a large bowl at room temperature. Using a whisk attachment, beat on low speed. Gradually increase the speed of the mixer to high and keep whisking until stiff, glossy peaks form. If you are using a standing mixer, this will take approximately 5 to 7 minutes but may take longer using a hand mixer.
- Add vanilla, and mix until combined.
It will come out decadently fluffy and sweet. Just try not to eat some of it out of the bowl before it makes it onto a cupcake!
It is possible to swirl the frosting using a large zip-lock bag and cutting a corner off. However, I used a pastry bag and a 1M Wilton tip. If you make cupcakes frequently, it's worthwhile to purchase either a reusable pastry bag or some disposable pastry bags and a 1M tip. They are not very expensive and it gives your cupcakes a professional look with minimal effort.
To finish off your cupcakes, transfer the frosting to a pastry bag with your 1M tip (or if you don't use Wilton, you could use Ateco #867 or Ateco #809). Wilton has a good tutorial on how to do this here. They also tell you how to make the 1M swirl here. Basically, hold the bag at 90 degrees to the cupcake. Make a swirl from the outside of the cupcake into the center.
You're now at the last step... toasting the marshmallow! If you are a lucky person with a kitchen torch, you can use that. Otherwise, put your oven on broiler and place your cupcakes on the top shelf of the oven. Watch them carefully! It should take about 8 seconds or so depending on your oven for the frosting to turn a nice brown color.
If you're feeling extra fancy, you can even add a little teddy graham or bunny graham to the cupcake at the end. If you add it before you toast the cupcakes they might burn in the oven.
It's a lot of work, but worth it if you have the time and the energy. If you don't you could replace store-purchased marshmallow fluff for the frosting (I don't know if you can make the swirl with it, though). You can just use a chocolate box bake and forgo the crust and just stir some graham cracker pieces into the cake and save the entire baking adventure for another day.