S'more Cupcakes

Posted by Priscilla Tsai on Mon, Jul 12, 2010 at 8:00 AM

Gimme s'more of these cupcakes.

There are a variety of "s'more cupcakes" floating around the web on food blogs here and there. Most use a chocolate cake base and a meringue frosting, which is then toasted brown with a blow torch.

Too cheap to purchase a $30 blow torch, I've designed my own version of a s'more cupcake with a marshmallow fluff buttercream, graham cracker cake base, and chocolate filling in the middle (see diagram below).

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smore cupcake008

What's unusual is the cake part doesn't use any flour. In place of flour, the recipe calls for graham cracker crumbs. This imparts the graham-y flavor to the cupcakes.

Once baked, I cut little divots into the middle of each cupcake using a small paring knife, then filled the holes with chocolate ganache, like so:

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The frosting took me two tries. First I tried an egg white-based frosting, but it turned out strange and foamy. Only after piping it on all the cupcakes, did I decide that I hated it and scraped it all off. Cupcake crisis!

Starting over, I went with a new frosting – this time making a buttercream with marshmallow fluff. This was so much better. Marshmallowy, fluffy, smooth, and creamy, this frosting is amazing.

To finish them off, I topped each with graham cracker crumbs, and a square of the iconic Hershey's chocolate bar.

Graham Cracker Cupcakes

Printer-friendly recipe

Makes 24 cupcakes.

Ingredients:

2 cups graham cracker crumbs

2 tsp. baking powder

¼ tsp. salt

3 large eggs, separated

8 tbsp. unsalted butter, at room temperature

1 cup sugar

1 tsp. vanilla extract

1 cup milk

1 recipe Chocolate ganache

1 recipe Marshmallow fluff buttercream

Directions:

Preheat the oven to 350° F.  Line 24 muffin tins with paper liners. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.  Transfer to a separate bowl and set aside.  Replace the mixer bowl and fit with the paddle attachment.  Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.  Mix in the egg yolks until well combined.  Stir in the vanilla extract.

Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.  Using a rubber spatula, fold in about a third of the egg whites to lighten the batter.  Gently fold in the remaining egg whites until completely incorporated.

Divide the batter evenly in tins, about 2/3 full.  Bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for about 5-10 minutes, then let cool completely.

Once cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though). Fill with chocolate ganache. Frost with the marshmallow fluff buttercream and then garnish with graham cracker crumbs and chocolate.

Chocolate ganache

Ingredients

2 oz. semi-sweet chocolate

1/4 cup heavy cream

1 tbsp. confectioner's sugar

Directions

Combine ingredients in a microwave-safe bowl. Microwave on high for 20-30 seconds. Whisk together until smooth. Chill in refrigerator until ready to use.

Marshmallow fluff buttercream

Ingredients

1 cup (2 sticks) butter

1 (7 oz) jar marshmallow creme

3 cups confectioner's sugar

1 tbsp. milk

Directions

Beat butter until fluffy. Beat in marshmallow creme until incorporated.

Add sugar and beat until fluffy (3-5 min). If needed, add milk to get desired consistency.

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Comments (10)

Showing 1-10 of 10

S'mores in any way shape or form seems to be so popular right now. Your cupcakes look delicious! My Cookie Carnival blog event just made S'mores Cookie Bars for their cookie recipe. They were so good! I'd love for you to join us in the Cookie Carnival! http://tamiskitchentabletalk.blogspot.com/2010/02/welcome-to-cookie-carnivals-new-home.html Tami

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Posted by Tami on 07/13/2010 at 12:07 AM

That looks really good. I especially love the diagram. Beautifully rendered!

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Posted by Jody Mace on 07/13/2010 at 9:42 PM

I tried to make your s'more cupcakes and failed four times. The batter seems to be very liquidy when all finished. Then when they are in the oven, they rise a little and then fall. I was wondering if thats what they are supposed to do or does anyone know what i might of did wrong? I cant get my Cupcake base to look like the picture.

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Posted by Calli on 07/16/2010 at 11:40 AM

Hi Calli, My cupcakes rose and then fell after baking as well. Be careful when mixing the egg whites and also when folding them into the rest of the batter. Sorry to hear your cupcakes didn't turn out!

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Posted by Priscilla Tsai on 07/16/2010 at 2:10 PM

I made these yesterday and they are amazing! Thanks for the recipe.

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Posted by Jen on 10/18/2010 at 7:37 PM

wow this looks amazing! I just made a s'more cookie bar for my blog myself...cant go wrong with s'mores! :) http://damegoodeats.blogspot.com/2010/10/smore-cookie-bars.html

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Posted by Tarrah Dame on 10/20/2010 at 11:31 AM

Hello Priscilla! I'd like to try this recipe. I just printed and I got 8 blank pages. How do I print your recipe? Thanks.

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Posted by lilkunta on 02/08/2011 at 5:56 PM

Hi there, try printing from this link: https://docs.google.com/document/d/1FnVocLoih4fJ4K0GVAm171IJuywxl7_MnTYRsoysYVg/edit?hl=en Hope it works better for you. Happy baking!

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Posted by Priscilla Tsai on 02/16/2011 at 11:19 AM

Can you toast this frosting with a torch or will it just melt instead of get toasty?

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Posted by Brad on 04/26/2011 at 11:09 AM

This buttercream will melt. If you want to toast your frosting, try a marshmallow meringue type frosting like this one from Martha Stewart: Ingredients * 8 large egg whites * 2 cups sugar * 1/2 teaspoon cream of tartar * 2 teaspoons pure vanilla extract Directions 1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. 2. 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. Add vanilla, and mix until combined. Use immediately.

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Posted by Priscilla Tsai on 04/26/2011 at 2:35 PM
Showing 1-10 of 10

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