S’mores are a fond childhood memory for me– my mom would never let us near fire of any kind, so my sister and I used to make them ghetto style on a plate in the microwave. As in, the marshmallow puffs up incredibly big, absolutely untoasted, the chocolate melts into a gooey mess, and you put it all together very quickly with the graham crackers, and voila! You have yourself a microwaved s’more. Turn on the tv and call it a self made after-school snack. We were such dorks, but not to worry, times have changed.
When I came across these S’more cupcakes I bookmarked it immediately so I could make them. Graham cracker crust, rich chocolate cake, topped with toasted marshmallow frosting… need I say more? Let’s just say that these cupcakes will have you coming back for S’more.
Two halves of a whole:
Don’t leave me…
If you’re going down, then I’m going with you
And now we’re showing everyone our bottoms.
For the Crust:
1 1/2 cups graham cracker crumbs (about 20 squares pulsed in a food processor)
1/4 cup sugar
1/3 cup unsalted butter, melted
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared muffin tins.
Bake 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the Marshmallow Frosting:
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 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.
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 and then lightly torch with a kitchen burner.
Note: Be careful with the marshmallow frosting, and serve after frosting and toasting! I took half of these down to LA with me on a road trip on a hot weekend in June and the frosting started deflating and sliding. I’m sure it was a combination of the heat and the movement of the car. They still got devoured, they just didn’t quite look like what they originally did!