S’mores Cupcakes

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.

S’mores Cupcakes
Adapted from Lovin’ From the Oven, Originally from Jennifer of Seattle’s Trophy Cupcakes

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.

For the Cake:  This is my favorite go-to chocolate cake for practically everything

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
2 eggs
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!

– Ai