Tuesday, September 14, 2010
Posted by Lindsey at 6:50 PM
Can I have s'more please? :) I have had my eye on these cupcakes for about a month now, and I just got around to making them this past weekend. What a delightful treat! I haven't had an actual s'more before, but the flavor combination has always appealed to me... I mean, when I was a kid I used to eat s'mores pop-tarts like they were going out of style!
Matt was completely sold on these cupcakes. He's usually not a big fan of cupcakes, so I knew I was onto something!
The recipe actually called for toasting the marshmallow frosting. I decided against that with this batch but may have to give it a try the next time. Regardless, the cake and the graham cracker bottom are the real winners here. I sampled a cupcake before frosting them, and I just as easily could have served them fresh out of the oven!
Note: You will want to make sure you have a tall glass of milk on hand before devouring one of these!
Cupcakes (yields 2 dozen):
2 1/4 cups plus 2 Tbsp sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 Tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
8 oz bittersweet chocolate, finely chopped
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp pure vanilla extract
For cupcakes, preheat oven to 350°. Line 2 muffin pans with cupcake liners; set aside.
In a large bowl, whisk together 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, mix together eggs, milk, oil, and vanilla with an electric mixer; add flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing for 2 minutes. Add boiling water and stir to combine; set batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a medium bowl. Stir until well combined. Evenly place graham cracker mixture into muffin cups. Pack crumbs into cupcake liners using the bottom of a small glass. Sprinkle a small amount of chopped chocolate in muffin cups over crumb layer and bake until graham cracker mixture is golden, about 5 minutes. (Reserve any extra graham cracker crumbs for decorating.)
Remove from oven and fill muffin cups three quarters full with cake batter. Sprinkle each with remaining chocolate (reserving extra for decorating). Return to oven and bake 18-20 minutes, rotating pans halfway through baking. Cupcakes are done when toothpick inserted in center of cupcake comes out clean. Place pans on wire racks for cooling. Cool in pans for 10 minutes, then remove from pans to cool completely.
For frosting, place egg whites, sugar and cream of tarter in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and mixture is warm to touch, about 3-4 minutes. Transfer bowl to electric mixer fitted with whisk attachment. Beat, starting on low speed and gradually increase to high, about 5-7 minutes until stiff, glossy peaks form. Add vanilla, and mix until combined. Use immediately.
To decorate, pipe icing with large round tip. Sprinkle with remaining graham cracker crumbs and chopped chocolate, and top with Hershey bar and piece of graham cracker.
Source: Butter + Cream