For a baking blog with a cupcake logo, you’d think I’d have a lot more than just three cupcake recipes on here, but I don’t. This throwback* post brings that grand total to four. Four is still a far cry from a baker’s dozen. Slowly but surely, I will get there.
These s’mores cupcakes are a good place to start. Similar to the peanut butter cup cupcakes, you can make these as easy or complicated as you want. Use a box mix for the cake part, or make your own. Either way you’ll have something you can be proud of, because the graham cracker crust and marshmallow tops are plenty impressive already.
On this particular day, I went with a box mix. Saving my concentration for the torched marshmallow tops, specifically avoiding burning down my apartment while torching said marshmallows, felt like a better use of my time.
And yes, these things are as delicious as they look. Between the graham cracker bottom, chocolate cake, and toasted marshmallow frosting, there’s nowhere to go wrong. Recipe after the jump.
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 5 1/3 Tbsps unsalted butter, melted
- Use a Devil's Food Cake box mix
- or my favorite Hershey's "Perfectly Chocolate" Chocolate Cake
- 8 large egg whites, at room temperature
- 2 cups sugar
- ½ tsp cream of tartar
- 2 tsps vanilla extract
- Preheat the oven to 350 °F. Line two cupcake pans with paper liners.
- In a small bowl, combine the graham cracker crumbs, sugar and melted butter; and mix well with a fork.
- Drop a nice heaping tablespoon of the graham cracker mixture in the bottom of each cupcake liner, about 18, and press down to line the bottom.
- Bake until golden, about 5 minutes.
- Then fill your cupcakes with chocolate cake batter of your choosing, two-thirds full.
- Bake your cupcakes as directed in your recipe.
- Cool baked cupcakes completely before frosting.
- To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.
- Heat the mixture, whisking frequently, until it reaches 160° F.
- Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes.
- Best part: brown with a kitchen torch and decorate with Hershey's chocolate and/or graham cracker pieces.