Tucker made me s'more cupcakes for my birthday and they were pretty amazing (they were also a huge hit at my office). There are a lot of s'more cupcake recipes out there already, this one is a bit of an adaptation of several different ones. The key is to use really good chocolate (we use this chocolate
Cupcake Base
(Perfect All-American Chocolate Butter Cake from The Cake Bible
1/2 cup + 3 Tbs unsweetened cocoa
1 cup boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 cups + 2Tbs sifted cake flour (note, measure AFTER sifting)
1 1/2 cups sugar
1 Tbs baking powder
3/4 tsp salt
1 cup unsalted butter (softened)
Graham crackers
Really good chocolate, broken into little pieces (don't use chocolate chips, they have stabilizers in them and won't melt)
- Preheat oven to 350
- Whisk cocoa and boiling water until smooth, cool
- In another bowl lightly combine eggs, 1/4 cocoa mixture, vanilla
- In another bowl, combine remaining dry ingredients, mix on low for 30 sec
- Add butter and remaining cocoa mixture, mix on low until moistened
- Increase to medium, beat 1 1/2 min, scrape down sides
- Gradually add egg mixture in 3 batches, beat for 20 sec after each addition, scrape down sides
- Push about a tablespoon of crushed graham cracker into the bottom of each cupcake paper
- Add some chocolate on top
- Scrape batter into cupcake papers
- Bake 20 min or until tester comes out clean
- Let cool in pan 10 min, then place onto wire racks and cool slightly
Marshmallow Frosting
(from Martha Stewart)
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.
- Pipe marshmallow frosting onto warm cupcakes and lightly toast them with a kitchen torch
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