S'more Cupcakes

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) and serve them warm so the chocolate is melty (although honestly, they were pretty awesome cold as well).

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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