S’mores please!

Saturday was the boyfriend’s birthday… he asked for S’mores cupcakes and since it was his birthday, I had to find a super awesome s’mores cupcake recipe!  The best thing about this recipe is the all kinds of amazing marshmallow fluff that becomes the frosting.  The 2nd best thing about this recipe is the little torch that you get to use to get that authentic s’mores feeling for your cupcakes 😉  Birthday boyfriend was not disappointed!

I think these are probably one of the fanciest looking cupcakes that I’ve ever made… they also tasted pretty great.  The graham cracker crust is super easy to make, the chocolate cake is moist and full of flavor (although, if you have a chocolate cake you already love, nothing says you can’t use that instead of this recipe) and well, the homemade marshmallow fluff-I could have eaten that stuff ALLLLLL the live long day.  I wanted to make it again and eat it by the spoon full just ’cause.  But then I realized that’s a little out of control.  I think next time I’ll make some whoppie pies and use the fluff in the middle *drrroooollll* … yum.

You can find this s’mores Cupcake recipes in a few different places, but I think most posts say that they were originally inspired by Trophy Cupcakes, which is up in the Seattle area. I’ve never had their s’mores cupcakes, but I’m a big fan of their Hummingbird cupcakes so I’m sure those are delicious as well.  Just a heads up, the chocolate batter is really thin, maybe that doesn’t stress you out, but it always stresses me out.  Please don’t fret, it will be thin, but the cupcakes will turn out great.

You’ll need a cooking thermometer and a little butane torch on hand to make these cupcakes.  I highly recommend the cooking thermometer because you need to make sure that the egg whites mixture reaches a certain temperature to be safe and the butane torch is super helpful (especially if you love some creme brulee ;)) and much safer than the oven/broiler method, which I super don’t recommend, lol.   I picked up my little torch from Bed Bath & Beyond for about $30 and the butane was about $8.

*Indicates helpful Tips & Tricks 🙂

S’mores Cupcakes: (Recipe Source: Annie’s Eats)

Graham cracker crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• 8 oz. bittersweet chocolate, finely chopped

Cake:

• 2 cups plus 2 tbsp. sugar
• 1¾ cups all-purpose flour
• ¾ cup plus 1 tbsp. cocoa powder
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

Frosting:

• 8 large egg whites, at room temperature
• 2 cups sugar
• ½ tsp. cream of tartar
• 2 tsp. vanilla extract

1. Preheat oven to 350F.  Line 2 cupcake pans with cupcake liners.
2. Crush graham crackers until they are a fine crumb.  Melt butter in microwave for 10-15 seconds.  Add graham cracker crumbs and melted butter to a small mixing bowl with sugar.  Mix until combined with a fork.
3. Spoon 1 tablespoon of crust into each liner and press down (*I used a shot glass to get the crust even), bake for 5 mins.
4. Sprinkle a small amount of the chopped chocolate evenly in each cupcake tin.
5. To make the cake: sift together sugar, flour, cocoa powder, baking powder, baking soda and salt.
6. In a mixing bowl, combine: eggs, milk, vegetable oil, and vanilla extract and whisk together.
7. Add the dry ingredients to a standing bowl mixer fitted with the paddle attachment and mix on low speed to combine.  Add the egg mixture to the dry ingredients and mix on low for 30 seconds.
8. Scrape down the sides of the bowl and beat on medium speed for 2 mins.  Add the boiling water and stir until combined (batter will be thin).
9. Divide batter evenly, filling each 3/4 way full (*if you use an ice-cream scooper to fill your liners, your cupcakes will consistently come out the same size & shape)
10. Return the cupcakes to the oven and bake for 18-20 mins rotating pans 1/2 way through.
11. Let cool 5-10 mins and then transfer to a cooling rack.
12. To make the frosting: Using a double broiler method combine the egg whites, sugar, and cream of tartar.  (*I used my clean mixing bowl over a small pan filled with simmering water).
13. Heat the mixture on medium heat until it reaches 160F, whisking frequently. (*this took me about 20 minutes, it was kind of a long process but totally worth it.)
14. Transfer the bowl to your standing bowl mixer fitted with the whisk attachment.  Whisk at a low speed and gradually increase to medium high speed until stiff glossy peaks form.
15. Mix in the vanilla until combined. Pipe frosting as desired. Brown with your kitchen torch to get the full s’mores effect 🙂 (*keep your torch about 6 inches away from your cupcake and move it quickly over the frosting until you get the browning you desire).
16. Enjoy!

*Indicates helpful Tips & Tricks 🙂

Hope that you all have an amazing week 😉 and you enjoy these super fun cupcakes!

xoxo-Jenn