Hello, fall. I'm happy to see you this year.
Fall and I have never been the best of friends. But since moving to LA a little over two years ago, I've started to look forward to fall and I'm not quite sure why. Maybe I've realized that fall actually does have a lot to offer. Or maybe it's simply because I finally get to wear my favorite boots again. But I have a feeling that the reason I've started to welcome fall with open arms is because our apartment has no a/c. Have I mentioned that I love to bake? Well, my baking does not take a summer vacation.
(read: apartment temperature ≥ a furnace)
Seriously though, these are some of the most delicious cupcakes I have tasted and I keep looking for excuses to make them. I hope you'll try them too!
S’mores Cupcakes
makes 24+ cupcakes
Printer-Friendly Version
Ingredients:
For the graham cracker crust:
makes 24+ cupcakes
Printer-Friendly Version
Ingredients:
For the graham cracker crust:
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/4 cup sugar
5 tablespoons unsalted butter, melted
6 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups PLUS 2 tablespoons sugar
1 3/4 cups flour
3/4 cup PLUS 1 tablespoon cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the marshmallow frosting:
8 large egg whites, at room temperature
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons clear vanilla extract (to help maintain bright white color)
Directions:
Preheat oven to 350 degrees F. Line two cupcake pans with liners.
To make the graham cracker crust: In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine. Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. (I used a vitamin bottle wrapped in plastic wrap.) Sprinkle a small amount of chopped chocolate on top of the graham cracker crust. Bake for 5 minutes or until the crust is golden. Remove from the oven and maintain the oven temperature.
To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed just to combine.
In a mixing bowl, whisk together eggs, milk, vegetable oil and vanilla. With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir to combine (batter will be very thin).
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
To make the frosting: Combine egg whites, sugar and cream of tartar in a large heatproof bowl. Place bowl on top of a saucepan filled with water, making sure the bottom of the bowl does not touch the water. Heat the mixture over simmering water, whisking constantly until the sugar is dissolved (about 5 minutes, or until the temperature reads 140 degrees F on a thermometer).
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed and gradually increase to medium-high speed until stiff, glossy peaks form (about 5-7 minutes). Add vanilla and mix until combined. Use immediately.
Frost cupcakes as desired. Toast marshmallow frosting with a kitchen torch.
*NOTES:
- The graham cracker crumbs can be made with a food processor or by placing the crackers in a plastic bag and crushing with a rolling pin or other heavy object.
- I transferred the batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes. You can adjust the amounts for the graham cracker crust accordingly.
- Optional garnish include chocolate squares and graham cracker segments.
1/4 cup sugar
5 tablespoons unsalted butter, melted
6 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups PLUS 2 tablespoons sugar
1 3/4 cups flour
3/4 cup PLUS 1 tablespoon cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the marshmallow frosting:
8 large egg whites, at room temperature
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons clear vanilla extract (to help maintain bright white color)
Directions:
Preheat oven to 350 degrees F. Line two cupcake pans with liners.
To make the graham cracker crust: In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine. Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. (I used a vitamin bottle wrapped in plastic wrap.) Sprinkle a small amount of chopped chocolate on top of the graham cracker crust. Bake for 5 minutes or until the crust is golden. Remove from the oven and maintain the oven temperature.
To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed just to combine.
In a mixing bowl, whisk together eggs, milk, vegetable oil and vanilla. With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir to combine (batter will be very thin).
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
To make the frosting: Combine egg whites, sugar and cream of tartar in a large heatproof bowl. Place bowl on top of a saucepan filled with water, making sure the bottom of the bowl does not touch the water. Heat the mixture over simmering water, whisking constantly until the sugar is dissolved (about 5 minutes, or until the temperature reads 140 degrees F on a thermometer).
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed and gradually increase to medium-high speed until stiff, glossy peaks form (about 5-7 minutes). Add vanilla and mix until combined. Use immediately.
Frost cupcakes as desired. Toast marshmallow frosting with a kitchen torch.
*NOTES:
- The graham cracker crumbs can be made with a food processor or by placing the crackers in a plastic bag and crushing with a rolling pin or other heavy object.
- I transferred the batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes. You can adjust the amounts for the graham cracker crust accordingly.
- Optional garnish include chocolate squares and graham cracker segments.
Divno izgledaju :)
ReplyDelete@jacamaca- hvala! (is that right?) thank you!
ReplyDeleteThese look amazing Nicole! =)
ReplyDelete@PSUEmily- thanks so much Emily! :)
ReplyDeleteThey look so yummy!
ReplyDelete@Belinda- Thank you! They're delicious :)
ReplyDeleteThese cupcakes look gorgeous - I love the toasted tops. I am definitely going to have to try this recipe. And lovely shots too.
ReplyDelete@Russell- Thank you for your nice words! Please let me know how they turn out for you if you make them :)
ReplyDeleteyummyyyy I really want to try those! Well, I should say taste--you bake, I'll eat!!!
ReplyDeleteWonderfull! Bravo, a new friend from Greece...
ReplyDelete@Μαζί... KaPa- Thank you for your sweet words!
ReplyDeletei love s'mores cupcakes.. making one right, actually! love your site too!
ReplyDeleteTasty treat. Thanks for sharing. :D
ReplyDelete