S’Mores Cupcakes (best yet)

When I made these, Fall had just started. I wanted to make a new dessert since we had just finished the last one. As I was flipping through, I remembered liking the spice cupcakes I had made from this Food Network pamphlet, and decided to try a different recipe from it. I saw Chocolate Marshmallow cupcakes and was excited. Then, I changed some of the ingredients a bit, added graham crackers to turn them into proper s’mores and was very happy with the result. These turned out much better than my previous attempts at recipes like this.

I know most people think of s’mores as summer treats because of camping, but I love the flavors and make s’mores treats all year round…for me they work with the summer idea, but also with cooler weather. We used to toast marshmallows in our fireplace during the winter to make them since we weren’t campers. What about you?

Directions for S’Mores Cupcakes

Adapted from the Food Network Magazine

Cupcakes

  • A few graham crackers processed into crumbs (about 1/4 to 1/3 cup)
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon instant coffee (optional)
  • 3/4 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil (flavorless like canola)
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners (I used silicone ones). Sprinkle enough graham cracker crumbs into the bottom of each liner to cover the bottoms.

In a large bowl, place the cocoa powder and instant coffee (if using). Heat the milk for about 1.5 minutes in the microwave until hot but not boiling, then pour into the bowl. Whisk until smooth. Allow it to cool for a couple minutes.

In a small bowl, whisk together the flour, salt, and baking soda.

After allowing the milk mixture to cool a little, whisk in the sugar, vegetable oil, egg, and vanilla until smooth. Gently whisk in the flour mixture until just combined. Pour the batter into the muffin tin, going up to the tops.

Bake for about 20-25 minutes until the tops spring back when pressed. Allow to cool on a wire rack in the tin until the tin is cool enough to handle. Then, remove the cupcakes to cool the rest of the way.

Meringue Frosting

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 2/3 cup granulated sugar
  • 1 Tablespoon vanilla extract

Use a double boiler or your mixing bowl set over a saucepan of simmering water to make the meringue. Place the egg whites, cream of tartar, and sugar in the top bowl, whisking and heating the mixture until it reaches a temperature of about 160 degrees F.

At this point, remove it from the heat and beat it with your stand mixer until stiff peaks form (about 5 minutes). The outside of the bowl should also no longer be warm. Add the vanilla, beating it in.

Frost the cupcakes with swirls, then use a kitchen torch to toast the meringue. Use the remaining graham cracker crumbs from before to sprinkle on top of the cupcakes.

Directions for S’Mores Cupcakes (without pictures)

Adapted from the Food Network Magazine

Cupcakes

  • A few graham crackers processed into crumbs (about 1/4 to 1/3 cup)
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon instant coffee (optional)
  • 3/4 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil (flavorless like canola)
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners (I used silicone ones). Sprinkle enough graham cracker crumbs into the bottom of each liner to cover the bottoms.

In a large bowl, place the cocoa powder and instant coffee (if using). Heat the milk for about 1.5 minutes in the microwave until hot but not boiling, then pour into the bowl. Whisk until smooth. Allow it to cool for a couple minutes.

In a small bowl, whisk together the flour, salt, and baking soda.

After allowing the milk mixture to cool a little, whisk in the sugar, vegetable oil, egg, and vanilla until smooth. Gently whisk in the flour mixture until just combined. Pour the batter into the muffin tin, going up to the tops.

Bake for about 20-25 minutes until the tops spring back when pressed. Allow to cool on a wire rack in the tin until the tin is cool enough to handle. Then, remove the cupcakes to cool the rest of the way.

Meringue Frosting

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 2/3 cup granulated sugar
  • 1 Tablespoon vanilla extract

Use a double boiler or your mixing bowl set over a saucepan of simmering water to make the meringue. Place the egg whites, cream of tartar, and sugar in the top bowl, whisking and heating the mixture until it reaches a temperature of about 160 degrees F. At this point, remove it from the heat and beat it with your stand mixer until stiff peaks form (about 5 minutes). The outside of the bowl should also no longer be warm. Add the vanilla, beating it in.

Frost the cupcakes with swirls, then use a kitchen torch to toast the meringue. Use the remaining graham cracker crumbs from before to sprinkle on top of the cupcakes.

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