S'mores Cupcakes

S'mores Cupcakes

Did You Know? The first recipe for s'mores was published in 1927 in the Girl Scout Handbook, and the event marked the official introduction of the s'more into popular culture.

It's been a pretty crazy past few weeks for the bakery, so I haven't been able to post as much as I'd like to. With cookouts and birthday parties, I've been quite the busy baker, which is exactly what I had hoped for. Last Wednesday, was a huge night for Sweet Inspirations. We had a promo at Felt Boston, and baked all the desserts for their girls night. Chocolate was the theme of the night, so chocolate is exactly what we made, with a few extras thrown in for good measure. We put togther quite the spread, and Felt was nothing short of impressed. The night was spent getting our name out there, and I think people were pretty responsive. They loved the idea of such young people starting their own business, and good food to go along with that never hurts. Talks of a partnership with Felt are also in the works, but I'll let you know about that when things are more clear. We have a bunch of orders in the next few weeks, so I hope I'm not too busy to keep you updated. I'll definitely be posting what we made for Felt in the next few days, but until I get all my pictures uploaded, I'd thought I'd share some S'mores cupcakes...

S'mores Cupcakes

S'mores Cupcakes

I've made these twice in the past two weeks, so I guess that says something for how good they are. First for a Fourth of July cookout, and next for my best friend, and partner in crime, Chris' graduation party. They start off with a graham cracker crust, followed by a thin layer of melted chocolate. A chocolate cake makes up the filling, which is sprinkled with even more graham cracker crumbs and melted chocolate. Topped off with a toasted marshmallow frosting, and a hershey bar, these cupcakes are quite the show stoppers.

S'mores Cupcakes

S'mores Cupcakes

S'mores Cupcakes
Adapted from Martha Stewart

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Marshmallow Frosting, recipe follows
Hershey bars, for garnish

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 6 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Once cool, place cupcakes back inside the muffin tins, and frost them using a large plain round or French tip (such as Ateco #867 or Ateco #809), fitted inside of a pastry bag. With the oven broiler on high, place the trays (one at a time) inside the oven, as close to the top as possible. Close the oven for 30 seconds, then open, and watch the frosting as it turns golden brown. You may have to rotate the pan for even coloring. This process happens very quickly, so keep a close eye. While still warm, tuck a Hershey bar inside each and enjoy!

Yields 2 dozen cupcakes.

Marshmallow Frosting
Adapted 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. Use immediately.

Makes more than enough for 2 dozen cupcakes.

S'mores Cupcakes

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