S'mores Cupcakes
photo by Hannah Marie
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Yields:
-
24 Cupcakes
- Serves:
- 24
ingredients
-
Graham Cracker Crust
- 354.88 ml graham cracker crumbs
- 59.14 ml sugar
- 78.87 ml unsalted butter, melted
- 226.79 g bittersweet chocolate, finely chopped
-
Cake
- 473.18 ml sugar
- 29.58 ml sugar
- 414.03 ml all-purpose flour
- 177.44 ml cocoa powder, plus
- 14.79 ml cocoa powder
- 7.39 ml baking powder
- 7.39 ml baking soda
- 4.92 ml salt
- 2 large eggs
- 236.59 ml whole milk
- 118.29 ml vegetable oil
- 9.85 ml vanilla extract
- 236.59 ml boiling water
-
Frosting
- 8 large egg whites, at room temperature
- 473.18 ml sugar
- 2.46 ml cream of tartar
- 9.85 ml vanilla extract
directions
- Preheat the oven to 350°F Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
- Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
- To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).
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