Happy National S’mores Day! That’s right, for National S’mores Day, I am posting my scrumptious S’mores Cupcakes. Ooey gooey toasted Swiss meringue frosting, delectable chocolate cake and a crunchy graham cracker crust will make anyone wish they were sitting in front of an open campfire.
It makes me sad to see that it is August already. Here in Wyoming the days have started to get a little bit cooler. The summer wouldn’t be complete without a S’mores Cupcake on the blog.
When I presented these cupcakes to people for a taste test, everyone was pleasantly surprised with the graham cracker crust. I was a little worried that the crust wasn’t going to work. I thought it might just soak up into the cupcake or that it would completely fall apart when I pulled the liners off, but it didn’t!
Give these cupcakes a try before summer ends!
Ingredients
- 1/4 cup sugar
- 1 1/2 cups graham cracker crumbs (about 20 crackers)
- 1/3 cup unsalted butter, melted
- 2 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 6 egg whites
- 1 1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla
Instructions
- Preheat oven to 350° F. Line 2 standard muffin tins with cupcake liners.
- Whisk together the graham cracker crumbs and the sugar.
- Add the melted butter and mix together.
- Spoon in 1 tablespoon of the graham cracker mixture into each cupcake liner.
- Use a bottom of a glass or your fingers to pack the crumbs into the bottom of each liner.
- Bake the crust in the oven for 5 minutes until the edges are golden brown.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
- Put the eggs, milk, oil and vanilla in the bowl of a stand mixer with paddle attachment. Add sugar and mix together.
- Add dry ingredients and blend until the mixture is smooth.
- Add boiling water and stir carefully until batter is smooth again.
- Let batter rest for 15 minutes.
- Fill liners 3 quarters full. Bake for about 20 minutes. Let cupcakes cool completely before frosting.
- Combine the eggs whites, sugar and cream of tartar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan with simmering water (do not let the water touch the bottom of the bowl). Use an oven mitt to hold the handle of the bowl with one hand while constantly whisking the egg white mixture until the sugar is dissolved and the whites are hot to the touch, about 4-6 minutes.
- Transfer the bowl to the stand and use the whisk attachment to beat the mixture, starting on low speed and gradually increasing to high speed, until stiff, glossy peaks form and the meringue has cooled, 5-7 minutes. Add the vanilla and whisk just enough to incorporate. Use immediately.
- Toast the top of the frosting with a culinary torch. (Optional)
This recipe is inspired by Jennifer Shea from Trophy Cupcakes.
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