S'mores Cupcakes by 52 Kitchen Adventures

S'mores Cupcakes! Photo image and recipe from 52 Kitchen Adventures!

Believe it or not I've only had S'mores once. It was years ago when I was working at a youth shelter for runaway teens. We had made S'mores with the kids and because I'm a wimp I was afraid to toast the marshmallowy goodness on fire. I had one of the kids help me as I stood back and referred to the S'mores as

"sugary torches of doom!"

Recipe:

S’mores Cupcakes

Adapted from Martha Stewart

Makes 14 cupcakes

For the graham cracker crust:

• 1 C graham cracker crumbs
• 1/8 C sugar
• 4 T unsalted butter, melted
• Pinch of salt
• 4 oz. bittersweet chocolate, finely chopped

For the chocolate cupcakes:

• 1 C + 1 T sugar
• 14 T unbleached all-purpose flour*
• 7 T unsweetened cocoa powder*
• 3/4 t baking powder
• 3/4 t baking soda
• 1/2 t salt
• 1 large egg
• 1/2 C milk (the original recipe called for whole but I used 2%)
• 1/4 C vegetable oil
• 1 t vanilla extract
• 1/2 C boiling water

For the frosting:

Adapted from Food & Wine

• 3/4 C sugar
• 1/3 C water
• 3 large egg whites, at room temperature
• 1/4 t cream of tartar
• 1 t vanilla extract

Preheat the oven to 350° F. Line cupcake pan(s) with foil liners and move rack to center of oven.

To make the crust: In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon + 1 teaspoon of the mixture into each cupcake liner and press down firmly. Reserve remaining mixture for topping cupcakes. Sprinkle 2 teaspoons of chopped chocolate on top of each crust and bake for about 5 minutes (until edges of crust are golden). Remove from oven but leave on at 350° F.

To make the cupcakes: Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)

Pour 1/4 cup of batter on top of each crust (mine were a little over 3/4 full). Sprinkle each with remaining graham cracker mixture and chopped chocolate. Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To make the frosting:

In a small saucepan, combine the sugar and water over high heat. Once it starts boiling, place the egg whites in a mixer bowl with a whisk attachment and begin mixing at medium-high speed. Once they become foamy, add the cream of tartar. Continue to beat at medium speed until stiff peaks form.

Once the sugar mixture reaches 242°F, remove from heat and slowly pour into the egg whites with the mixer on low speed. Increase speed to high and beat for 5 minutes, scraping the sides of the bowl as needed. Add vanilla extract and mix to combine.

*These are measured in tablespoons because I halved the original recipe and it was the easiest way to reduce the measurements (half of 1 3/4 and 3/4 cup)