Saturday, October 5, 2013

S'mores Cupcakes

A while ago a friend tasked me with making s'mores cupcakes.
This weekend, for a fundraising event and for her birthday, I took on the challenge.
I opted for this recipe, modified only slightly, and it is 100% s'mores in cupcake form.
Great success!
yield: 28 cupcakes

for graham cracker crust
1.5C graham cracker crumbs
3/4C (1.5 sticks), melted

for cupcakes:
1/2C cocoa powder
1/2C hot water
2.25C all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1C (2 sticks) butter, room temperature
1 2/3C sugar
3 eggs, room temperature
1 tbs vanilla extract
3/4C sour cream

for frosting:
4 egg whites, room temperature
1C sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

for garnish:
1 graham cracker, crushed

  1. Preheat oven to 350°F.
  2. Line muffin tins with cupcake liners (or grease pan if not using liners).
  3. for graham cracker crust: In a small bowl, combine graham cracker crumbs and melted butter.
  4. Mix well with a fork.
  5. Drop 1 tablespoon of graham cracker mixture in the bottom of each cupcake liner, pressing down to cover the entire bottom.
  6. Bake for 5 minutes.
  7. Remove from oven.
  8. for cupcakes: In a small bowl, whisk cocoa powder and hot water until smooth.
  9. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  10. In a large bowl or bowl of a stand mixer, cream butter and sugar on medium speed for 5 minutes.
  11. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
  12. Add vanilla and cocoa mixture, mixing until smooth.
  13. With mixer on low speed, slowly add half of flour mixture.
  14. Add sour cream, mixing until well combined.
  15. Slowly add the rest of the flour mixture, mixing until just incorporated.
  16. Fill cupcake liners about 2/3 full.
  17. Bake 18-20 minutes, until toothpick comes out clean.
  18. Let cool in pan for about 5 minutes.
  19. Allow cupcakes to cool completely.
  20. for frosting: Combine egg whites, sugar, and cream of tarter in a heat-proof bowl.
  21. Set bowl over a pan of simmering water.
  22. Heat mixture, whisking frequently, until it reaches 160°F.
  23. Transfer the mixture to the bowl of an electric mixer with whisk attachment.
  24. Whisk starting a low speed and gradually increase to medium-high speed until stiff glossy peaks form.
  25. Mix in vanilla until well combined.
  26. Pipe (or spread) frosting onto cooled cupcakes.
  27. Brown frosting with a kitchen torch (or a lighter if you don't have a torch).
  28. for garnish: Sprinkle crushed graham crackers on top of cupcakes.
  29. Enjoy!

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