The last few weeks in St. Louis have been a bit on the cooler side. Autumn is almost here, and the cold is approaching. While I’m not a fan of cold weather, I do enjoy the types of food it brings. Fall should be everything pumpkin, creamy soups, and comfort meals! Luckily, we have a bit of Summer left, and I think it’s the perfect weather to sit around a bonfire and enjoy s’mores! I love a good s’more with its melted chocolate and marshmallow goodness, what I’m not really fond of is the dry graham crackers you have to put them in between. I suppose you could ditch the cracker, but I’m guessing that’d be a little messy, and would probably burn. That’s why I love how s’mores have been made into so many other desserts where you don’t get that dryness. I’ve seen s’more brownies, pie, bars, you name it! I think my favorite is these s’more cupcakes I made. I got the original recipe from here. These are so moist and delicious! I especially love the graham cracker crust on the bottom, it’s just the right amount. The funny thing is that these cupcakes contain no marshmallows, the frosting definitely tastes like marshmallow though, and it was nice not to worry about using a kitchen torch (especially because I don’t own one) or the broiler. I will warn you, these are time consuming, but in the end they are so worth it!
S’mores Cupcakes Recipe
1 1/4 cup graham cracker crumbs
5 tbsp butter, melted
5 tbsp sugar
1 cup flour
1 cup sugar
1/4 + 1/8 cup Unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla
1/2 cup boiling water
4 eggs whites
1 cup sugar
1/2 tsp cream of tarter
chocolate sauce for ice cream
graham cracker crumbs
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
7. Add vanilla to boiling water and add to mixture. Mix well.
8. Pour batter over crusts, filling a little more than half way in the cupcake liner, and bake at 300 degrees for about 19-21 minutes.
9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
11. Place over a saucepan with simmering water.
12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
14. Pip cupcakes with frosting and top with chocolate sauce and graham cracker crumbs, and graham cracker if desired.
Makes 12 – 16 Cupcakes
You’d think with a blog name like Cupcake Crystal, I would have posted some cupcakes by now. It’s not that I haven’t made any since I started this blog, it’s that when I bake it’s usually in the evening and I don’t have any daylight to snap photos. Tabletop lighting is on my wishlist!