S'more Cupcakes

So awhile back I had this idea to make S'more cupcakes. I thought I was being all creative and stuff but it turns out several people have beat me to it. Fortunately that means I don't have to do any guessing. I found this recipe for Chocolate Graham Cracker Cupcakes with Marshmallow Frosting from marthastewart.com but the recipe is actually from Trophy Cupcakes in Seattle.

A bunch of my college friends from the University of Washington were getting together for a long weekend of camping, sailing and clamming. One of our friends was also celebrating her birthday so I thought S'more cupcakes would be perfect. These can be made in advance as I was forced to do but I think for presentation sake they are best served right after you torch the cupcakes. One word about the torch....feel free to use the one that is in the garage. They work just fine. I had actually put one on my wedding registry when the Baker of my wedding cake actually told me not to bother with the fancy kitchen torches. She said they are a pain with all the safety switches and advised me to just use the 25 dollar ones from the hardware store. So that is what I did. I think you could also put them under the broiler if you don't have a torch.

These really are delicious, fun and just about as messy to eat as the original S'more.

Ingredients

For the cupcakes

Makes 24 cupcakes

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped( I just placed 2 squares of Hersey's Milk Chocolate on the top of the graham cracker crust ).
  

For the Marshmallow Frosting

Makes enough for 24 generously frosted cupcakes

• 8 large egg whites
• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

For the cupcakes

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

For the Marshmallow Frosting

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Recipe courtesy Trophy Cupcakes