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S’more Cupcakes

July 11, 2010

My book club had our monthly meeting last week. Dessert was my assignment. These women are creative and very capable cooks so it’s a challenge to come up with something new and interesting to share. My  personal preference for dessert is usually  a taste familiar from childhood but twisted to an adult palate, or just a simple yummy nibble. As the granddaughter  of professional cake decorators on both sides,  you’d think I’d be frosting up a storm.  Maybe because of that, the whole cupcake phase is incredibly charming to me.  For my dessert on Wednesday I combined my love of campfire food and cupcakes.  A S’more Cupcake. They were pretty good, I’d do some tweaking to the recipe and such but for the most part yum!

S’more Cupcakes

Graham Cracker Cupcake:

Use one 6-year old to pound the life out of 18 graham crackers, to measure 1 1/2 cups

1 Stick Butter or 1/2 Cup softened  ( I didn’t say I cooked dietetic)

3/4 Cup Sugar. I used brown sugar to give it a deeper taste and would consider adding molasses to even further that next time.

2 Eggs

1/2 Cup Flour, whole wheat please

2 1/2 tea Baking Powder

3/4 Milk ( I may try buttermilk next time to give it a tang)

1 1/2 Cups ( or more)  or so of good Dark Chocolate chips or chopped chocolate, reserved

Combine sugar and butter, mix until fluffy, add the  milk and eggs next.

Add in the dry ingredients, except chocolate

Mix until combined

Pour into 16 regular or 9 large-sized well-greased and floured cupcake cups ( I used some extra graham cracker crumbs to coat the pan instead of flour)

Bake at  350 for 15 min or so.

Let them cool 5 min, the crumb on this cupcake is very light, tender and crumbly and will hold together better if you wait to remove them from the pan or cups. Once you’ve removed them, slice off the bottom of the cupcake , save that slice, and put a handful of good dark chocolate in the well you’ve created, then replace the  slice. The chocolate will melt. You could slide a piece of chocolate bar into the cupcake as well. This is where I may play with the recipe to improve it, so each bite would have the 3 components.

Frosting, was a dilemma. Marshmallow obviously, but what kind? Should I use that nasty fluff? No time for a homemade marshmallow, it needed a little something more grown up. 7 minute frosting has a hint of marshmallow, what if I added marshmallows into it. Yes that’s it. But it needed more. I added  homemade bourbon vanilla. Better. I might add actual bourbon or dark  rum  next time  to beef it up, once cool it didn’t have the deep rich undertones I was looking for.

While the cupcakes cool make the frosting.


1 Cup Sugar

1/4 Cup Water

1 tea Cream of tartar

1/4 tea Salt

2 Egg Whites

1 tea Vanilla

2 Cups marshmallow (cut large ones in half)

1 Tb Bourbon, or a dark rum

Combine first 5 ingredients in a double boiler, and mix together with a hand mixer for min or so until the mixture become warm enough to melt the marshmallow, add them in  with the bourbon and vanilla. Mix on high still in the double boiler, for 6-7 min. or until the frosting hold stiff peaks. (they don’t call it 7 min frosting for nothing) remove from heat. Let it cool slightly, it is sticky stuff and slightly cool is easier to work with. Place in a disposable pastry bag if using a pastry bag, who wants to wash your good one after this, or use a large-sized ziplock. Pipe  frosting onto the cupcakes, and let the frosting set until it hardens. If you’ve never had 7 min frosting it sets up like a baked meringue, glossy and stiff.

Before serving I placed the cupcakes into the oven a few racks below the broiler to re-heat the chocolate and then moved them up closer to brown.  Not too close they flame up like real marshmallow.  If I’d been home I wold have used my brulee torch just because its more fun.

Reading this seems to make this a difficult recipe, it’s not really. The whole thing came together in less than 45 min, and I was cooking it with a 6-year-old.


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