S’Mores CupcakesJuly 2nd, 2009 by Beth
There are some things that just say “summer” to me: cookouts in my parents’ backyard, competitive games of bocce, cold glasses of iced tea with fresh lemons, large slices of watermelon, strawberry shortcake and s’mores.
These cupcakes are the perfect addition to a summer cookout. Martha Stewart’s cupcakes inspired my assembly method, but I used my go-to chocolate cake recipe, Hershey’s “Perfectly Chocolate” Chocolate Cake and created my own marshmallow frosting recipe. The frosting is soft and sticky, much like a melted marshmallow. The buttery graham cracker base, coupled with bittersweet chocolate, a rich chocolate cake and the marshmallow frosting imparts that quintessential summer flavor of s’mores in a portable cupcake… no campfire required!
Yields 30 cupcakes
For the graham crust:
1/4 cup sugar
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
1/2 – 1 cup bittersweet chocolate chips
For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the topping:
Marshmallow Frosting (recipe below)
Finely crushed graham cracker crumbs
Chocolate sprinkles (jimmies, for those of us from New England!)
1. Heat oven to 350?F. Grease muffin cups or line with paper liners.
2. Combine 1/4 cup sugar,graham cracker crumbs and melted butter in a small bowl.
3. Spoon 1 tablespoon of graham crakcer mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping.
4. Top graham cracker mix with several bittersweet chocolate chips.
5. Bake graham mixture for about five minutes, or until the edges are golden brown. Remove from oven and set aside.
6. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl.
7. In a large bowl, combine eggs, milk, oil and vanilla. Stir until well blended.
8. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes.
9. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
10. Fill prepared muffin cups 3/4 full with batter (about 1/4 cup).
11. Sprinkle batter with small amount of remaining graham cracker mixture.
12. Bake 22 to 25 minutes. Cool completely
Yields enough frosting for 30 cupcakes
2 1/4 cups marshmallow creme (about 8 oz.)
1/2 cup shortening
1/4 cup water
2 1/2 cups powdered sugar
1. Cream together shortening and marshmallow creme.
2. Beat in about 1/2 of the water, followed by half of the powdered sugar.
3. Add the remaining powdered sugar and enough water to bring the frosting to a smooth, spreadable consistency.
Assembling the cupcakes:
1. Spoon a small amount of frosting onto the center of the cupcake and spread towards the edges with a knife. This frosting is very soft and will run down the edges of the cupcake if too much is applied.
2. Sprinkle frosted cupcakes with crushed graham cracker crumbs and chocolate sprinkles.