S’mores Birthday Cupcakes

3 Apr

April 3rd, 2014

I had my first ever Smores pretty late in the game. If I remember correctly, it was well after college. I mean, I’ve had marshmallows, Hershey’s chocolate and graham crackers before, but all on separate occasions. Plus, I was never a camping person, which I assume is when most S’mores are eaten, near the bonfire.

When I finally had a S’mores, I was blown away. The gooey marshmallow mixed with the slightly melted chocolate, accompanied by the crunchy graham cracker was a definite explosion. I was definitely hooked. So for a friend’s birthday brunch, I decided to make a cupcake version of S’mores, with all 3 essential components. A graham cracker crust at the bottom, moist chocolate cake, topped with marshmallow meringue. The great thing about the meringue is it can be torched, creating the toasted marshmallow flavor.

Be warned though, if you make the meringue, it’s not as sturdy as buttercream. Keep frosted cupcakes in the refrigerator overnight. If you must travel with the cupcakes, try to keep them in a cool area.

Graham Cracker Crust
1 sleeve of graham crackers
5 Tb melted butter
2 Tb sugar

Directions:
1. Place crackers and sugar in a food processor. Process until crumbly and no large pieces exist.
2. Add melted butter and mix until the mixture comes together.
3. Divide mixture among lined cupcake pan.
4. Using the bottom of a shot glass, or whatever object that is the same size of the cupcake pan, press the crumbs into the pan so that there are no loose pieces.
5. Place in 350 degree oven for 5 minutes to set the crust.
6. Allow to cool.

Chocolate Devil’s Food Cupcakes
16.5 oz sugar
3 oz cocoa powder
18 oz boiling water
3/4 C vegetable Oil
3 whole eggs
2 egg yolks
1 tsp vanilla powder
12 oz AP flour
2 tsp baking soda
1 ½ tsp salt

Yield= 32 cupcakes

Directions:
1. In a mixer bowl, mix sugar and cocoa powder together using the paddle attachment.
2. Add the hot water. Mix on low-speed until cooled. As this is cooling, gather the rest of the ingredients.
3. Add the oil, eggs, vanilla.
4. Sift dries and add to the wet mixture. Mix until incorporated.
5. Scoop batter into the cooled graham cracker crust.
6. Bake at 350 12-15 minutes, or until cupcakes bounce back from touch. Allow to cool completely.

Note: This recipe works well for cupcakes and cakes.

Marshmallow Meringue:
4 egg whites
1 C sugar
1/4 tsp vanilla extract (optional)

Directions:
1. Whisk together sugar and egg whites in a mixer bowl.
2. Place bowl over a pot of boiling water.
3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
4. Transfer the mixer bowl to the mixer.
5.Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture has increased in volume and is stiff and shiny.
6. If using vanilla extract, add it last.

Assemble the Cupcakes:
1. Using a piping bag, attach round piping tip (I used Ateco 807).
2. Once cupcakes are completely cooled, pipe meringue.
3. Using a handheld torch, carefully torch the tops of the meringue.
4. Piped cupcakes can be stored in an airtight container in the refrigerator for a few days.

2014-03-21 03.08.39

2014-03-21 03.31.32  2014-03-21 03.22.05

2014-03-21 03.27.40 2014-03-21 03.34.57

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: