S'mores Cupcakes

Did you know August 10 is National S'Mores Day?  I didn't, until now!  To celebrate this all-American camping treat of toasted marshmallows and chocolate sandwiched between graham crackers I made my own rendition, in the form of a cupcake.  Much easier to eat than the traditional s'more.

Break the cupcake down to its three main components and you'll see how easy they are to create: graham cracker crust, chocolate cake and marshmallow meringue frosting.   Oh, and don't forget the blow torch at the very end to achieve the toasty marshmallow effect. 

S'mores Cupcakes 

Yields about 16 cupcakes

Graham Cracker Crust

1 sleeve of graham crackers (about 9 rectangles)

1/3 cup unsalted butter, melted

1/4 cup sugar

1/4 tsp salt

Dark Chocolate Cupcake (adapted from Cook's Illustrated)

3 oz bittersweet chocolate chips

1/3 cup dutch-processed cocoa

3/4 cup hot coffee

3/4 cup bread flour

3/4 cup sugar

1/2 tsp salt

1/2 tsp baking soda

1/4 cup vegetable oil

2 large eggs

2 tsp white vinegar

1 1/2 tsp vanilla extract

Marshmallow Meringue Frosting

2 large egg whites

1/2 cup sugar

1/4 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla extract

1/2 cup marshmallow fluff

Preheat oven to 350 degrees.

Line two standard-size muffin pans with paper baking liners.  (I normally get 16 cupcakes from this recipe.)

Graham Cracker Crust 

Process graham crackers in food processor until you get very fine crumbs.  Pour in to a medium sized bowl and add melted butter, sugar and salt.  Stir well until combined.  

Place about 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.

Transfer muffin pans to oven and bake for about 5 minutes.  Set aside to cool while you make the chocolate cake batter.

Dark Chocolate Cupcake

Place chocolate chips and cocoa in a large bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. 

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour, sugar, baking soda and salt and whisk until smooth.

Divide batter evenly among muffin pan cups. Sprinkle tops with remaining graham cracker crumbs.

Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack at room temperature until completely cool, at least 1 hour.

Marshmallow Meringue Frosting

Place sugar, egg whites, cream of tartar and salt in the heat-proof bowl of an electric stand  mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Attach bowl to the stand mixer.  Using the whisk attachment beat on high speed until mixture has cooled completely and formed stiff, glossy peaks; about 10 minutes.  Add vanilla extract and marshmallow fluff and continue to whip until well combined, scraping down bowl as necessary.

Transfer the frosting to a pastry bag fitted with a large decorative tip and pipe frosting on to cooled cupcakes.   Using a propane torch lightly toast the marshmallow frosting.  Refrigerate cupcakes until ready to eat.  Cupcakes will keep in the fridge for about 2 days.