Skip to content

Can I have S’more?

December 23, 2009

Roasted marshmallows, melted chocolate and graham crackers, a triad of deliciousness… actually, I’ll be dead honest… I’m not a fan of the traditional s’more… blasphemy, I know. I like graham crackers and chocolate and marshmallows but the combo of the three together, not so much. That’s not to say I can’t understand  why s’mores are loved by so many;  they’re nostalgic, sweet, gooey, and they make kids happy on camping trips. I make a s’mores cupcake that even I think is pretty darn good! A layer of graham cracker crust is topped with rich chocolate cake and marshmallow cream frosting. It’s a really decadent and fresh way to enjoy a s’more.

Wanna make them? Here’s what you’ll need…

S’mores Cupcakes (makes about 4 dozen MINI cupcakes)

For the crust:

1 1/4 cup crushed graham cracker (store-bought or whole crushed graham crackers)

1/4 cup melted butter (maybe a bit more depending on how well the graham sticks together)

1/4 cup light brown sugar

For the chocolate cake:

3/4 cup unsweetened cocoa powder (dutch process if possible)

1 1/2 cups cake flour (sifted)

1 1/2 cups granulated sugar

3/4 teaspoon baking powder

1 1/4 teaspoon baking soda

3/4 teaspoon kosher salt

2 large eggs (room temp)

3/4 cup buttermilk (room temp)

3/4 cups warm water (from the tap is fine)

3 tablespoons melted butter

1 teaspoon vanilla extract

For the frosting:

2 containers marshmallow fluff

2 sticks (1 cup) softened butter

1 cup confectioners sugar

1 teaspoon vanilla extract

Pre-heat oven to 350 degrees

In a food processor (I use my hands when I’m too lazy to pull out the old food processor ) mix together crushed graham crackers, melted butter and brown sugar until a loose crust forms. Put 1/2 a tablespoon into each liner and pack down with a wood honey dipper.

In a large bowl (or the bowl of a stand mixer) sift together all DRY ingredients. Add eggs, butter, vanilla, warm water and buttermilk and mix just until all ingredients are well incorporated. Fill a lined cupcake tray with 1 heaping tablespoon (or just about 1/2 filled) of batter per liner. Bake for about 15 minutes. Cool before frosting.

Beat marshmallow fluff, butter, and vanilla until well mixed. Adding 1/4 cup at a time, mix in confectioners sugar to taste. I like my frosting on the less sweet side so I tend to not add all of the sugar but if you want to add more (even more than a cup) that’s all up to you.

Pipe frosting on. If you have a torch, you can brown the top of the marshmallow frosting just a bit or sprinkle with extra graham crackers or in my case, stick a mini Hershey’s chocolate in and call it done!


No comments yet

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s

%d bloggers like this: