I’ve been looking for an elegant recipe to take places when I sign up to bring desert. We’re still riding the cupcake craze and these are over the top delicious. Plus the look fancy and are more upscale than your average cupcake. They will make you beloved wherever you bring them. They are that good.
S’mores Cupcake Recipe
1 chocolate cake mix (I used Duncan Hines). Mix according to directions on the box.
Then make the
Graham Cracker and Chocolate Mixture
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped (I just got a candy bar & though I like milk chocolate better I loved the dark chocolate in this recipe)
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
- Preheat oven to 350 degrees. Line 2 standard muffin tin pans with cupcake liners; set aside.
- Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a spice jar to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup, sprinkled over the graham cracker. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. I used the broiler of the oven instead – worked great.
These are best when they are warm but if you’re taking them somewhere you have to let them cool before frosting. Serve immediately or store in an airtight container, up to 2 days. If you want to make from scratch, here’s the Martha Stewart version.
I’m sure you could make a key lime pie or cheesecake or even an apple pie version of these.
To see pictures, http://www.sweetestkitchen.com/2009/05/smores-cupcakes