The kitchen for me is a really sacred place. When I’m happy, when I’m sad, when I’m angry – that is where I go. Everything melts away and all I think about is what is happening in front of me. Chopping chocolate and whipping egg whites is like meditating. My mind literally can not go to those sad places when the mixer is on high, and my eyes are fixated on the egg whites turning from clear and slippery to glossy white clouds.
Everyone has that release. This is mine.
My all time favorite theme of desserts has to be anything s’mores related. So far I’ve made S’mores Pudding and S’mores Bars, but let me tell you my friends, this is only the beginning. Endless possibilities I tell you, endless.
S’mores are my comfort food. They take me back to a time when my friends would come over and we’d roast s’mores in the backyard and take silly pictures that should not exist, but they do. Things haven’t changed too much in the taking silly pictures category, but I don’t see many friends coming over for a good marshmallow roasting. Maybe that will change this summer. You’re all invited for margaritas, tacos and sunshine during the day and s’mores and cuddling by the fire in the evening. Seriously, can we do this?
Due to the fact that I rely so heavily on the kitchen being my comforting tool, I really needed these cupcakes to turn out amazing, and thank the baking gods because they were. I ate three that evening, and wanted three more afterwards but my tummy was too full. If only one thing inspires you to go and bake off of this blog, I hope it might be these, and that you’ll invite me over for one.
The frosting, which is hardly a frosting but more of a meringue, is made with 8 egg whites. I know that seems like a lot of egg whites, but it’s an important part of the cupcake and don’t worry about using raw egg whites, they’re heated with the sugar on the stove.
I know that they make egg whites in a jug, which probably would be really convenient when making these, but I don’t suggest them. Why you ask? Because they come in a jug. Just stop it right now. Go buy a carton of eggs and then use the remaining egg yolks to make a really deliciously rich and creamy ice cream! The recipes I have posted here use 6 egg yolks, but you can most definitely add the remaining 2, it will just make it even better.
Note: If you’re going to make ice cream with the remaining egg yolks, but not right away, cover the yolks with plastic wrap and stick them in the fridge. As long as they don’t look dehydrated and you cover them properly you can use them within the next 2 days.
We did a little easter egg hunt for my niece, she was too cute. The girl loves a good chunk of chocolate too. Definitely fits into the family perfectly.