{Can I Have} S’mores Cupcakes

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.

{Can I Have} S’mores Cupcakes

Yield: 24 Cupcakes

Ingredients

    For the crust
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 5 1/3 tbsp. unsalted butter, melted
  • 4 oz. bittersweet chocolate, finely chopped
  • For the cupcake
  • 2 cups plus 2 tbsp. sugar
  • 1¾ cups all-purpose flour
  • ¾ cup plus 1 tbsp. cocoa powder
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water
  • For the frosting
  • 8 large egg whites, at room temperature
  • 2 cups sugar
  • ½ tsp. cream of tartar
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop a spoonful of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom using the bottom of a 1/3 measuring cup. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven. Keep the oven on.
  2. To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin!!).
  3. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  4. To make the frosting, combine the egg whites, sugar and cream of tartar in the bowl of your mixer and place it on top of a pot full of simmering water on the stove. Heat the mixture, whisking frequently, until it reaches 160° F (You can pick up a thermometer at your grocery store in the baking isle). Take bowl off of heat and fit into mixer. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments.

Notes

Recipe from the incredible Annie's Eats

Enjoy,

Madeline

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1 Comment

  1. Thanks for sharing this recipe! I’m really new to S’mores because I think it’s definitely more of a traditional American type of dessert hehe but I’d love to try making these some time but I think I need to find some graham crackers to start off with hehe 🙂

    Btw I know what you mean about the kitchen being a sacred place hehe I love it too ~ I bake when I m happy, when I’m sad and when I m frustrated hehe

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