Saturday, June 12, 2010

S'more Cupcakes

These cupcakes are a s'more lover's dream come true! A graham cracker cupcake stuffed with a marshmallow is topped with chocolate buttercream icing and then finished off with some more marshmallows and a square of Hershey's chocolate. Not only do they look cute but they taste amazing and make significantly less mess than the real s'mores they are inspired by!

Graham Cracker Cupcake Ingredients:

2 whole eggs, egg whites and yolks separated
⅓ cup butter
¼ cup honey
¼ cup white sugar
1 tsp. vanilla extract
½ tsp. salt
1 cup graham cracker crumbs
½ cup all-purpose flour
1 and 1/2 tsp. baking powder
⅓ cup milk
6 large marshmallows, cut in half

Chocolate Icing Ingredients:

½ cup butter
2 cups icing sugar
4 Tbsp. cocoa powder
1 Tbsp. vanilla extract
2 Tbsp. half-and-half cream, or milk

Hershey's chocolate squares
Mini marshmallows


Preheat the oven to 350 degrees F and place rack in center of oven. Line a 12-cup muffin pan with paper liners.

In a small bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.

In a large bowl, beat the butter, honey, sugar, vanilla, and salt until well combined. Mix in the egg yolks.

In a separate bowl, whisk together the graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently fold in egg whites until incorporated.

Spoon the batter into the prepared muffin cups 2/3 of the way full. Gently push half of a marshmallow into the top of each cupcake. Bake for 18-20 minutes and then cool completely on a wire rack before icing.

Icing Directions:

With an electric mixer, beat together the butter, icing sugar, cocoa powder, vanilla, and milk/cream until well combined. You may need to add a bit more milk or icing sugar to get the consistency that you like.

After the cupcakes cool completely, apply icing as desired (I piped my icing on with a Wilton 1M star tip), and then garnish with a square of Hershey's chocolate and a couple of mini marshmallows.

*Recipe by Brooke McMillan

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