Monday, April 25, 2011

S'mores Cupcakes by 52 Kitchen Adventures

S'mores Cupcakes! Photo image and recipe from 52 Kitchen Adventures!

Believe it or not I've only had S'mores once. It was years ago when I was working at a youth shelter for runaway teens. We had made S'mores with the kids and because I'm a wimp I was afraid to toast the marshmallowy goodness on fire. I had one of the kids help me as I stood back and referred to the S'mores as

"sugary torches of doom!"


Recipe:

S’mores Cupcakes

Adapted from Martha Stewart

Makes 14 cupcakes

For the graham cracker crust:

  • 1 C graham cracker crumbs
  • 1/8 C sugar
  • 4 T unsalted butter, melted
  • Pinch of salt
  • 4 oz. bittersweet chocolate, finely chopped

For the chocolate cupcakes:

  • 1 C + 1 T sugar
  • 14 T unbleached all-purpose flour*
  • 7 T unsweetened cocoa powder*
  • 3/4 t baking powder
  • 3/4 t baking soda
  • 1/2 t salt
  • 1 large egg
  • 1/2 C milk (the original recipe called for whole but I used 2%)
  • 1/4 C vegetable oil
  • 1 t vanilla extract
  • 1/2 C boiling water

For the frosting:

Adapted from Food & Wine

  • 3/4 C sugar
  • 1/3 C water
  • 3 large egg whites, at room temperature
  • 1/4 t cream of tartar
  • 1 t vanilla extract

Preheat the oven to 350° F. Line cupcake pan(s) with foil liners and move rack to center of oven.

To make the crust: In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon + 1 teaspoon of the mixture into each cupcake liner and press down firmly. Reserve remaining mixture for topping cupcakes. Sprinkle 2 teaspoons of chopped chocolate on top of each crust and bake for about 5 minutes (until edges of crust are golden). Remove from oven but leave on at 350° F.

To make the cupcakes: Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)

Pour 1/4 cup of batter on top of each crust (mine were a little over 3/4 full). Sprinkle each with remaining graham cracker mixture and chopped chocolate. Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To make the frosting:

In a small saucepan, combine the sugar and water over high heat. Once it starts boiling, place the egg whites in a mixer bowl with a whisk attachment and begin mixing at medium-high speed. Once they become foamy, add the cream of tartar. Continue to beat at medium speed until stiff peaks form.

Once the sugar mixture reaches 242°F, remove from heat and slowly pour into the egg whites with the mixer on low speed. Increase speed to high and beat for 5 minutes, scraping the sides of the bowl as needed. Add vanilla extract and mix to combine.

*These are measured in tablespoons because I halved the original recipe and it was the easiest way to reduce the measurements (half of 1 3/4 and 3/4 cup)

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