Thursday, January 3, 2013

S'mores Cupcakes

A Chocolate Cupcake with a Graham Cracker Crust, Topped with a Toasted Marshmallow Frosting

Who Doesn't love S'MORES?!? And these are S'mores in cupcake form, I LOVE making these cupcakes...yet I haven't made them since before I had this blog. Well Christmas Eve was the day for them!

Aaaaaand.... I get to use my torch for this recipe! So much FUN!

The only downside to this recipe is that it doesn't last very long (maybe only a day or two). The sugar in the frosting starts to break down and seep into the cupcakes and all over the box....and you end up with a sticky mess!

The frosting is also kind of tedious. You have to heat the egg whites while constantly whisking until they are the perfect temperature then whisk in the mixer until it looks marshmallowey. If you heat the egg whites too long or too little, the frosting doesn't get those nice peaks. Which means they gloop all over before you can torch it.

This recipe came from Martha Stewart

Chocolate Cupcake with Graham Cracker Crust
(makes 2 dozen)

  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. 
  4. Add boiling water and stir to combine; set cake batter aside.
  5. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
  6. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
  7. Place 2 teaspoons chocolate in each muffin cup on top of the graham cracker mixture.
  8. Transfer muffin tins to oven and bake about 5 minutes.
  9. 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. 
  10. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow Frosting


  • 8 large egg whites
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. 
  2. Set over a saucepan with simmering water. 
  3. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  4. 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. 
  5. Add vanilla, and mix until combined. Use immediately.
  6. Frost with a French Tip
  7. Take a pastry torch/Creme Brulee torch and lightly toast the frosted cupcakes, taking care not to catch the liners on fire!
  8. Enjoy!

Vanilla Malt Cupcakes

Vanilla Malted Milk Cupcakes with a Whipped Cream Frosting & Chocolate Grad Caps and Scrolls

I made these for my cousin's graduation party...needed 6 dozen cupcakes! But I whipped them out like a champ! I mean besides the miscalculation that ended up with me having twice as many cupcakes as I needed! Oh, well, more for me!

That is a chocolate graduation cap and scroll, in case you can't tell

Everyone LOVED them!

I kind of LOVE this angle!
The Cupcakes had a hint of Vanilla malt in them, and the frosting was light and airy... a perfect compliment!

Top View!
The cupcake recipe is from Paula Deen

Vanilla Malt Cupcakes
Makes about 16 cupcakes

  • ¾ cup sugar
  • ½ cup malted milk powder
  • 1 ¾ cups cake flour, not self-rising
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • ¾ cup whole milk
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt.
  3. Add butter and vanilla and mix until light and fluffy.
  4. Mix in eggs until just combined.
  5. Slowly mix in milk until just combined.
  6. Fill cupcake liners ¾ full.
  7. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Just out of the oven!
Whipped Cream Frosting

  • 3 cups heavy or whipping cream 
  • 5 Tbs. granulated sugar 
  • 1-1/2 tsp. vanilla extract
  1. Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. 
  2. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. 
  3. Slow the speed down to medium and gradually pour in the sugar. 
  4. Continue to whisk until soft peaks form.
  5. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form.
This recipe was super easy! You could add a few more Tablespoons of sugar if you wanted. It wasn't too sweet as it is.

Ready to go to the party!

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