In case you haven't heard or noticed, it's been a dry summer. So dry, in fact, that we've been under a fire ban for several weeks now. One of the things I love most about summer is bonfires and s'mores, and we never got around to having a fire before the ban. I concocted a tasty treat to satisfy my s'more craving, and it was so yummy I thought I'd share it with you.
If you love s'mores, too (who doesn't?), you will LOVE these s'mores cupcakes! The other recipes I've seen call for a chocolate cupcake, but I don't like chocolate cake. I know, I know. I'm crazy. So I made up a recipe for a graham cracker flavored cupcake. They do not get a domed top like regular cupcakes do due to the density of the graham cracker "flour." Since they are a brownish color, it's hard to tell when they are done. Keep a close eye on that oven!
|Begin by making marshmallow cream filling. Let it cool while you bake the cupcakes.|
|Grind your graham crackers in a coffee grinder on the finest setting.|
|Fill up your cup!|
|Scoop out the top of the cupcakes and fill will the marshmallow cream.|
|Broil marshmallows on high in the oven until they are perfectly toasted.|
Marshmallow Cream Filling (adapted from Food.com)
3 egg whites
1/4 t cream of tartar
2 T granulated sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1/2 T vanilla extract
1 C mini chocolate chips
Step 1: In a glass or metal bowl, beat the egg whites and cream of tartar on high until light and foamy.
Step 2: With the mixer still mixing, sprinkle in the 2 T sugar. Continue beating until soft peaks form.
Step 3: In a small saucepan, mix the water, corn syrup, and sugar together. Cook over medium heat until it boils and comes to the firm ball stage.
Step 4: Drizzle the syrup into the egg whites with the mixer on low.
Step 5: Mix in the vanilla.
Step 6: Turn the mixer on high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow fluff.
Step 7: Fold in the mini chocolate chips. Keep refrigerated until ready to use.
Graham Cracker Cupcakes (adapted from here)
2 C graham cracker crumbs very finely ground (I used a coffee grinder to make mine)
2 t baking powder
1/4 t salt
3 large eggs, separated
8 T unsalted butter at room temperature
1 C sugar
1 t vanilla
1 C milk
Step 1: In a medium bowl, combine the graham cracker crumbs, baking powder, and salt. Stir together with a whisk.
Step 2: In a glass or metal bowl, beat the egg whites on high until soft peaks form.
Step 3: In a large bowl, cream the butter and sugar on medium until fluffy.
Step 4: Mix in the egg yolks and vanilla.
Step 5: Alternate adding the dry ingredients and the milk with the mixer on low speed. Begin and end with the dry ingredients and mix until just incorporated.
Step 6: Fold in the egg whites until incorporated.
Step 7: Pour the batter into a cupcake pan lined with cupcake papers.
Step 8: Bake for about 20 minutes at 375 F or until a toothpick inserted in the center of a cupcake comes out clean.
Step 9: Once the cupcakes have cooled, scoop a portion out of the top of each cupcake and fill with the marshmallow cream filling.
Step 10: Frost the cupcakes with graham cracker buttercream frosting (found here).
Step 11: Garnish with mini chocolate chips, toasted mini marshmallows, or graham cracker pieces.
Click here for a printable version.