S’mores cupcakes

This is not a perfect recipe. But it’s a great recipe to play with to make better. I’ll tell you what I did, then I’ll give you some untested suggestions.

S’mores Cupcakes

1/4 cup regular cocoa powder
1/4 cup dark cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
mini marshmallows
graham crackers, roughly broken

Preheat oven to 375 degrees.
Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir the boiling hot water and the cocoa powder until smooth. Let cool to room temperature.
cocoa and boiling water

In another bowl, whisk together the flour, baking powder, and salt.
whisking the dry ingredients

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated.
creaming the butter and sugar

Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about 1/2 full with batter, then add in a few mini marshmallows and some graham cracker pieces.
adding graham crackeradding marshmallows

Add a bit more batter, and spread to cover the graham crackers and marshmallows.

Bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean (if you insert the toothpick in a marshmallow, it will not come out clean).
cooked

Remove from oven and place on a wire rack to cool. Once the cupcakes are cool, frost with chocolate icing. Place a mini marshmallow on top, and run a lighter briefly over the tops to toast (you may have to blow out a few “marshmallow candles” in the process).

toasted marshmallow on topyummmmmm

Notes: So this is how I did the cupcakes. But when I do them again, here is my plan. I’m going to layer chocolate cupcake batter with big pieces of graham cracker. When they cook, the graham should get soft and meld with the cupcake. Then I’m going to top them with a marshmallow frosting, and sprinkle that with graham cracker crumbs and chocolate shavings. Mmmmmmm.

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