S'mores Cupcakes

HAPPY S'MORES DAY!!! Ok, I'm a day early (It's really on the 10th)....but I'm so excited!  I LOVE s'mores!

You may have noticed I have a little case of s'mores addiction.  I'm not sure what gave it away....was it my S'mores Cookies?  My S'mores Whoopie Pies?  My S'mores Pop Tarts?  I have even made S'mores brownies but those haven't been photographed and placed on the blog yet.

Maybe I need to find a 12 step program for S'mores to go along with my 12 step program for Swiss Meringue Buttercream.  The problem is really not that bad yet, but I can see how it may escalate in the future!  Actually, I'm pretty sure it's not all my fault....I blame the kids.  They are the one's always begging for S'mores!  Yep, that's it, it's the kids fault!

I used Martha Stewart as a guide for these cupcakes, modified a bit, but only to suit my own taste (and possible laziness).  These are delicious with their graham cracker crust, fudgy chocolatey cupcake layer and that super yummy toasted marshmallow frosting on top!  Doesn't really get much better than that!

You can use the kids as an excuse to make these yummy cupcakes, use the National S'mores Day as an excuse, or just admit it....you are making them because S'mores are awesome! 

Enjoy!

 

S'mores Cupcakes adapted from Marthastewart.com

Preheat oven to 325 degrees.  Line 2 standard muffin tins with paper liners.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Place graham cracker crumbs, sugar, and melted butter in a large bowl; stir until well combined.  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.  Bake for 5 minutes.  Set aside.

Chocolate Cake Layer:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder (not Dutch-processed)
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

Sift 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.

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. Add boiling water and stir to combine.

Fill the cooled muffin cups 3/4 with batter and bake for 14 minutes or until toothpick comes out clean.  Cool on rack.

Marshmallow Frosting:

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Hershey's Chocolate Squares

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

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. Add vanilla, and mix until combined.

Transfer marshmallow frosting to a pastry bag fitted with the tip of your choosing.  Pipe frosting onto cupcakes.  Using a kitchen torch, lightly brown the frosting. Stick a square of Hershey's into each cupcake for decoration and serve immediately.

Recipe Shared on:
Chocolate, Chocolate and More - Thursdays Treasures
Wednesday's Adorned From Above Blog Hop
My Turn For Us - Freedom Fridays
Love Bakes Good Cakes - All My Bloggy Friends
21st Century Housewife - Hearth and Soul Blog Hop
#CakeFriday Linky Party