I made these cupcakes for a potluck lunch at work last week, and they were a big hit. One of my friends (I won’t mention names..) even had three 🙂 I take that as a huge compliment, and I have to admit, I ate my fair share as well. But hey, they were mini size!
These cupcakes literally taste like a smore. The graham crumb crust is crumbly and toasted, the chocolate cupcake is rich, and the icing really does become a marshmallow. Once you add in a little toasting action, the flavour and texture is like one big smore. Everything seems to come together just perfectly.
When I first researched this recipe, every one was writing how you needed to use a kitchen torch. Well, a kitchen torch just wasn’t in my budget (which I must clarify is my future “puppy budget”), so I placed the cupcakes on a baking sheet and threw them in the oven on broil for 1 and a half minutes. The effect was the same, so for all you out there who want to try the ghetto version – it works!
Before I go any further, I originally found this recipe here.
– 1 1/2 graham cracker crumbs
– 5 Tablespoons unsalted butter (melted)
– 1/4 cup sugar
– 3 ounces bittersweet chocolate (chopped) – Note: the original recipe calls for 9 oz
Step One: Mix together the graham cracker crumbs, sugar, and butter.
Step Two: place a spoonful of the mixture into each cupcake liner. Press the crust down until it is flat (I used a mini shot glass), and then sprinkle 1-2 teaspoons of chocolate over top of each crust.
Step Three: bake the crusts at 325F for 8 minutes. Cool for a minimum of 5 minutes.
– 2 cups all purpose flour
– 3/4 cup + 1 teaspoon cocoa powder
– 1 1/2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 eggs
– 1 cup milk
– 1/2 cup canola oil
– 2 teaspoons vanilla extract
– 1 3/4 cups + 2 Tablespoons sugar
– 2/3 cup boiling water
Step One: Mix together flour, cocoa, baking powder, baking soda, and salt.
Step Two: Mix together the eggs, milk, oil, vanilla, and sugar in a separate bowl. Then, add in the flour mixture.
Step Three: Continue to mix the batter at low speed, increasing to medium speed, for 2 minutes. Add in the boiling water, stir, and let sit for 15 minutes.
Step Four: Stir the batter gently, then pour batter overtop of each cupcake liner (filled with the baked crust). Each cupcake should be about 3/4 full.
Step Five: Sprinkle each cupcake with a few graham crumbs and chopped chocolate.
Step Six: Bake at 350F for 16 minutes. Cool completely.
– 6 egg whites
– 1 1/2 cups sugar
– 1/2 teaspoon cream of tartar
– 1 1/2 teaspoons vanilla extract
Step One: Simmer water in a saucepan. Over top of the saucepan hold a bowl with the egg whites, sugar, and cream of tartar. Whisk the mixture until the sugar is completely dissolved and the mixture is hot. This should take about 5 minutes.
Step Two: Remove from heat and whisk the mixture at high speed for 5-7 minutes until there are stiff, glossy peaks. Add in the vanilla.
Step Three: Frost each cupcake.
Step Four: Place the cupcakes in the oven on broil for 1 to 1.5 minutes. Watc carefully because they will burn very fast.