This cupcake has it all: a graham cracker crust, chocolate cake, and what seems like a mile-high scoop of marshmallow soft, gooey, vanilla frosting, charred on the peaks. It was an oooow ahhh kinda moment when a friend of mine introduced me to this scrumptious dessert. We were listening to 70’s disco music on my Echo Show (don’t you just love these new-fangled gadgets?) when I got a call from my pal, inviting us to dinner the following evening. She’s a great cook, so of course I said yes. It also helps that she and her hubby, George … yup, another one… are terrific people who have an amazing wine cellar, not to mention a very interesting group of friends.
And then this happened.
I offered to bring something, knowing full well she would have it all under control. But, she said, “Sure. Why don’t you bring along dessert?”
As you all know, desserts are not my forte, although I make a valiant attempt and never, ever post a dessert recipe until I’ve tried it a couple of times to make sure it works! That night, I rose to the challenge, fueled by sweet memories of a friend who wowed her dinner guests, myself included, with a Smore’s cupcake.
Here’s how it came to pass. I combed the internet for recipes and found a few. I combined the best of them, adding coffee to the chocolate cake (makes it even more decadent), and then loaded up my butane torch. Well, it was FUN, and they were delicious. Rest assured, I have made sure that these cupcakes are easier than they look. I’ve checked the cooking time and counted out the graham crackers. Give my recipe a try and tell me what you think! You might want s’more……
Makes about 18 to 20 cupcakes
60 Minute Cuisine
One bite and you are pulled back to that campfire you remember as a child. Everyone passed around charred marshmallows, squished between chocolate and graham crackers. This is a decadent cupcake made better with the addition of brewed coffee, enhancing the chocolate cake. Dolloping a huge scoop of the marshmallow-like frosting, and toasting just the tips has everyone smiling!
2 sleeves graham crackers, about 72 crackers
4 tablespoons butter, melted, ½ stick
¼ cup granulated sugar
2 cups unbleached all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup butter milk
1 cup brewed coffee
½ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
8 large egg whites, room temperature
2 cups granulated sugar
1/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Preheat the oven to 350°. Line two cupcake tins with paper liners.
Use a food processor to pulse the graham crackers into crumbs. Pour in the butter and add the sugar. Continue to pulse until the crackers come together to form coarse crumbs. Spoon 2 tablespoons of crumbs into the bottom of the cupcake papers. Press down gently with the back of the spoon. Bake until the crumb crust is just beginning to turn brown, about 8 to 10 minutes. Cool to room temperature.
Whisk together the flour, 2 cups sugar, cocoa, baking soda, baking powder and salt in a large bowl. Pour in the buttermilk, coffee and vegetable oil. Whisk to combine. Whisk in the eggs and vanilla. Continue to whisk until the batter is smooth and shiny. Pour the batter on top of the graham cracker crusts to about ¾ full. Bake until a tester inserted into the center of the cupcakes comes out clean, about 22 to 25 minutes. Cool the cupcakes to room temperature.
Place the egg whites, 2 more cups granulated sugar and cream of tartar into a bowl, sitting over simmering water (double boiler). Whisk until the sugar dissolves and the eggs are warm, about 5 minutes. Pour into the bowl of an electric mixer. Beat the warmed egg whites starting on low and gradually increasing the speed to high, until the frosting is shiny and peaks form, about 5 to 7 minutes. Reduce the speed and mix in the vanilla. Use an ice cream scoop to dollop a scoop of frosting onto each cupcake. You can use a kitchen torch to gently brown the tips of the frosting to resemble roasted marshmallows.