S'mores Cupcakes.doc
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S’mores Cupcakes

Recipe adapted from Trophy Cupcakes

Tasty Treats by Michi


For the graham cracker crust: 

For the cake: 

For the frosting: 


Preheat the oven to 350 degrees. Line two cupcake pans with liners. 

Using a food processor, grind the graham crackers into fine crumbs.  Add the oil and syrup and pulse until combined.  Place one tablespoon of graham cracker crumbs into each cupcake liner.  Press the crackers down in each cup with the help of a bottle, glass, spoon, etc.  The flat back of my espresso measuring spoon was perfect for this. Bake the graham crackers for 5 minutes in the oven. Remove the pans and set aside, keep the oven on. 

In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Mix well. In the bowl of a standing mixer, mix together the eggs, skim milk, vegetable oil, and vanilla extract.  Add the dry ingredients to the wet and mix on low for 30 seconds.  Scrape the side of the bowl and mix on high for 2 minutes.  Meanwhile, boil the water in the microwave or on the stove top.  Add the boiling water to the batter and mix to combine. The batter will be thin.  

Fill each liner about 3/4 the way full with batter.  Place the cupcakes in the oven and bake for 18-20 minutes or until a tester comes out clean.  Make sure to rotate the pan once while baking.  Let the cupcakes cool in the pan for 5 minutes and then cool completely on a wire rack. 

After the cupcakes have completely cooled, make the frosting.  Note: make the frosting the day you want to eat the cupcakes, the meringue will not maintain well over a day or two. I made the cupcakes the day before the event and then the frosting the day of the event. 

Using a double boiler (I just put a large mixing bowl over a medium pot of simmering water), whisk together the eggs, sugar, and cream of tartar.  Whisk constantly until an instant read thermometer inserted into the mixture reads 160 degrees.   At that point, put the mixture into the bowl of a standing mixture fitted with the whisk attachment.  Start whisking on low and the gradually move up the speed to medium high.  Let mix for a few minutes until stiff, glossy peaks are formed.  Be patient, this may take a while!  Once you have stiff peaks, mix in the vanilla extract.  

Using a piping bag or zip lock bag with the corner cut off, pipe some frosting on each cupcake in a swirl pattern.  Then, using a kitchen torch, toast the top of each cupcake.  Be prepared to quickly blow out some little fires if the torch accidentally makes the cupcake liner catch fire :). Garnish the cupcakes with a piece of graham cracker or a Hershey chocolate.  

Serve the same day and enjoy!  Be prepared to receive lots of compliments!