Ever since I had my first s'more cupcake at Kara's Cupcakes, I was in love. I'm pretty sure one summer I got one every week, that is how obsessed I was. Here I am a few years later recreating that cupcake and I have to say it was a success. Normally s'more are something I just have in the summer when I'm in Donner around a fire pit, but s'mores cupcakes you can eat for any occasion. The graham cracker crust with chocolate cake and marshmallow frosting gives the same impression as if you were biting into a s'more fresh out of the fire. I am sure that I will be making this recipe again this summer, maybe not every week, but definitely enough to get my s'mores fix.
What you need:
1 cup graham cracker crumbs
1 1/2 tsp. granulated sugar
2 tbs. unsalted butter, melted
2 egg whites
1/2 cup granulated sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla
What to do:
Make the crust:
1. Preheat oven to 350˚F. Line a cupcake pan with 8 liners.
2. In a food processor blend graham crackers until they are fine crumbs.
3. Add sugar and melted butter until combined. Divide mixture between the cupcake liners, adding a scoop to each. Then press down to create an even layer.
Make the chocolate cake:
1. In a medium bowl, sift all dry ingredients together.
2. In a large bowl or stand mixer, cream butter and sugar. Add in egg and vanilla. Scrape bowl as needed.
3. Add in dry ingredients until thoroughly combined.
4. Add sour cream and cooled coffee, mixing until all ingredients are fully incorporated. Evenly distribute batter between the liners.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Make the meringue:
1. In a heatproof bowl over a saucepan with simmering water, whisk together egg whites, sugar and cream or tartar until sugar is dissolved and egg whites are warm to the touch. Remove from heat.
2. Using hand or stand mixer, beat egg white mixture until stiff peaks form. Add in vanilla in last 30 seconds.
3. Transfer marshmallow frosting to a piping bag with desired piping tip. Then frost the cooled cupcakes. Use a kitchen torch to lightly char the frosting.
Recipe from: Baked by Rachel