⁘ anna bakes cupcakes ⁘

mini s'mores cupcakes

mini chocolate cupcakes with graham cracker crust and marshmallow frosting

recipe from Food.com

baked in August 2015

yield: about 70 mini cupcakes
prep time: 30 minutes
cook time: 15 minutes
difficulty level: medium


Graham Cracker Crust




For the cupcakes:

  1. Preheat the oven to 350°F. Line mini cupcake pan.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.
  3. Drop about 1 teaspoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
  4. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.
  5. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  6. To make the cupcake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.
  7. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract. Whisk together.
  8. Add to the dry ingredients and mix on low speed for 30 seconds.
  9. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.
  10. Add the boiling water and stir just to combine (batter will be thin).
  11. Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full.
  12. Return the pans to the oven and bake about 10-12 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.
  13. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

For the frosting:

  1. Combine the egg whites, sugar and cream of tartar in the top of a double boiler.
  2. Heat the mixture, whisking frequently, until it reaches 160°F with an instant-read thermometer.
  3. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.
  4. Mix in the vanilla until combined.
  5. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate square.