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S'mores Cupcakes



One of my favorite treats when the weather is cold and there's a campfire nearby is a S'mores. The gooey toasted marshmallow and melty chocolate sandwiched between crunchy graham crackers—yes, please!



How about this fun version of a favorite winter treat? All the flavors you love of a S'mores baked into a delicious soft cupcake!



S'mores Cupcakes


Level: Easy

Total: 50 min (plus cooling time)

Active: 25 min

Yield: 9 cupcakes


Ingredients

Cupcakes

¾ cup all-purpose flour

½ cup graham cracker crumbs

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon kosher salt

¼ cup plus 1 tablespoon vegetable oil, divided

¾ cup granulated sugar

1 egg

¾ teaspoon vanilla extract

½ cup buttermilk

2 tablespoons boiling water

2 tablespoons dark cocoa powder

Marshmallow Topping

3 egg whites

¾ cup granulated sugar

¼ teaspoon kosher salt

½ teaspoon vanilla extract

12 squares milk chocolate, optional


Directions

1. For the cupcakes: Preheat your oven to 350°F, and a line muffin tin with liners.

2. Whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt in a medium bowl.

3. Beat together ¼ cup of vegetable oil with the sugar, egg, and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.

4. Add about a third of the dry ingredients into the sugar and oil mixture, and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.

5. Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.

6. Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect.

7. Bake cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.

8. For the marshmallow topping: Whisk together the egg whites, sugar, and salt in a large metal or glass bowl or the bowl of your stand mixer, and place it over a saucepan containing about 1 inch of simmering water. Cook the egg whites, whisking frequently, until they reach 160° F, about 4 to 5 minutes.

9. Remove the bowl from the heat, and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract, then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.

10. Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate.

11. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.






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