Chocolate Cupcakes with a graham cracker crust and toasted marshmallowy meringue frosting. Oh. my. gosh. These were super duper delicious! I’ve been so excited to make these S’mores Cupcakes for a while now but I didn’t have a kitchen torch to toast the tops. I don’t know why I haven’t bought one before, but I’m super excited that I got one for Christmas. Thanks Mom!
The recipe for these cupcakes is from Jennifer Shea’s new cookbook, Trophy Cupcakes and Parties! (pssst… I’m giving away a couple of signed books below) Trophy Cupcakes has several locations in Seattle. You should visit if you get a chance. Such cute shops and the prettiest cupcakes. I visited the shop in Bellevue a few years ago. Adorable!
But the first time I met Jennifer was back in 2008 when we were both on The Martha Stewart Show. What?!?
Yes. Still crazy to me. I was on to show Martha how to make my Cupcake Pops about six months after I started the blog (P.S. This past Saturday was National Cake Pops Day. YAY!) and Jennifer was on the show to make these same s’mores cupcakes … which I didn’t get a chance to try when I was on the show.
So, I thought they would be the perfect ones for me to make from her new book.
And boy am I glad I did. They are fantastic!
They start with a graham cracker crust for the cupcake. Awesomeness!
Place a teaspoon of the crust mixture in each baking cup.
And press with the bottom of a small glass.
But that’s not all. They get chocolate, too.
Yep. Just sprinkle chopped chocolate on top of the crusts and bake for a few minutes to set first.
Cool and then… fill with the chocolate cupcake batter. YES!
But we can’t stop there. Before baking, sprinkle more graham cracker mixture and chopped chocolate on top. I like where this is going … oh and I’m messy!
Beautifully cupcakes. I actually think they’re great just like this.
But they wouldn’t be s’mores without the fluffy marshmallow frosting.
Swirl the meringue frosting on top of the cupcake with a star tip and then toast using a kitchen torch.
P.S. I love my kitchen torch. This was the first time I’ve used one, and now I want to toast everything. I wish I hadn’t waited so long to get one. So fun!!!
But not as fun as biting into these babies. Yummmm!
Here’s the recipe … and check out Jennifer’s video on MarthaStewart.com too OR skip down below for the giveaway.
GRAHAM CRACKER CRUST
- 1-1/2 cups graham cracker crumbs (from about 20 squares)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 9 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 3/4 cup plus 1 teaspoon cocoa powder
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1-3/4 cups plus 2 tablespoons sugar
- 2/3 cup boiling water
- 6 egg whites
- 1-1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1-1/2 teaspoons vanilla extract
- MAKE THE CRUST FIRST: Preheat oven to 325 degrees F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, mix together crumbs and sugar. Add melted butter until well blended and no dry crumbs remain.
- Place 1 tablespoon of the mixture into each liner. Press the crumbs flat into the liner using the bottom of a small glass. Sprinkle about 2 teaspoons of chocolate over each crust. (Reserve remaining graham cracker crumbs and chopped chocolate to top the cupcakes before baking.)
- Bake crusts for 8 minutes. Remove the pans and let crusts cool for at least 5 minutes before adding cupcake batter.
- FOR THE CUPCAKES: After crusts are prepared, increase oven temperature to 350 degrees F.
- In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside. Then combine eggs, milk, oil and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Add sugar and mix until combined. Then add flour mixture. Blend at low and then increase to medium. Beat for 2 minutes until blended and smooth. Remove bowl from stand and add boiling water. Gently stir with a wooden spoon until smooth. Batter will be thin. Then let batter rest for 15 minutes and stir again gently before using. Fill liners with prepared crusts three-quarters full with batter. Sprinkle with reserved chocolate and graham cracker mixture.
- Bake about 16-20 minutes until done. Cool in pan for 5 minutes and then remove to a rack to cool completely.
- MAKE THE MERINGUE FROSTING: Combine egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water without letting the bottom of the bowl touch the water in the saucepan. Hold the handle of the bowl with an oven mitt while whisking the egg white mixture until the sugar is dissolved and the whites are hot to the touch… about 4 minutes. Then transfer bowl to the stand mixer. Using the whisk attachment, beat the mixture, starting on low and increasing to high speed. Beat until stiff, glossy peaks form and the meringue has cooled, 5 to 7 minutes. Add the vanilla and whisk just to combine. Use frosting immediately.
- Place the frosting in a pastry bag fitted with an Ateco #867 star tip. I used a Wilton 4B tip. Pipe high swirls on the cupcakes and brown the meringue using a kitchen torch and serve immediately.
Source: Trophy Cupcakes & Parties! by Jennifer Shea, 2013
Here’s a little peek into the book.
It’s filled with recipes for cupcakes and crafty ideas to help you create charming parties. It’s basically super cute.
Enter for a chance to win a signed copy of Trophy Cupcakes & Parties!
To enter just leave a comment below and share the best thing you ate this weekend. Was it sweet? Was it Super Bowl snacks? Do tell.
Deadline to enter is
Wednesday, February 5th, 2014 at 7:00 p.m. ET.Sorry! Time’s Up, Winner announced below.
Two (2) winners will be selected at random and announced sometime Wednesday evening.
Good Luck guys!
Okay – we have two winners. And I’m now super hungry for party food and appetizers!!!! Thanks for sharing all your best bites. Mine was actually these cupcakes. They are seriously so good. And… I’m still eating them. I have to stop.
Congratulations Katie B. and E. Nadler. Hope you enjoy the book and you should definitely make these.