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Sunday, June 12, 2011

S'mores Cupcakes

makes 24 cupcakes
graham cracker crust recipe adapted from Martha Stewart
cupcake recipe adapted from Hershey's Kitchens
prep time: 30 min / cook time: 23-25 min

1 1/2 c graham crackers (1 sleeve), crushed
1/4 c sugar
1/3 c unsalted butter, melted
9 oz. bittersweet chocolate, finely chopped
* I used Guittard Bittersweet Chocolate Wafters . . . it was what I had on hand

6 tbsp cocoa powder
* I used Pernigotti Unsweetened Cocoa Powder
3/4 c sugar
3/4 c + 2 tbsp all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 tbsp butter (1/2 stick), melted and cooled
1/2 c milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 tsp vanilla extract
1/2 c boiling water

1 small jar Marshmallow Fluff

• Adjust oven rack to middle position and preheat to 350˚ F.
• Crush graham crackers in a food processor or place in a heavy ziplock bag and crush with a rolling pin.
• Place graham cracker crumbs, sugar and melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
• Place 2 teaspoons chocolate in each liner.
• Transfer cupcake tins to the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.
• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.
• Add boiling water and beat to combine.
* Batter will be thin.
• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.
• Cool completely before frosting.

• Transfer marshmallow fluff to a pastry bag fitted with your favorite pastry tip.
* I used Ateco pastry tip #808.
Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
* Optional: decorate with graham cracker and chocolate.

Serve immediately or store in an airtight container, up to 2 days.

• The crust was a bit sweet for me, so I would use 1/8 c of sugar.
• I noticed the cupcake didn't rise much, I'm guessing due to the crust filling the entire bottom of the cupcake, so fill with batter almost to the top.
CAUTION: I didn't do enough research on the marshmallow frosting. I thought I'd be able to get away with just using Marshmallow Fluff, but I really don't recommend using it by itself. If you decide to use it, know that the Marshmallow Fluff doesn't pipe out well and will flatten out over night. When piping, let the frosting touch the cupcake liner (see photo) so it'll stick and then pipe a big dollop in the middle.




Anonymous said...

Hi! Found you through Foodgawker and had to comment! Love that you (well especially Sami) are a frugal foodie - me too! I love to eat and cook and try new restaurants too. Look forward to following your blog from Orange County.

Sami and Addie said...

Thanks for the post @carlykelly! We love your blog too - those pb&j thumbprint cookies look yummy!

Anonymous said...

Thanks! I tried submitting them to luck. Have you had food photography training?! It's my new challenge...

Sami and Addie said...

No food photography training. Tastespotting and Foodgawker has driven me to take better photos . . . they've declined more than they have accepted. LOL I'm not ready to invest in a DSLR, so it's just me, my point and shoot and constant studying/research on how to take better photos. There's been a huge improvement on my photos from when I got started, so I'm very happy about that. I still have a long way to go though.

Anonymous said...

That's encouraging - thanks! Great shots for a point and shoot!

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