S’mores Cupcakes40

Posted by chockylit in Chocolate, Experimental Recipe, Step-by-Step Photos (Sunday April 22, 2007 at 8:18 pm)

s'mores cupcakes

For some reason being pregnant has made it nearly impossible for me to come up with cupcake ideas. I find this very troubling and hope it will pass. (Probably just in time for me to have no time to make cupcakes, haha.) So, now I have resorted to quizzing my husband and friends for ideas, most of which I shut down. “Nah, that doesn’t sound good,” is my typical response. However, at dinner last night my friend Margaret suggested s’mores cupcakes. Immediate appeal. And someone (Margaret? Chris? Me?) came up with the idea of topping the cupcakes with homemade marshmallows that I would then toast with the culinary torch. Toasted marshmallows! Yum!

The end result was delicious, as I hoped. The cake had some issues (see note below), but tasted nice and graham crackery, especially with the graham cracker bottom. The cake wasn’t too sweet, which is good considering the very sweet marshmallow filling. All on all, I found it a successful representation of s’mores in cupcake form.

I just did a quick search for S’mores Cupcakes and found this take, posted just a few days ago. They look pretty darn tasty.

Note: I just posted a new page, linked to on the right, that includes a list of basic equipment one might need to make cupcakes.

Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven

1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.

Note: This recipe takes great, but needs a bit of work. The cupcakes didn’t rise much (which is fine) but also shrunk quite a bit on cooling… my only real complaint. I suspect that there is too much butter and next time I try the recipe, I will cut the butter to 1/2 cup.

graham cracker crumbs
scooping crumbs

making the graham cracker bottoms
pressing crumbs

baked cupcake
baked cupcake

Chocolate Ganache

8 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

Marshmallows from MarthaStewart.com

Vegetable oil, for brushing
2 packets unflavored gelatin
1-1/2 cups granulated sugar
1/2 cup plus 2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cups confectioners’ sugar

1. Line a 9-by-9-inch baking dish with foil. Brush foil with oil. Set aside.
2. Put granulated sugar, corn syrup, salt, and 1/4 cup plus 2 tablespoons of water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 7 minutes.
3. Meanwhile, put 1/4 cup plus 2 tablespoons cold water into the bowl of an electric mixer. Sprinkle with gelatin. Let soften for at least 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high. Beat until mixture is very stiff, about 7-9 minutes. Beat in vanilla. Pour into prepared dish, and smooth with oiled fingers.
5. Set aside, uncovered, until firm, about 3 hours.
6. Sift 1/2 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 1/2-inch squares. Roll each marshmallow in the sugar to coat.
7. Marshmallows can be stored in an airtight container up to 3 days. And they are great in hot chocolate.

homemade marshmallow
transferring marshmallow

cutting up marshmallows
cutting squares

Assemble

marshmallow fluff

1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with fluff.
3. Replace the top of the cone.
4. Scoop a tablespoon of ganache on top of each cupcake. Smooth with a small offset spatula. (I dip the spatula in hot water, wipe off, then smooth.)
5. Top with a marshmallow and toast with a culinary torch.

marshmallow filling
filling cupcakes

toasting marshmallows
toasting marshmallows

40 comments for S’mores Cupcakes »

  1. Wow! Those cupcakes look too sweet (literally and figuratively) for words. Those are definitely ones to try.

    Comment by Nosheteria — April 22, 2007 @ 9:12 pm

  2. Love the marshmellow on top, maybe a graham cracker cake would work and solve the cake issue you had?
    A decadent take on a classic dessert. Bravo once again!

    Comment by Garrett — April 22, 2007 @ 9:14 pm

  3. u really put in so much effort into making those cupcakes….each time w new marvel…a new wonder of the cupcake world.The baby must be really keeping you busy though…. a sweet pleasure i guess…thanks for sharing.

    Comment by Kate — April 22, 2007 @ 9:33 pm

  4. a lot of effort really paid off – they look amazing – I’ve never made marshmallows but would have to go for some vegie alternative to the gelatin…
    don’t worry about your loss of cupcake inspiration – I didn’t even feel like cooking when I was pregnant and everything tasted different anyway – I think you’ve cracked it here though! Congratulations ( on these and baby).

    Comment by Jane — April 23, 2007 @ 12:24 am

  5. Those look adorable — and I’m so impressed that you made your own marshmallows, too! In the summer, we make s’mores in our fire pit, toasting the marshmallows on long sticks scavenged in the woods. There’s nothing more fun! So I’m excited to try these cupcakes inspired by that experience.

    Comment by Lydia — April 23, 2007 @ 3:32 am

  6. The graham cracker cupcakes Garrett posted for his key lime cupcakes were delicious and would be great with this recipe!

    Comment by LE — April 23, 2007 @ 4:45 am

  7. The Smores cupcakes are so cute…. The kid inside of me wants to go back to camp and make smores at a camp fire :)

    Comment by Tanya Melloul — April 23, 2007 @ 4:49 am

  8. i feel inspired everytime i read a new recipe here and have tried quite a few of them. i will certianlly be trying this out so that i can say that i made my own marshmallows to top it!

    Comment by perkash — April 23, 2007 @ 4:50 am

  9. I really look forward to the email notification that you have posted yet another recipe!! It is a highlight for my day! The reccommendation you gave of purchasing cake cups from Fresh Water Systems was GREAT–I have a case of 1250 for only $28.00 and can bake cupcake the rest of my life. HA–HA Thanks– I was going to look up a recipe for homemade marshmellow when I opened my computer this morning. I want to make my own fondent and thought I would start with a marshmellow recipe instead of buying them.. Thanks again– These cupcakes brought back Camp Fire Girl memories of camping 50 years ago and I think this is a great way to expand on it. I would encourage you “go a bit whimsical” with your cakes while you enjoy your pregnancy….. Many of us can relate. I appreciate and look forward to your active site. Take Care, Drue

    Comment by drue — April 23, 2007 @ 7:05 am

  10. Absolutely delicious looking! I love the graham-cracker bottom, such a touch of GENIUS! Wow.

    When I made my S’mores Cupcakes (thanks for linking to ‘em!) I was thinking it would be fun to do a version with 7-Minute Frosting…it’s so marshmallowy, after all…I wonder how it would hold up to a kitchen torch? I think in that case it would be great to do the cupcakes with graham cracker cake and melty chocolate filling. So many fun variations to try!

    Comment by Jenny — April 23, 2007 @ 11:58 am

  11. Pregnant?! Congratulations!! That is wonderful news. You are going to be everyone’s favourite Mom during birthdays! I was wondering where you were.
    These cupcakes look delightful. I might have to give them a try…

    Comment by Miss Scarlet — April 23, 2007 @ 12:43 pm

  12. Oooh, congrats on the pregnancy! Hope everything goes great!
    Can’t wait to try these s’mores cupcakes. I’ve already enjoyed making your citrus curd (lime was my favorite) as well as your devil’s food cup cakes and my lab mates have been very happy too. I usually make something for our Journal club once a month. Ever since I found your web sites I’m inspired to make more. I think next month I will have a hard time deciding between this new recipe and the rasberry/mint/basil combo. Thanks so much for sharing your creative process with us :)

    Comment by Va*les*ka — April 23, 2007 @ 1:34 pm

  13. Absolutely fabulous as always. Awhile back I had this weird obsession with having to make cupcakes (including dragging my boyfriend out at 8 pm to go buy the ingredients), and my roommates are, needless to say, pretty happy with my new form of procrastination (I should have been studying for exams and writing essays, but oh well). Are you coming out with a book any time soon? I know I would purchase it in a heartbeat. Good luck with the baby, wishing you all the best for EVERYTHING.

    Comment by Nat — April 23, 2007 @ 2:22 pm

  14. Congratulations on the pregnancy!

    When I made my s’mores cupcakes for your cupcake event, I had trouble getting a graham crackery cake. I love your cookie bottom solution, and I’ll definately do that if I ever give them another try!

    Comment by Aoife — April 23, 2007 @ 4:30 pm

  15. congratulations on your pregnancy…!was wondering where you were…hehehe…

    Comment by kitchen princess — April 23, 2007 @ 6:36 pm

  16. Ooh, how lovely! I’ve been looking for an excuse to make marshmallows now that hot cocoa season has passed (on the other hand, can’t really tell since weather in DC has been nuts lately). Will put this on the “to do” list!

    BTW- ‘Scuse me? Did you say “preggers”? My gosh I’ve been out of the loop for a bit. Congrats!

    Comment by Liz — April 24, 2007 @ 5:46 am

  17. I absolutely want to send you one of my crocheted cupcake. Tell me your favourite flavour and I’ll crochet one just for you! Come visit my blog.

    Comment by yoonie — April 24, 2007 @ 7:13 am

  18. Those look delicious! Very creative.

    Comment by Kristen — April 24, 2007 @ 9:08 am

  19. Absolutly GENIUS.

    I’m waiting for another hit form you soon!

    Comment by Latifa — April 24, 2007 @ 9:09 am

  20. Wow… those look scrumptious!!

    Comment by RecipeRiotQueen — April 24, 2007 @ 8:26 pm

  21. The toasted marshmallow is not only pretty but must add complexity to the flavors as well. I love this idea!

    Comment by Susan from Food "Blogga" — April 29, 2007 @ 12:51 pm

  22. brilliant.

    Comment by Raspil — April 29, 2007 @ 7:54 pm

  23. Congrats on your pregnancy, life is definitely going to even more interesting.

    Question – this may seem really silly but what does a Graham Cracker taste like, I am hoping I can find a similar biscuit type here in Australia so I can make my own S’more based cupcake. Chocolate & Marshmallow are always winners.

    Comment by cupcaketastic — May 3, 2007 @ 7:30 pm

  24. cupcaketastic: I’ve always thought those Hit cookies kind of taste like graham crackers…do you have those?

    Comment by Kristina — May 6, 2007 @ 4:02 pm

  25. I just tried these without the homemade marshmallows and I think they are my favorite yet! (this is from someone who usually likes a simpler, more minimalist cake). I tried your suggestion of reducing the butter to 1/2 cup. Mine rose just fine but the domes flattened out after cooling. No shrinkage, though. They still tasted very buttery, as well. I really like the cake part. The ganache recipe makes a lot–I might reduce it a little next time. Thanks so much!

    Comment by Kristina — May 6, 2007 @ 10:29 pm

  26. Unfortunately no hit cookies overhere!

    Comment by cupcaketastic — May 7, 2007 @ 6:28 pm

  27. I was so baby brained when I was pregnant too. Couldn’t think straight or remember anything! Luckily I couldn’t make cupcakes like yours or I would have been in bigger trouble than I was – baby was huge from all the pasta!!!

    Comment by Lorraine@italianfoodies — May 8, 2007 @ 12:23 pm

  28. cupcaketastic, when we make S’mores in Australia we use the Chocolate Wheaten biscuits – the biscuit part of it is the closest to Graham Crackers that we could find. And it’s perfect for S’mores since the chocolate is built into it already.

    Comment by Patricia — May 14, 2007 @ 4:34 am

  29. These are truly the most delicious cupcakes EVER. If you’re interested, check out my posting today about my experience in making them last night at http://www.rightthisminute.blogspot.com I actually did two batches (miscalculations, bad math, etc.) – one batch I reduced the butter to your recommended 1/2 cup; the other batch – because of the bad math – I reduced to 1/4 cup. The both turned out perfectly fine – but I have to say that the batch with the smaller amount did not fall at all – while the other batch had a few that did! One question for you – when you say to fill with “marshmallow fluff” do you mean the jar of Kraft stuff? That’s what I used because I really didn’t know and it turned out fine – but given your usual use of stellar ingredients, I’m going to guess that’s not what you meant. I’m stumped! Anyway, please, keep the recipes coming – I love your work. And congratulations on your pregnancy! Your baby will be your masterpiece!

    Comment by Laurie — May 19, 2007 @ 4:36 pm

  30. Beautiful! I love the idea of homemade marshmallows on top!
    I made a very simple version months ago from Billy’s Vanilla Vanilla cupcake recipes, 7 minute frosting, & Cadbury chocolate squares.
    Here’s a photo: http://img.photobucket.com/albums/v461/melisseragogo/cakes.jpg

    Comment by Melisser — May 24, 2007 @ 10:13 pm

  31. My friends and I saw this recipe and decided to try it out for a party. The preparation was very simple and straightforward (we didn’t make our own marshmallows, but I’m sure that’s one way to make the prep a little more complex!) and the cupcakes were PHENOMENAL. The combination of the sweet fluff, bitter chocolate, and savory cake was just perfect, and all of our guests enjoyed them very much. The reminded me of Mallomore cookies!

    Comment by Allison — June 15, 2007 @ 10:05 pm

  32. I just recently made these and they were absolute hits at work. Several people told me I should open up a bakery. :)

    I swear I will never be able to make a simple cupcake again after trying several from your site. You are such a creative soul. Thanks for sharing with us.

    Congratulations on the baby!

    Comment by Jessica — August 7, 2007 @ 1:55 pm

  33. I am seriously impressed! Is it wrong of me to feel completely excited by a cupcake? It’s only 10am but I feel the urgent need to start making these RIGHT. NOW.
    These are brilliant.

    Comment by Michele — August 8, 2007 @ 2:01 am

  34. Made these last night with a friend. Worth the time and effort several times over (though we skimped on making our own marshmallows)! Thanks!

    Comment by Sophia — October 29, 2007 @ 5:08 pm

  35. I just made these today for a surprise party. Multiple people told me to drop out of medical school before it’s too late and just bake cupcakes. Everyone loved them. And they weren’t nearly as laborious as I worried they’d be. I didn’t eat one, but apparently they were fabulous. (Also, I only used 1/2 cup butter)

    Comment by Melissa — November 3, 2007 @ 10:44 pm

  36. I was surfing for some exciting cupcakes recipes and stumbled upon your blog, i mean what you’re doing out there is quite interesting. A whole blog dedicated to cupcake making, wow! impressed.

    I made chocolate cupcakes today, turned out nice but they didn’t rise that much so i presume it had a little more butter than needed, as you mentioned in your post, right?

    stay beautiful!

    Comment by |eemz — November 17, 2007 @ 10:05 am

  37. I love that recipe.. It is so cool!!!!!!!!!I hope you love your recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Comment by christine — May 28, 2008 @ 3:12 pm

  38. sssssssssssooooooooooooooooooooo ccccccccccccuuuuuuuuuuuuuuuuuttttttttttttteeeeeeeeeeee taste good too!!!!!!!!!!!!!!!!

    Comment by raven — April 3, 2010 @ 4:43 pm

  39. tried out the recipe :D i ate the tops of the cake. it was surprisingly soft inside. did kinda taste like graham biscuits :O haha i use digestive biscuits haha always works fine :D tastes awesome.
    din have a torch and cun toast my marshmallows :( sad and it was hell putting melted marsh into the holes =.= AND putting mini marchmallow in the batter to bake was NOT a good idea :O

    one problem. all my cupcakes cratered and where very flaky!
    (cracked when i cut it)

    Comment by yz — July 9, 2010 @ 9:48 am

  40. these look amazing and i cant wait to try them! How much gelatin would “two packets” of unflavored gelatin contain though? like how many ounces or tablespoons?

    Comment by Sydney — August 6, 2010 @ 2:24 pm

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