Recipe: S'mores Cupcakes (or S'mores Dessert)

 

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

MarthaStewart.com

5 stars

Marshmallow Frosting

Chow.com or MarthaStewart.com

5 stars

Made these for the first time -- GREAT recipe!  Found it online on marthastewart.com;  it's courtesy of Jennifer Shea, owner of Trophy Cupcakes.

Notes/Tips:

• The cake itself isn't super sweet which is good because all of the other ingredients add the sweetness.  (So, I wouldn't actually use the cake recipe for cake alone.)
• Next time, I may add a little less butter to the graham cracker crust.
• Adding the boiling water to the batter does make the batter very watery, but that's ok!
• For some of the cupcakes, I added some sea salt and a pinch of chipotle chile powder -- was delicious and gave an added dimension like the Spicy, Smoky S'mores Bars that I make.
• Don't overfill the cupcakes liners.  They will rise and then go over the rim and be hard to remove from the muffin tin (esp. since the cake is so moist/sticky).
• For the marshmallow fluff, make it the DAY-OF serving.  It will become really soft (soft peaks) and not be very stiff.  You cannot re-whip the the frosting.
• Beware of the paper cupcake liners catching fire when torching/toasting the marshmallow.
• As you can see above, I made a dessert (instead of cupcakes) using the recipe as well.