Saturday, March 21, 2015

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

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

  • 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.

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