Saturday, October 5, 2013

S'mores Cupcakes with Toasted Marshmallow Icing

By: Sarah

Marshmallows are something we always have in my house.  My son LOVES them. His favorite ones to eat are the mini marshmallows.  If I let him he would eat them by the handful.  My husband's favorite marshmallow treat is marshmallow fluff right out of the jar on graham crackers.  When we first started dating he introduced me to this delicacy and I have to admit, it's quite yummy.

This week when I ran into Kroger to pick up yet another refill of formula and diapers, I took my regular trip down the baking aisle just to browse and I came across a new marshmallow dessert!  Did you now they now sell S'more's cupcake kits? I did not! I was intrigued! "Challenge accepted!" I said to myself while standing in the aisle drooling. The picture on the box looked pretty, but I was imagining my S'more dessert to be totally different. So that is how I decided I would create a S'mores cupcake.

I'm normally a Pillsbury Cake Mix kinda girl, but Betty Crocker's Super Moist Triple Chocolate cake mix won me over because of the name. It sounded perfect for the melted chocolate like taste you get in a real S'more that I was looking for.  I also grabbed a bag of chocolate chips and some graham crackers.  In the back of my mind I was thinking about Martha Stewart's Marshmallow Frosting recipe that I had stumbled across just a few days before and how it would be the perfect topping.  Once I was at home and the kids were asleep, I was ready to experiment!
I have to admit, I fell in love with the final product.  For experimental purposes,  I made a few cupcakes with and without the graham cracker crumb crust. However, I think between the icing and the crust, this combination with the chocolate is what makes this cupcake extraordinary!  As for the graham cracker chunks I mixed into the cupcake, it looked cool in the cupcakes, but could easily be left out.

My co-worker, Blair,  gives this recipe a Thumbs Up! She suggested a marshmallow fluff filling!
I took them to work with me to let my favorite "taste testers" try them out and they claim they are my best yet! One of my co-workers, Julie, thought she loved my Oreo cupcakes the best, but now she said she wasn't too sure. She told me that now her top 4 are the S'mores, Oreo, Cookie Dough, and Hummingbird cupcakes. There is no higher compliment to a baker than an empty container to take home!! I was pretty impressed with how these cupcakes disappeared 1 and sometimes 2 at a time ;)

S'mores Cupcakes
Inspired by Smore's Cupcake Kit in Kroger....

Graham Cracker Crust

I made my crust for the bottom of the cupcakes just like Honey Maid suggests making pie crusts.  Each cupcake only needs about 1-2 tablespoons of the crust depending on your preference.  My crust was about a 1/4 inch thick, which left plenty of room for the cupcake mix.  
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons melted better

1. Mix crumbs, sugar, and butter together.
2. Place a tablespoon or 2 of the mix in the bottom of a cupcake liner.
3.  Use a spoon to flatten and make the crust compact by pushing the crumbs down in the liner.


 Betty Crocker Super Moist Triple Chocolate Cake Mix (or your favorite chocolate cake recipe)
1 cup chocoate chips
3 cups graham cracker chunks (large crumbs) - optional

1. Make the recipe according to the back of the box.
2. Add chocolate chips and graham cracker chunks and mix until blended.
3.  Fill cupcake liners about 3/4 full and bake according to the box recipe.
4. When done, remove cupcakes form oven and let cool.

Marshmallow Icing

8 egg whites
2 cups sugar
1/2 teaspoon cream of tartar

2 teaspoons vanilla 

1.  Place egg whites, sugar, and cream of tartar in a heatproof bowl of an electric mixer.  Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, approximately 3 to 4 minutes.
2.  Transfer bowl to electric mixer using the whisk attachment.  Beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, approximately 5-7 minutes.  Add vanilla, and mix until combined.  Use immediately.

Ice the Cupcakes

1.  Once the cupcakes are cool it is time to ice them.  I used a Wilton disposable piping bag with tip 4B.
2.  Use a kitchen torch to toast the marshmallow icing.  Be careful not to light the cupcake liner on fire.  One of mine did! 

3. Enjoy!

Store these cupcakes in an airtight container and eat within 2 days for optimum freshness.

Please check out our our sponsor, Caryn Hammond, of Rodan + Fields Dermatologist's  amazing site for amazing products! 

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