Got it, Cook it: Marshmallow S'Mores Cupcakes

Wednesday, May 9, 2012

Marshmallow S'Mores Cupcakes

Cupcakes just make people smile.
Why wouldn't you want to contribute to someones happiness?
Don't hold back folks... let's use all our personality to make their day!
Go ahead, get started. It's not that hard.

I've been thinking of a S'mores cupcake for a while.
Ever since I saw a recipe for "marshmallow" frosting,
I've been thinking; what could be more appropriate for marshmallows than a S'mores cupcake?
Graham cracker crust, layer of melted chocolate, chocolate cake and marshmallow frosting. All the fun without the bonfire smell in your hair!
It was even easier to do than I thought it would be.
A couple things about the frosting, I would suggest making it and serving it pretty soon after, as it does tend to deflate a bit over night.. The frosting is fluffy and does taste like marshmallows! In the graham cracker crust, I have added some salt... we just thought a little salty/sweet would make this cupcake perfect.... it's up to you!

I made cupcakes last night for a staff meeting to celebrate some birthdays today, and purposely saved a couple to take to the neighbor who left a surprise on my door step last week! Everyone likes surprises, especially cupcake surprises.
I delivered them and was given a glass of wine in return.
Who's the winner here? Me!
You give, and the natural side affects are nice.

Don't hold back, make someone happy today.

Makes 20-24 cupcakes

Ingredients
Graham cracker crumb crust:
1 1/2 cup graham crumb, crushed
6 Tbsp butter, melted
1/3 cup sugar
1/2 tsp salt (optional)

1/2 cup Chocolate chips, or chunks (optional)

Mix the crushed graham crackers with the sugar and melted butter in a small bowl. Add 1-2 Tbsp of the graham cracker mixture to the bottom of each cupcake paper liner and press down with a spoon firmly, you should have enough to fill about 24 cupcake liners.

Add 6-8 chocolate chips or chunks on top of each crust. Set aside while you make the cupcake batter.

Chocolate cupcake batter Ingredients:
(This is my basic Vegan recipe, no eggs, but works out beautifully!

1 1/2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water

1 teaspoon vanilla extract

1 tablespoon vinegar, white or Cider

Preheat oven at 350.
Mix together all dry ingredients, then the liquid (water, coconut milk, juice, soy milk, etc), oil and extract, then add the wet mixture to the dry and stir until uniformly moistened. This batter is a bit more liquid than most batters, but it cooks up nice and moist! Top the graham cracker crust and chocolate with enough batter to fill to a bit over 3/4 of the way full. Bake for about 20 minutes. Let cool completely.

Frosting:

4 large egg whites
1 cup white sugar
1 pinch of salt
1 tsp vanilla extract

Place all ingredients except the vanilla extract into a large metal bowl which you can place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.

Remove from the heat and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.

Top the cupcakes and serve right away to get many, many smiles from your friends and family!