Looking for something different to surprise your Valentine with this Valentine’s Day? How about a delicious, homemade sweet treat? S’mores cupcakes can be enjoyed by everyone in the family including mom, dad, the kids, even grandma, grandpa, aunts and uncles.
If you are planning a little get-together with a few other couples on Valentine’s Day why not whip up a batch of S’mores cupcakes instead of one large dessert. You can send a few home with the lovebirds to enjoy later.
Ingredients for S’mores cupcakes:
For the graham cracker crust:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup granulated white sugar
- 6 Tbsp. unsalted butter, melted
- 8 ounces bittersweet chocolate, finely chopped
For the cupcakes:
- 2 cups plus 2 Tbsp. granulated white sugar
- 1-3/4 cups unbleached all-purpose flour
- 3/4 cup plus 1 Tbsp. unsweetened cocoa powder
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp. pure vanilla extract
- 1 cup boiling water
For the frosting:
- 8 large egg whites, at room temperature
- 2 cups granulated white sugar
- 1/2 tsp. cream of tartar
- 2 tsp. pure vanilla extract
- Decoration: finely crushed graham crackers and small milk chocolate pieces
How to make S’mores cupcakes:
Preheat the oven to 350°F. Line two cupcake pans with paper liners. Set aside.
In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
Drop about 1 Tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom.
Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
To make the cake batter:
Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. If you do not have a stand mixer use a large bowl that you can get a good grip on and a hand-held electric mixer.
In a another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.
Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full.
Return the pans to the oven and bake about 18 to 20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5 to 10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting:
Combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.)
Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of a stand mixer fitted with the balloon whisk attachment or use an hand-held electric mixer with the balloon beaters.
Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional). Yield: 24 cupcakes
Rachael’s Recipe Notes:
These cupcakes are delicious, but very sweet. Feel free to make mini versions of this recipe. The yield will be 48 mini cupcakes.
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