S’mores Cupcakes

Ooey gooey and oh so melty are just the words to describe… s’mores! This beloved campfire dessert can get a little messy, but it’s that finger-licking messiness that contributes to their irresistible childhood charm. It’s not every day, however, that one can pitch a tent under the stars, listen to the crackle of a campfire, and roast marshmallows. Admittedly, I’ve tried to roast marshmallows over a candle during times of s’mores nostalgia, but as one might imagine, the effect is not nearly the same. Inspired by s’mores, today’s cupcakes repackage all of the familiar flavors into a special treat of their own.


S’mores Cupcakes

Makes 12SONY DSC

Ingredients:

Graham Cracker Crust

  • ¾ cups graham crackers, crumbled
  • 3 tbsp butter, melted

¼ box Devil’s Food Cake:

  • 115g devil’s food cake mix
  • 1 egg
  • ¼ cup water

⅓ box Angel Food Cake:

  • 150g angel food cake mix
  • ¼ cup + 3 tbsp water

Marshmallow Frosting

  • 2 large egg whites
  • ½ cup granulated sugar
  • Pinch of cream of tartar

Directions:

For the crust:

  • Preheat oven to 350°F and line cupcake pan with liners.
  • Combine crumbled graham crackers and melted butter. Scoop 1 tbsp of the mixture into each liner and compact it into a flat layer. Bake for 5 min and set aside while you prepare the cake mixes.

For the cake:

  1. Combine all ingredients and prepare as instructed on the box mixes.
  2. Using a 1 ½ tbsp cookie scoop, layer one scoop of devil’s food cake batter, topped with two scoops of angel food cake batter into each liner.
  3. Bake for 17 min. After ~12 min of baking, however, cover the cupcakes with a sheet of aluminum foil to prevent the angel food cake layer from over-browning.

For the frosting:

  1. Combine egg whites, sugar, and cream of tartar over a double boiler. Whisk continuously until the mixture has reached 160°F. Immediately remove from heat and beat the mixture until stiff glossy peaks form. Pipe frosting onto cupcakes for an added layer of marshmallow-y goodness! Optional: Broil frosted cupcakes for 1-2 minutes for a toasted look. If you have a mini blow torch that’s even better! (The outer surface will also cook slightly yielding a marshmallow-like texture.)

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