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Friday, March 30, 2012

S'more Please!

So a few weeks ago I did a guest blog post over at Something Swanky and made these cupcakes and I thought it was about time to share there here too!

S'More Cupcakes

It's finally starting to warm up here in this part of the country, and although we've had a very mild winter, it's about time to start with the campfires. In fact, we had our first one a couple of weekends ago. I love campfires. The smell of the smoke, the way food tastes cooked over the fire, and the dancing flames that could very easily put me to sleep (and trust me, they have). And what's better than a fresh, ooey, gooey S'mores over the fire, how about these that you make in your kitchen. No need to wait for warm weather, or deal with mosquitos!!

In all the time that I've been cooking and baking I've always been envious of those individuals who have those amazing little kitchen torches that are used for creme brulee and other wonderful desserts, and then I realized, why can't I use my hubby's hand held Bernz-o-matic from the garage to do the same exact thing!
I decided this was my chance.
I felt a little intimidated at first, after all, I didn't want to destroy my entire home by the undaunting desire to use a torch on a cupcake! Now, if you don't have a torch to do this, you can achieve the same "toasted" effect by using your broiler in the oven, just be careful!
Okay, so enough about my torch experience, on to the cupcakes!

S'Mores Cupcakes

9 sheets graham crackers (I acutally used about 1 1/2 cups already crushed graham cracker crumbs)
2 tablespoons sugar
1/4 cup unsalted butter, melted

Preheat the oven to 325 degrees. Lightly spray a muffin pan with nonstick cooking spray; set aside.

Either crush the graham crackers by hand, until they are like rough sand, or process in a food processor for several pulses. Add the sugar and mix to combine. Add the butter and mix until thoroughly combined and resembling wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden and fragrant, about 10 minutes. Allow to cool completely before filling.

1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
2/3 cup sour cream

In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.
Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).
Place 2 scant tablespoons of batter into each prepared muffin cup. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.
Transfer to a wire cooling rack and allow to cool completely before frosting.

Beatiful Chocolate Graham Cracker Cupcakes fresh from the oven!
Graham Cracker Cups baked to a light golden brown

Toasted Marshmallow Frosting

3 egg whites, room temperature
1/2 cup (100 grams) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Combine sugar, egg whites, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water. Whisk the mixture frequently to prevent the egg whites from cooking. Continue whisking until the mixture reaches 160 degrees. Remove the bowl from the heat and whisk the mixture on high until it is shiny and stiff peaks form, then stir in vanilla extract.

Once cupcakes have cooled completly, pipe or spoon some of the Toasted Marshmallow Frosting onto the top of each cupcake. Here's where my ultimate kitchen tool came into play. "Toast" the cupcakes either by using a hand-held torch or using your broiler. I then topped each cupcake with a chocolate covered marshmallow topper made by dipping two mini marshmallows in Wilton dark chocolate candy melts.

Aaahh, the beautiful Bernz-O-Matic!
 These cupcakes are the perfect mix of graham cracker, chocolate, and marshmallow!
Who knew that this was even possible!!
I must say it again, PLEASE, PLEASE, PLEASE be CAREFUL if you decide to use a torch on these.
I'd love to hear about your experiences making these, but ER stories make me a little queesy!

Have a great week!!

Peace. Love. Cupcakes.

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  1. This seriously looks delish!! I love smores. Gonna have to try this one.

  2. I love smores and I think these cupcakes looks just GREAT !
    The topping is very unique-looking
    Really beautiful cupcakes

  3. Yum!!! My son would love these! Thanks for sharing at Church Supper. Have a blessed week and Happy Easter ~EMM

  4. Lovely! The burning on the marshmallow is what makes these cupcakes stand out! Yumm-o!

  5. These look great. I love anything s'more.

  6. WOW these look ADORABLE and very impressive!!!!!!!! I love S'mores, and just love this idea!!! Amazing!!!!!

  7. This looks simply devine! I would love for you to link up at my linky party via: to share this recipe with my readers.

    Mrs. Delightful

  8. These look great! Please come share at my link party on Friday!

  9. Yum...and it's pretty too! Thanks for sharing at the Rock 'N Share!

  10. Okay miss cupcake lady...we should be friends. :) I'm following via GFC. Your cupcakes are awesome. I can't wait to start coming to your Sunday link party. :) Thanks for sharing at Wednesday Whatsits.

    1. Most definitly!! Thanks for stopping by and following!!

  11. Wow, I want some now! YUM! Thanks for linking to Pin It Win It Wednesday!

  12. These look great Kim! Thanks for sharing at Scrumptious Sunday!

    Addicted to Recipes

  13. I'm a former Girl Scout.. love the concept of these cupcakes. Please share them on my Foodie Friday linky today.

  14. Yummy!! Thanks for sharing at Terrific Tuesdays.

  15. Thanks for linking up @CountryMommaCooks…..hope to see you again tonight and have a wonderful weekend:)

  16. Kim, these look remarkable and sounds incredible! My husband and I agree these are no cupcakes... these are perfection! Thank you for linking to Foodie Friday!

  17. Wow, I love this! What a great idea. I need to make these, they look delicious!

  18. I am in love with how gorgeous these look! And I bet they taste even better too!! You can never go wrong with toasted marshmallow:-)

  19. I have a question, I never, ever seem to be able to make cupcakes without using liners...they just don't slip out easily. And I especially fear the results with graham cracker crust in there...any suggestions if I try this without liners??

    1. I did spray my cupcake tins with Pam, they actually came out really easy (easier than what I expected). Once you bake the cupcakes in them, let them cool just slightly and then take them out of the pan. With the cupcake baked in you have a little more to hold onto when you take them out. They worked perfectly! I'm sure the butter mixed in the graham crackers helped too! Thanks for stopping by!!

  20. Your cupcakes were a top 3 view links last week and you're being featured at Wednesday Whatsits!

  21. Love it!

    I featured you today on my blog :)