We love smore’s and now we love smore’s cupcakes even more! These are amazing!
YAAAY first video in the new studio!! These s’mores cupcakes are SO yummy – one bite of the moist, tender chocolate cake and you’ll never want to go back to the box mix again! Hope you guys like the video, and thanks for requesting it on Instagram!
KITCHEN TOUR: http://bit.ly/1qx5UHa
I always love seeing what you guys are baking, so be sure to share your creations with me on my Facebook page (http://on.fb.me/14LNQ1d) or Instagram @kawaiisweeteats with the hashtag #kawaiisweetworld!
Makes 24 full size cupcakes or 48 minis
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (9-10 graham crackers)
2 tablespoons granulated sugar
5 tablespoons butter, melted
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. For full size cupcakes, place a tablespoon sized scoop of the mixture in the bottom of each baking cup. For mini cupcakes, place 1 teaspoon. Using a glass or end of a rolling pin, press down the graham cracker crumbs until they form a solid crust.
Bake at 350 F for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
Chocolate Cupcake Batter (yields 18-24 cupcakes)
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Line cupcake tin with baking cups.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be liquidy.
Fill baking cups 2/3 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.
4 egg whites
1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely.
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