It's always a good time for S'mores cupcakes, I say, so here's a selection followed by a recipe. Happy Friday and Happy Labor Day weekend everyone!
Amaranth Graham Cupcake with Ganache and Ricemallow Buttercream from Flickr user QuintanaRoo of the blog The Conscious Kitchen
from Flickr user Kelly Sue
Recipe for the above is from Chockylit with the following adaptations:
Butter for cake batter reduced to 1 stick.
Ganache added to cupcake filling (in addition to the marshmallow).
Cupcakes refrigerated after filling and icing to give the ganache a nice finish.
Medium to large topping marshmallows.
from Flickr user GinaMig of the blog Cake Crazed
from Flickr user kristin_a
Graham cracker cupcake with marshmallow frosting and a chocolate square on top
This one is from Minneapolis bakery Cupcake, and is a s'mores cupcake I've actually tried twice. And all I have to say is, if you like marshmallow and s'mores, it's worth going to Minneapolis for this. It's that good. For me, it's something about the gooeyness of the marshmallow that makes it perfect. photo by Aaron Landry
Recipe is adapted from the book Cupcakes Galore by Gail Wagman, via How to Eat a Cupcake (frosting and notes by How to Eat a Cupcake)
Makes 16-18 regular cupcakes
Graham Cracker & Milk Chocolate Cupcakes
1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20 grahams)
2 teaspoons baking powder
1 teaspoon salt (I reduced this to 1/2 tsp)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate (I pulsed mine in the food processor to make them a lot smaller)
Swiss Meringue Marshmallow Frosting (NOT BUTTERCREAM)
1 1/4 cups granulated sugar (I used 3/4 cup regular sugar and 1/2 cup vanilla sugar)
4 egg whites
1-2 teaspoons vanilla extract (optional)
1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean (Mine were done at 16 minutes). Remove from oven and cool.
5. To make the frosting: Combine egg whites and sugar in the top of a double boiler (or a glass bowl over but not touching a pan of simmering water). Whisk constantly over medium-high heat until mixtures reaches 160°F, about 5 minutes. Pour egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 6 minutes or until room temperature. Add optional vanilla extract 1 teaspoon at a time until desired flavor.
6. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs.