S'mores Cupcakes
Try this S'mores Cupcakes recipe, or contribute your own.
Try this S'mores Cupcakes recipe, or contribute your own.
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 tsp vanilla
- 1 cup (130g) all purpose flour
- 1/2 cup (120ml) vegetable oil
- 1 1/4 cup (168g) graham cracker crumbs
- 5 tbsp (70g) butter melted
- 5 tbsp (65g) sugar
- 1 cup (207g) sugar
- 6 tbsp (43g)â hershey’s special dark cocoa powder
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) boiling water
- 4 eggs whites
- 1 cup (207g) sugar
- 1/2 tsp cream of tarter
- chocolate sauce (i usedâ this one)
- graham cracker crumbs
- Carbohydrate 7.75881188888889 g
- Cholesterol 32.5366666666667 mg
- Fat 13.2797731111111 g
- Fiber 0.275299995331632 g
- Protein 1.76457066666667 g
- Saturated Fat 7.92262344444444 g
- Serving Size 1 1 -18 cupcake (34g)
- Sodium 161.191966666667 mg
- Sugar 7.48351189355726 g
- Trans Fat 0.939384177777781 g
- Calories 156 calories
Step-by-step
- Heat oven to 325 degrees and prepare a cupcake pan with liners.
- In a small bowl, combine crust ingredients and mix well.
- Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- Bake crusts for 7 minutes then remove and set aside.
- To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
- Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
- When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
- While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.
- Place over a saucepan with simmering water (or use a double boiler).
- Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
- Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- Pipe frosting onto cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.
My S'mores Cupcake Adventure: A Sweet Success Story
As a busy working mom, finding time for elaborate baking projects feels like a luxury. But sometimes, the craving for something decadent and homemade is just too strong to ignore. That's where these S'mores Cupcakes came in – a perfect blend of simplicity and indulgence that fit seamlessly into my hectic schedule.
The recipe itself was surprisingly straightforward. The steps were clearly outlined, and even with my limited baking experience, I found the process enjoyable and surprisingly stress-free. I loved the idea of building the cupcakes in layers – the graham cracker crust provided a delightful crunch, the moist chocolate cake offered the perfect sweetness, and the fluffy meringue frosting added a delightful lightness. The whole thing felt like a little celebration in a cupcake!
The best part? The customization. The recipe suggested topping with chocolate sauce and graham cracker crumbs, which I did, and it was divine! But the possibilities seemed endless. Next time, I’m thinking about adding toasted marshmallows for an extra gooey touch, or perhaps even experimenting with different types of chocolate. The beauty of this recipe is its adaptability.
I made a double batch – one for my family and one to share with my colleagues at work. The cupcakes were an instant hit. My kids devoured theirs in record time, while my colleagues were pleasantly surprised by the homemade treat. It was a great way to show a little appreciation and spread some joy.
This S'mores Cupcakes recipe isn’t just about baking; it’s about creating moments. It's about the quiet satisfaction of making something delicious from scratch, and the joy of sharing it with loved ones. It’s a reminder that even amidst the chaos of daily life, there’s always room for a little sweetness, literally and figuratively.
Ingredients I Used:
The ingredient list was fairly standard, and I was happy to use many of the items I already had in my pantry. The quality of ingredients really does make a difference; I opted for good quality cocoa powder and vanilla extract, and it definitely paid off. The taste was richer and more flavorful than I had anticipated. I also used a high-quality chocolate sauce, adding a professional touch to the final product. Don't be afraid to experiment with different brands of chocolate sauce to find your favorite flavor.
Tips for Success:
Here are a few tips I've picked up from making these cupcakes several times:
- Don’t overmix the batter. Overmixing can lead to tough cupcakes. Mix just until the ingredients are combined.
- Use room temperature ingredients. This helps the ingredients blend together more smoothly and results in a more even texture.
- Let the cupcakes cool completely before frosting. This will prevent the frosting from melting.
- Get creative with your toppings! Don’t be afraid to experiment with different toppings to customize your cupcakes to your liking. The possibilities are endless.
This simple recipe quickly became a staple in my baking repertoire. It's versatile, delicious and easily adaptable, making it perfect for everything from casual gatherings to special occasions. If you're looking for a recipe that’s both impressive and easy to make, this S’mores Cupcake recipe is highly recommended. Give it a try, and I’m sure it will become a favorite in your kitchen too!
Overall Impression: Five stars! These cupcakes were incredibly delicious. They were moist, flavorful, and perfectly balanced in terms of sweetness. The meringue frosting was light and airy, and the graham cracker crust added a nice textural contrast. This recipe is a definite keeper, and I can't wait to make them again.
