s'more cupcakes

If you have been baking for a long time, you already know that s'more cupcakes are nothing new. However, you will find that the modular nature of s'more ingredients leads to a variety of interpretations when it comes to translating this campfire dessert into cupcake form. Today, I will share mine.

Image 1. My s'more cupcake

Fun fact: I finally bought a piping bag, but I had my kitchen redone and I lost it in the process. That would be why the frosting looks like white poo. A tragic tale, indeed.

The primary goal of my s'more cupcake was to preserve the structural integrity of the s'more. A s'more consists of a toasted marshmallow and a chocolate square squeezed between two graham crackers, I opted for a buttery graham cracker crust underneath a rich dark chocolate cupcake with marshmallow fluff buttercream frosting.

So first, you are going to need a buttload of graham cracker crumbs. It doesn't really matter how much, because you can sprinkle whatever you have left over the top (tragically, I did not have any left over, so I sprinkled some cocoa powder instead). Simply place your graham crackers in a Ziploc bag and use a rolling pin (or a glass, or your manly fists) to crush them into crumbs.

Image 2. Graham cracker crumbs

Next, you want to mix those finely milled crumbs with melted butter, using one tablespoon for every quarter cup. I had roughly half a cup of crumbs so I used 2 tablespoons (you could definitely double this to make the cupcake even better and more s'more-y, though). They fit into the cupcake molds nicely, like so:

Image 3. Graham cracker crusts

Bake at 375F for 5 minutes, and make the chocolate cupcake while you wait. For 12 cupcakes, you will need:

• 1 c unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 c unsweetened cocoa powder (I used Hershey's dark)
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp canola or vegetable oil
• 3/4 c granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp coffee (optional; you can substitute with espresso powder)
• 3/4 c milk (I used skim)

Or you could just use your favorite chocolate cupcake recipe!

Cream the butter and half the sugar together, then add all the liquid ingredients (canola oil, eggs, vanilla extract, milk, coffee). Blend the flour, baking powder, baking soda, cocoa powder, salt, and the rest of the sugar and mix thoroughly before spooning over the graham cracker crusts. Honestly, cupcakes are one of the hardest things to screw up, so even if it feels like it's going to end up a total disaster, I can guarantee you that everything's going to be fine. You can quote me on that.

Bake at 350 for 15-20 minutes until a knife in the center comes out clean. Last but not least, make the marshmallow fluff buttercream!

Image 4. Jar of marshmallow fluff

I used:

• 1/2 c unsalted butter
• 1/2 c fluff
• 1/2 c powdered sugar
• 1/4 tsp vanilla extract

As I was making this frosting, it occurred to me that since marshmallows are typically made of egg whites and sugar, an Italian meringue buttercream would also do the trick and would be way fancier. Sadly I came to this realization before I purchased fluff at the store, and I broke my candy thermometer...so...fluff buttercream it is!

Image 5. Dat fluff buttercream

Now take those cupcakes out of the oven, and BASK IN THE AROMA.

Image 6. CUPCAKEZ

Frost 'em, decorate 'em, do what you have to do, and BOOM - you're done.

Image 7. FINISHED CUPCAKEZ

The result is decadent and pleasantly sweet. Quite possibly the best cupcakes i have ever made! Next time you're craving this campfire classic, try out this recipe.