S'mores Cupcakes {from scratch!!}

Do I have a treat for you for this month’s Secret Recipe Club!!

But before I get to the yumminess, let me tell you about the blog!

This month, I was assigned Shelley’s blog, C Mom Cook!  Shelley is a stay at home mom of two little kiddos.  Her goal is to share her love of food and cooking with her children.  Shelley also has many great dairy-free recipes, including the S’mores Cupcakes below (I adapted the recipe using dairy, since I didn’t have the dairy free ingredients on hand, but for a wonderful DF cupcake – check out the original!)

Let’s get back to those cupcakes, shall we?

I chose S’more Cupcakes because they just scream summer!!  I just love S’mores!  I have even made  a s’mores cupcake in the past, but that one was made from pre-made or boxed ingredients.  This one is 100% from scratch!  Even the marshmallow topping!

They. Were. Phenomenal!

If you’re going to take the time to make a s’mores cupcake, take the time to make it from scratch – you won’t regret it!

Thank you, Shelley, for this amazing recipe!

S’mores Cupcakes {from scratch}

Adapted from C Mom Cook

Graham Cracker Crust

4 graham cracker sheets, crushed

Pinch of sugar

2 tbsp butter, melted

Cupcakes

6 tbsp cocoa powder (I used Special Dark)

1 cup sugar

¾ cup + 2 tbsp all purpose flour

¾ tsp baking powder

¾ tsp baking soda

½ tsp salt

4 tbsp unsalted butter, melted and cooled slightly

½ cup milk, room temperature (I used 2%)

1 large egg, lightly beaten

1 tsp vanilla extract

½ cup strong hot coffee (or boiling water)

Ganache

½ cup half and half

1 ¼ cups semi-sweet chocolate chips

Marshmallow Topping

1 cup water, divided

1 cup sugar

1 tbsp gelatine (1 ½ packets)

1 tsp vanilla extract

Pinch of salt

Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.

Mix together the graham cracker crumbs, sugar and melted butter until well combined (I used my mini food processor to crush the crackers and to combine the ingredients).

Place about 1 tablespoon of the mixture into each cupcake liner.  Use the back of a spoon to press the graham cracker mixture to the bottom of the liner.  Bake for 5 minutes and cool slightly while preparing the cupcakes.

To make the cupcakes, place the cocoa powder, sugar, flour, baking powder, baking soda, and salt into the bowl of a stand mixer.  Mix on low to combine.

Add in the melted butter, milk, egg, and vanilla.  Mix on medium for about 2 minutes to combine.  Add in the hot coffee and beat to combine.  The batter will be very thin.

Divide the batter evenly among the prepared cupcake liners (note: only fill the liners ¾ full, I had some excess batter).

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.  Move to wire racks and cool completely.

To make the ganache, place the half and half and chocolate chips into a small saucepan over medium-low heat.  Cook, stirring frequently, until the chocolate chips are melted and the mixture is glossy in appearance.  Cool slightly, then dip the tops of each cupcake into the ganache to coat.  Set aside until the ganache is hardened.

To make the mashmallows/marshmallow topping, place ½ cup of water into the bowl of a stand mixer.  Sprinkle the gelatine over the water.

Meanwhile, place the remaining ½ cup water, sugar, vanilla, and salt into a medium sized saucepan over medium heat.  Stir to combine and cook until the sugar melts (mixture turns clear instead of cloudy.) 

Place a candy thermometer into the mixture and cook, without stirring until it reaches 240 degrees F or soft ball stage (note: each stovetop is different, I need to be very aggressive with heat on my stovetop and cook my candy at medium-high to high heat.  Do whatever works best for your stovetop.)  Immediately remove the saucepan from the heat.

Just before the candy reaches 240 degrees F, turn the stand mixer (with the gelatine mixture) to low speed.  Once the candy reaches 240 degrees, immediately pour it into the gelatine mixture in the stand mixer. 

Turn the mixer to high speed.  Beat for 10 minutes or until the mixture is thickened and white.  This will yield a looser, more spreadable “marshmallow crème”.  For a firmer marshmallow, continue beating for a total for 15-20 minutes or until the desired texture is achieved (note: I beat the marshmallow mixture for approximately 18 minutes.)

Immediately load the marshmallow into a piping bag fitted with a large piping tip (I used an Ateco 849) and pipe the marshmallow onto the cupcakes.

If desired, sprinkle the cupcakes with additional graham cracker crumbs and/or lightly toast the marshmallow with a torch. 

Makes 12 cupcakes

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