S'mores Cupcakes

In honor of Memorial Day weekend and the kick-off of summer, I am featuring S'mores Cupcakes. Who doesn't love the combination of graham crackers, chocolate and toasted marshmallows?

My Nana found this recipe a few months ago in an issue of Women's Day magazine. She is always sending me fun things in the mail. In fact I get my love of baking from her. She is always in the kitchen doing something and I remember using her Kitchen Aid mixer with her when I was younger. I was so excited to get my own Kitchen Aid this past Christmas from my hubby. Every time I see it, it reminds me of baking with Nana.

Anyway, I did make a few small changes to the recipe for you guys. I baked them as they were listed in the article, but thought a few tweaks would make them even better. I sure hope that you enjoy them.

Please don't worry if you don't have the exact tools I list in the recipe. For example, instead of using a food processor you could use a blender or even a zip top bag and a rolling pin. Get creative. If you don't have decorating tips you can use a spatula or another zip top bag. The possibilities are endless.

Speaking of special tools, stay tuned for my giveaway next week! I think you will thoroughly enjoy the prize and it will make your cupcakes easier, more fun, and of course beautiful. The giveaway will only be open for a few days but you will have many chances to win.

I hope you all have a great holiday weekend. Thank you to all members of our military, past and present, who proudly serve our country so that we can enjoy freedom.

S’mores Cupcakes
(Makes approx 24 regular cupcakes)

Crumb Crust:
24 graham cracker squares
4 tablespoons butter, melted
4 tablespoons sugar

Cupcakes:
2¼ cups all-purpose flour
1½ cups sugar
¾ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk
2 eggs
½ cup water
½ cup canola oil
1 tablespoon vanilla extract

Marshmallow Topping:
6 egg whites
1½ cups sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line muffin tins and set aside.

To make the crumb crust: Process graham crackers in a food processor until they are fine crumbs. Add the sugar and butter and pulse until well blended. Spoon one tablespoon into each cupcake liner. Spread evenly on bottom.

To make the cupcakes: In a large mixing bowl, sift together flour, sugar, cocoa, baking soda and salt. In a medium bowl, whisk together buttermilk, eggs, oil, water, and vanilla extract. Add to dry mixture and whisk until well blended and smooth.

Fill cupcake liners to within ¼ inch of top. Bake for 18 – 23 minutes until toothpick inserted in center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

To make marshmallow topping: In a large metal bowl, combine egg whites, sugar and cream of tartar. Place over a pot of simmering water. Whisk continuously until sugar is completely dissolved and egg whites are warm, about 3 or 4 minutes.

Move to large bowl of an electric mixer. Beat 6 – 8 minutes on low speed, gradually increasing to high, until stiff, glossy peaks form. Beat in vanilla.

Put topping in a decorating bag with a Bismarck tip. Inject about a tablespoon of marshmallow into the center of each cupcakes. To top the cupcakes, use your favorite decorating tip or spread on topping with a spatula. Using a handheld butane torch, carefully brown the topping, avoiding the paper liners.

Don't forget to check out Hoosier Homemade's Cupcake Tuesday!