Happy 237th birthday America! Today Americans all across the nation are celebrating freedom and independence with barbecues, picnics, and family gatherings. If you are still looking for a dessert to bring to that 4th of July cookout these S’more Cupcakes are certain to please!
Cupcakes are a wonderful dessert to bring to any cookout or get together. They are portable, easy to carry and always bring a smile to the faces of adults and kids alike. What better way to celebrate the birth of America than with these S’more Cupcakes? They’re a perfect twist on a classic s’more we all love! Graham cracker-lined chocolate cupcakes topped with a chocolate glaze and toasted marshmallow frosting. So ooey and gooey, you don’t even need a campfire to enjoy this classically American treat!
Yield: 24 cupcakes
For the Graham Cracker Base:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons butter, melted
2 cups sugar
1 ¾ cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup strong black coffee (just brewed and still warm)
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the Chocolate Glaze:
4 ounces semisweet chocolate, finely chopped
4 tablespoons butter
1 teaspoon light corn syrup
For the Marshmallow Frosting:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using the bottom of a measuring cup, press down the graham cracker crumbs until they form a solid crust.
Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make the chocolate glaze, in a saucepan, combine the chocolate, butter, and corn syrup over medium heat and stir until completely melted and smooth. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.
Using an off-set spatula, spread a thick layer of chocolate glaze on top of each cupcake. Let set for a few minutes before piping marshmallow frosting on top.
To make the marshmallow frosting, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Decorate cupcakes with a piece of a chocolate bar if desired.