S'mores Cupcakes

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 306, total fat 10 G., saturated fats 3 G., proteins 4 G., carbohydrates 53 G., fiber 2 G., cholesterol 21 mg, sodium 238 mg, sugar 39 G.

This dessert combines all the best elements of the camping treat s'more: rich chocolate, graham crackers, and toasted marshmallows. Ree Drummond has transformed this childhood campfire favorite into elegant cupcakes that will be a worthy treat for your celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Graham cracker crust

1.5 cups crushed graham crackers
4 tbsp (55 g) butter, melted
1/4 cup sugar

Cupcakes

2 cups premium flour
2 tbsp. sugar
1 cup unsweetened cocoa powder
2 teaspoons of baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 cup of sour milk or kefir at room temperature
1 cup of warm water
0.5 cups vegetable oil
2 large eggs
1 tsp vanilla extract

Marshmallow glaze

Whites of 8 large eggs, room temperature
2 tbsp. sugar
1/4 tsp cream of tartar
2 tsp vanilla extract

Decoration

3 sheets graham crackers, broken into 24 pieces
110 g semi-sweet chocolate, broken into 24 pieces
Special equipment: kitchen burner

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, eggs, sour milk, marshmallow cream

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line two standard 12-cup muffin tins with paper liners.
Graham cracker crusts:

In a small bowl, combine crushed graham crackers, butter, and sugar until smooth. Spoon 1 heaping tablespoon into the bottom of each muffin tin and bake until golden brown and set, 5-7 minutes. Set aside to cool.

Cupcakes:

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, water, and oil and whisk until smooth. Add the eggs and vanilla extract and mix until smooth. Divide the batter among the muffin tins, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs, 12-15 minutes.
Let cool in the pans on a wire rack for about 5 minutes, then remove the cupcakes from the pans and let cool completely.
Marshmallow glaze:

Combine the egg whites, sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the sugar dissolves and the whites are warm and smooth to the touch, 3-5 minutes.
Transfer to the bowl of a stand mixer fitted with a whisk attachment and beat on low speed, gradually increasing to medium, then high. Beat until stiff, glossy peaks form, about 7-10 minutes. Reduce mixer speed and beat in the vanilla extract.
Decorate the cupcakes with frosting. Lightly toast the frosting using a handheld kitchen torch. Top each cupcake with a graham cracker and a chocolate chip.