On the Menu: Give your sweetie s'more cupcakes
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S'mores Cupcakes.
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"Marshmallow Madness!," the forthcoming cookbook from baker and blogger Shauna Sever, is as cute as, well, a marshmallow. From the puffy, pastel cover to the "Marshmallow Madness" bracket in its end pages, it embraces the sweet frivolity of its namesake treat.
Most of its pages are filled with recipes for homemade marshmallows in guises classic and creative -- fuzzy navel marshmallows, anyone? But I was immediately drawn to the confections near the end of the book, which incorporate marshmallow techniques into more elaborate desserts. While Ms. Sever's book won't come out until Feb. 28, her delightful recipe for S'mores cupcakes seemed like the perfect treat to share just before Valentine's Day.
Just like the campfire s'more, there's a graham cracker layer, a chocolate layer and a marshmallow layer. While none of the steps are particularly difficult, these cupcakes require a little bit of care and some special equipment: a candy or instant-read thermometer, a stand mixer and a food processor. While a kitchen torch is a useful thing to have, I browned my cupcakes in a broiler, rotating them once for more even browning, and was entirely satisfied with the results. These cupcakes should be eaten the day they're assembled, but the graham cracker crust and chocolate cake can be baked a day ahead.
S'mores Cupcakes
PG tested
While the batter recipe makes a scant 12 cupcakes, I had tons of leftover frosting. Next time, I'll make a double batch of the graham cracker and chocolate cake recipes, so I can have twice as many cupcakes to share. -- China Millman
- 3 ounces graham cracker crumbs (about 6 sheets)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 6 tablespoons dark unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 6 tablespoons strong brewed coffee
- 6 tablespoons buttermilk
- 2 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water
- 6 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
Make the crust: Place graham crackers, sugar and salt in the bowl of a food processor. Pulse until fine. With the processor running, pour in the melted butter and mix until the crumbs are evenly moistened, resembling wet sand. Divide the crumb mixture evenly among the muffin tins, about 11/2 tablespoons per well. Using your fingertips, firmly press each portion of crumb mixture, compacting it into an even layer. Bake until crusts are firm and slightly golden, about 7 minutes. Cool in tins on a wire rack; leave the oven on.
First Published February 12, 2012 12:00 am
