S'mores Cupcakes
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S'mores Cupcakes.
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S'mores Cupcakes
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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.
Make the cakes: Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer. In a medium bowl, whisk together the egg, coffee, buttermilk, oil and vanilla. Starting with the mixer on low speed, mix the dry ingredients for 30 seconds; slowly pour in the wet ingredients. Increase the speed to medium and beat for 2 minutes. Divide the batter evenly among the muffin tins, pouring it on top of the baked crusts; the cups should be no more than three-quarters full. Bake until the tops of the cupcakes spring back when touched lightly, 22 to 25 minutes. Set on a wire rack to cool.
First Published February 12, 2012 12:00 am
