Saturday, January 7, 2012

S'more Cupcakes

Hi ya'll! So I'm sorry for my absence.. I am back though! I have many plans for this blog this year! I thought I would start the year off by sharing some cupcake recipes. I made this one for my work Christmas party. We all got to vote on our favorite dish, and my cupcakes lost by one vote.. So these are 2nd place cupcakes lol! Anyways.. I hope you enjoy these cupcakes as much as I did!

S'more Cupcakes

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 Hershey's bars, broken into small pieces or roughly chopped


1 chocolate or devil's food cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small package of instant chocolate pudding mix
1 cup full-fat sour cream

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
2 Hershey's bars, broken into pieces along the scored lines

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom - try to avoid going up the sides of the cupcake liner too much. Place a bit of the chopped chocolate bar into each cup and then put the pans into the oven for 5 to 10 minutes. When you remove the pans, if the chocolate hasn't melted enough to form a uniform layer, spread the soft chocolate out with a spoon

To make the cake batter, combine all ingredients and mix until moistened and you don't see any lumps. Be careful not to overmix - your cupcakes will be dry. I used the Duncan Hines cake mix.

Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Return the pans to the oven and bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the 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.

I then put the frosting into a piping bag with a large star tip and piped the icing unto the cupcakes into a swirly tower. Use a kitchen torch or lighter to toast the tops of all of the cupcakes. If you hold the torch steady and rotated the cupcake, you get better results. Then place one square of the Hershey's bar into the frosting on each cupcake.

Eat and Enjoy!

How was your holiday?