Saturday, July 2, 2011


I feel like there are foods that I associate with every season. For summer, it is definitely hot dogs (i know, gross, but baseball games), corn on the cob, diet dr. pepper, nectarines and s'mores. I don't actually like the components of s'mores alone, except for chocolate, but when put together they are really good. Every summer, I used to go to camp and we would eat s'mores. Unfortunately, I don't have a fire-pit or a fireplace or even a grill that could in any way simulate the charred marshmallows of s'mores.

So, I made these cupcakes. I was recently given a kitchen torch (thanks Libby!) and have been looking for different ways to use it. This recipe is actually fairly easy, although it requires several steps and it fairly messy. It isn't quite as good as real s'mores, but it is about as close as I'm going to get for a long time so it is pretty good! As a warning, these cupcakes are ridiculously messy. It is pretty much impossible to eat them without ending up with a ring of marshmallow all over your face.

S'more Cupcakes
Recipe: Annie Eats

1 1/2 cups crushed graham crackers
1/4 c. sugar
5 1/3 T melted butter
4.5 oz. dark chocolate chopped

2 c. + 2 T. sugar
1 3/4 C flour
3/4 C + 1 T cocoa powder
1 1/2 t baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 cup milk
1/2 c. veg oil
2. t. vanilla
1c boiling water

8 egg whites
2 c sugar
1/2 t. cream of tartar
2 t. vanilla

Preheat oven to 350 degrees. mix together the graham crackers, butter and sugar and place some of the mixture in the bottom of each cupcake tin. press down until firm. sprinkle a bit of the chopped chocolate in each cupcake cup. Bake for five minutes.

For the cake: mix together the dry ingredients. Mix together the wet ingredients except the boiling water. Add the wet ingredients to the dry ingredients and beat for about 2 minutes. add the boiling water and stir just until mixed. pour the batter into each cupcake tin and bake for 18-20 minutes.

Frosting: mix the egg whites, sugar and cream of tartar in the top of a double boiler. continue whisking until the entire mixture registers 160 degrees F. Transfer the mixture to the bowl of a stand mixer and whisk, gradually moving from low to medium-high speed until the mixture forms stiff peaks. Ice the cupcakes.

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