By 3-squeezes on January 25, 2013
A few months ago I surprised Ben with a fire-pit for our back yard that he had been pining after for weeks. Unfortunately the weather has been severely warm for this time of year and we have not been able to enjoy it yet as much as we would like to. The first night we set it up we roasted marshmallows and sweated it out over the open flame while sweating it out from the summer evening heat :( Well I've been craving some more s'mores but haven't been willing to endure the flame and summer heat combined so I redirected my efforts to creating a treat in homage to the s'more!
Oh man, oh man this is a good one folks! I dare not say it but it almost doesn't even matter what chocolate cupcake recipe you use because the graham cracker crust, chocolate dipped cupcake and homemade marshmallow frosting are really indescribable! I don't make cupcakes all that often but I'm thinkin things might change!
Graham Cracker Crust-
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 Tbl plus 1 tsp vanilla
1 cup sour cream, room temperature
Milk chocolate or semi sweet chocolate for dipping
4 egg whites
1 cup sugar
pinch of salt
1 tsp vanilla
Graham Cracker Crust-
Combine all ingredients and press a heaping Tbl into each cupcake liner.
Preheat oven to 350 degrees. Line your muffin pan with cupcake liners. Whisk together cocoa and hot water until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Melt the butter with the sugar in a sauce pan over medium low heat, stirring to combine. Remove from heat and pour into a mixing bowl. Beat the sugar mixture until cool, about 4-5 miniutes, then add eggs, one at a time, beating until each egg is incorporated. Add vanilla, then cocoa mixture and beat until combined. Add flour mixture in two batches alternating with sour cream. Divide batter evenly among graham cracker filled cups, filling each 3/4 full. Bake for about 20 minutes or until toothpick comes out clean when inserted into cupcake. Transfer to wire racks to cool. Once cupcakes have cooled completely, melt your chocolate chips in a microwave safe bowl, or over a double boiler, until smooth. Dip the top of your cupcake into the melted chocolate and set back on cooling rack until chocolate is set.
Marshmallow Frosting-Place egg whites, sugar and salt in a heat proof bowl and whisk to combine. Place bowl over a pot of simmering water and stir constantly until sugar dissolves and mixture is hot (about 6 minutes). Once sugar is dissolved and mixture is hot pour into a larger bowl and beat with electric mixer for 3-4 minutes. While beating add vanilla. Continue to beat until frosting becomes fluffy and holds its shape. Place frosting into a piping bag or a sandwich baggie with the tip cut off and frost cupcakes.