Summer is here! Yay!
Since I live in Northern Michigan, the weather can be hit or miss. Last year we didn’t have a whole lot of nice warm summer days. We seem to be on a better track so far this year.
This means it’s camping time. For other people. I don’t get to go except once a year due to my job. This really reduces the amount of S’mores that I consume.
To solve this issue, I decided that S’mores in cupcake form was needed. Graham cracker cake, marshmallow filling, and Hershey’s chocolate frosting. Gotta have the Hershey’s otherwise it wouldn’t be a S’mores.
After doing some searches on the use of the cracker in cake I found that on foodnetwork.com, Cupcake Wars had a Cinnamon Sugar Graham Cracker cupcake. Modifying this to fit my idea provided to be a success. Take out the cinnamon and change the frosting and add the filling. Done!
• 3 1/4 cups cake flour, sifted
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup or 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
• 2 teaspoons Madagascar bourbon vanilla extract
• 2 1/2 tablespoons ground cinnamon
• 1 1/3 cups whole milk, room temperature
Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting
Cream Filling (Enough to fill and decorate 24 cupcakes)
Courtesy of Evil Shenanigins
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.
Hershey’s Chocolate Frosting
1 stick softened butter
1 ¾ cup powdered sugar
3 oz Hershey’s Chocolate bar(s)
Few tsp of milk
Chop the chocolate and melt in the top of a double boiler. Set aside to cool.
Cream the butter in a stand mixer with a paddle attachment.
Add the confectioners’ sugar, then chocolate, and beat on medium, adding milk in 1/4 tsp increments if necessary to make smooth frosting.