S’mores Cupcakes

S’mores Cupcakes are a delightful twist on the classic campfire treat, bringing together the irresistible combination of graham crackers, chocolate, and marshmallows into a portable and delectable dessert. In this recipe, we will explore the rich history of s’mores and guide you through the process of making these mouthwatering cupcakes that capture the essence of this beloved treat. So, let’s delve into the origins of s’mores and then embark on a journey to create these delightful S’mores Cupcakes!

The history of s’mores can be traced back to the early 20th century in the United States, although the exact origin remains a bit hazy. The name “s’mores” is a contraction of “some more,” which is a nod to how irresistible these treats are, prompting people to ask for another. The first recorded recipe for “Some More” appeared in a 1927 publication called “Tramping and Trailing with the Girl Scouts.”

S’mores traditionally consist of three key components:

1. Graham Crackers: These sweet, whole wheat crackers provide a crunchy base for the treat.
2. Chocolate: Originally, Hershey’s chocolate bars were used, but variations with different types of chocolate have become popular over the years.
3. Marshmallows: Typically, large marshmallows are roasted over an open flame and then sandwiched between the crackers and chocolate.

This campfire classic quickly gained popularity and became a staple treat for campers and outdoor enthusiasts. Today, s’mores are enjoyed in various forms, from traditional fireside versions to creative adaptations like S’mores Cupcakes.

INGREDIENTS

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Marshmallow Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, which takes about 2-3 minutes.
4. Add the eggs, one at a time, to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
5. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture, mixing until just combined after each addition.
6. In a separate bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press about a tablespoon of this mixture into the bottom of each cupcake liner.
7. Spoon the cupcake batter over the graham cracker crust in each liner, filling them about two-thirds full.
8. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. While the cupcakes are baking, prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until the chocolate is completely melted and the mixture is smooth.
10. Once the cupcakes have cooled, dip the tops of each cupcake into the chocolate ganache, allowing any excess to drip off. Place them on a cooling rack to set.
11. To make the marshmallow frosting, combine the egg whites, granulated sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar is dissolved, and the mixture is warm to the touch.
12. Transfer the warm mixture to a stand mixer and beat on high speed until stiff, glossy peaks form, which may take about 5-7 minutes.
13. Stir in the vanilla extract.
14. Pipe the marshmallow frosting onto the cupcakes, creating a peaked mound.
15. Use a kitchen torch to lightly toast the marshmallow frosting until it turns golden brown.

Your S’mores Cupcakes are now ready to enjoy! These cupcakes capture the nostalgic flavors of s’mores in a convenient, handheld form. Share them with friends and family and savor the irresistible combination of graham crackers, chocolate, and toasted marshmallow. Enjoy!