Chocolate, Graham Crackers and Marshmallows = S’Mores!
What do you get when you combine chocolate cake, graham crackers and marshmallows? S’mores cupcakes, of course.
They are both filled and finished off with a swirl of Fluffy White Frosting, which mimics toasted marshmallow after being browned (or torched).
S’mores are most often made over the campfire during summer vacation. With these you don’t need a fire, but you do need a broiler or a propane torch in order to cook the marshmallow-like frosting. These are very sweet and will definitely appeal to the younger crowd.
- 1 batch Easy Chocolate Cake batter
- 5 full sized (5-inches x2 ½-inches) graham crackers, roughly crumbled into approximately ¼-inch to ½-inch pieces
- 1 batch Fluffy White Frosting
- Pastry bag
- Large star tip such as a Wilton 1M
- Place paper liners in 30 cupcake pan wells. Prepare Easy Chocolate Cake batter and divide evenly among paper liners. Press pieces of graham crackers into the cupcakes, submerging into the batter and allowing some to remain on the surface, dividing equally. Bake as directed. Cool.
- Prepare Fluffy White Frosting. Using pastry bag and tip, insert tip into center top of each cupcake and squeeze until you see the surface of the cupcake rise up just a bit. This means you have added enough filling. Then use same tip and frosting to make a large swirl on top of each cupake as in photograph. Cupcakes may be made up to this point early in the day of serving.
- Right before serving, run under a hot broiler just until frosting becomes tinged with color. Alternately, you may use a propane torch and simple wave it back and forth over the cupcakes. Cupcakes are now ready to serve. Cupcakes themselves may be baked two days ahead, stored in an airtight container; frosted cupcakes are best served the same day.
Bottom Image: Dédé Wilson
All Other Images: Peter Muka
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