This s’mores dessert is fantastic, it has everything from a s’more, but in a cupcake. The base consists of a delicious graham cracker crust, that is paired with a rich, chocolaty cupcake, and topped with a marshmallowy frosting that is toasted for that signature campfire flavour.
Preheat your oven to 350°F, and line a 12-cupcake tin with liners. In a bowl, stir together the graham crackers, brown sugar, salt, and cinnamon.
Stir in the vanilla extract and melted butter until evenly coated.
Divide among the cupcake liners, and firmly press into the bottom. Bake for 7 minutes until set.
Sift the dry ingredients into a bowl, and stir to combine.
Cream together the butter and sugar until light.
Whisk in the egg until fluffy.
Add in the vanilla extract, sour cream, and oil.
Mix in half of the dry ingredients until barely combined.
Mix in the the milk and coffee until combined.
Fold in the rest of the dry ingredients until incorporated.
Divide among the liners, and bake for 18-22 minutes until golden brown, rotating halfway.
Remove and cool in the tin for 3 minutes before transferring to a wire rack.
Place over a pot of simmering water, and whisk until the mixture is warm.
Whip until stiff and glossy, and mix in the vanilla extract.
Pipe the frosting onto each cupcake.
Toast the cupcakes with a blow torch, and top with graham cracker crumbs
Enjoy!
- 6 crushed graham crackers
- 2 tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp melted unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup dutch-processed cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup softened unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp full-fat sour cream
- 2 tbsp canola oil
- 1/3 cup full-fat milk
- 1 tsp white vinegar
- 1/4 cup strong coffee
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 3/4 tsp pure vanilla extract
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Preheat oven to 350°F, and line a 12-cupcake tin with liners.
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In a bowl, combine the graham cracker, brown sugar, salt, and cinnamon.
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Mix in the butter until evenly coated.
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Divide among the cupcake tins, and firmly press into the bottom.
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Bake for 7 minutes until just set.
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In a bowl, sift the dry ingredients, and mix to combine.
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In a separate bowl, cream the butter and sugar until lightened.
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Whisk in the egg until fluffy.
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Mix in the vanilla extract, sour cream, and oil until incorporated.
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Add in half of the dry ingredients, and mix until barely combined.
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Add in the milk and coffee until incorporated, and fold in the last of the dry ingredients.
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Divide among the cupcakes, and bake for 18-22 minutes, until a toothpick inserted into the center comes out with moist crumbs, rotating halfway.
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Cool the cupcakes in the tins for 3 minutes before removing and cooling completely on a wire rack.
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In a bowl, add in the egg whites, sugar, cream of tartar, and salt.
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Place over a pot of simmering water, and whisk constantly until the mixture is warm.
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Remove from the heat, and whisk until stiff and glossy.
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Add in the vanilla extract until incorporated.
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Place the frosting into a piping bag fitted with the desired tip.
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Pipe the frosting on each cupcake.
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Toast the marshmallows using a blow torch, and top with crushed graham crackers.
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Enjoy!