Today I was planning on going to Baylor for the TCU game, but this morning Bertha decided to have a dead battery. Unfortunately, I am parked under the car port where it is virtually impossible to jump my car. So I’m going to have to deal with figuring out how to install my own car battery tomorrow. So instead of going to the game I decided to have a baking day. I absolutely hate baking because it requires attention to detail and precision which I things I like to avoid on the weekends. But I found a picture of s’more cupcakes on Pinterest this week and I decided I had to attempt them for myself.
The original recipe for the cupcakes I found on http://www.livingeventfully.com/ – I made a couple of modifications so below is my take on her WONDERFUL recipe. Warning: these cupcakes are rich. You need to make sure you have milk handy. But they are absolutely delicious.
yields :: 36
For the graham cracker crust:
3 cups graham cracker crumbs
1/2 cup sugar
1/4 teaspoon kosher salt
1 and a half sticks of butter
1 and a half bags of milk chocolate chips
For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Preheat the oven to 350. Start with your crust. You are going to mix the butter, graham crackers, salt, and sugar together. Then spoon them into your cupcake wrappers. This is going to be the bottom of your cupcake. Pop them into the oven for 5-7 minutes until they look like they are “set”. Leave the oven on, you are going to need it again.
While your graham crackers are baking melt your chocolate chips in the microwave. You don’t want them to burn so melt them for 45 seconds, stir them up so they start to look smooth. You may need additional time, just be careful not to over do it. Once your crust is done spoon the chocolate into blobs on top of the graham cracker crust.
Next mix your cake batter. Here is where my recipe really strays from hers. I didn’t have the patience for sifting and all of that. So just mix all your ingredients together with the exception of the boiling water. Bring your water to a boil and then add it and use your electric mixer to mix them up. It is going to be a really runny batter. Don’t worry. It will turn out super moist and you’ll love it. Spoon your batter over the graham cracker/chocolate goodness that is waiting.
Let it cook for around 18-20 minutes. It won’t take longer than 20 minutes. So set your timer and just trust that they are done.
Let them cool and go ahead and start working on your icing. This recipe is not for the faint of heart. It is quite the undertaking, especially the icing. Combine your egg whites, cream of tarter, sugar and vanilla into a bowl on top of a double boiler. I didn’t have a double boiler so I had to ghetto rig two pots… while feverishly whisking… safe to say it probably wasn’t the safest move on my part. You are supposed to whisk until it reaches 160 degrees. Well again, I didn’t have a thermometer and I am not one for details so I just did it until it “felt right” – I’ll let you know if I get food poisoning later.
I would say I whisked over the heat for around 7-10 minutes until the liquid started to look frothy and had changed colors. It was evident all the sugar had dissolved and it was starting to get foamy. Then I transferred the mixture to a metal bowl and used my electric mixer with the whisker utensils.
You’ve got to be patient. I had to whisk that stuff for probably 10 minutes for it to get stiff. At about 5 minutes as my arm was aching I threw in an extra pinch of tarter but with some patience it finally stiffened up.
I dumped my icing into a plastic bag and cut off the corner to ice the cupcakes.
I was determined to get that toasted look on them so Morgan and I first attempted to use lighters to toast them. This proved to be ineffective, painful, and time consuming. So despite the original recipe’s advice I decided to pop them back in the oven on broil – if I had a kitchen torch I would have used it, but I don’t know many normal people that actually have those laying around.
The broiler worked like a charm. You’ve just got to really watch them – seriously.
Don’t look away. Just sit at the oven watching them. If not you’ll turn back around and they will be totally charred.
Once you are done with the browning pour a big glass of milk and enjoy. These are out of this world good. Special thanks to Morgs. Couldn’t of done all that whisking without you!