Monday, October 25, 2010


Stylish {Mini} S’mores Cupcakes

I’m always looking for an excuse to be creative and stylish if it involves being in the kitchen, So i was perusing the internet for something to serve at one of my dinner parties as a fun little treat to end the meal and i just came  across these amazing little treats and i thought you might enjoy them.  It’s ok, you don’t need to act surprised, just restating the obvious, but we all love cupcakes and s'mores not only because it creates a sense of NOSTALGIA  but because they taste sooooooo freeeknn without further adieu:

{Mini} S’mores Cupcake Recipe
Adapted by Annie’s Eats
Graham cracker crust Ingredients:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
Cake Ingredients:
Chocolate Cake Mix. (YEAH Im guilty........WHat??)
Frosting Ingredients:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Preheat the oven to 350° F.  Grease (or line) mini cupcake pan.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes.  Remove from the oven.
To make the cake batter, turn the box over and follow the instructions… or if you have more time than I did, here’s the s’mores cake recipe.
Divide the batter evenly – on top of the graham cracker crust, filling each about ¾ of the way full.  Return the pans to the oven and bake about 8-12 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for approx. 10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture and whisk frequently. Transfer the mixture to the bowl of an electric mixer or pull up your sleeves and get ready for a strenuous arm workout.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. This may take a while. Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  If you don’t own a kitchen torch, you can brown the frosting under your oven broiler. but keep an eye on it, it can turn quickly.
You may enjoy as is, which I guarantee you will or if you feel daring, you can assemble these fun cupcake skewers. Beware: the cupcakes were a bit top heavy, but I was able to keep them on the stick long enough to photograph them.

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