You may have seen my Instagram post last Sunday about cracking eggs. Missed it? No biggie, just click here. I can tell you now that it takes two people to crack an egg if those two are my friends Courtney and Carli. I love them both, but I wouldn’t consider either of them great in the kitchen (hopefully they don’t kill me for putting that out there for everyone to read). Sunday’s baking adventure started when Courtney decided she wanted to buy a bunch of tools to decorate cupcakes. I offered for her to borrow everything from me before she shelled out the money to embark on her new hobby. Somehow that turned into her coming over and baking with me so I could teach her how to use everything. To make the day even more fun I invited Carli over and we made a whole day out of it.
We started the day off by taking a Barre3 class (I’m so obsessed with these classes) – I thought it’d be a good idea to workout a little before we ate our weight in cupcakes. I have to tell you, even though Courtney and Carli don’t exactly know their way around a kitchen, it was so much fun baking together. I had two great sous chefs to work with and it made the day go by fast and was so much easier cleaning up with the extra hands. I guess the champagne we consumed didn’t hurt either 😉 and we ended up making the most amazing s’mores cupcakes. The addition of brown sugar in the graham cracker crust really adds a nice, rich flavor and the marshmallow frosting is right on point. I think the girls just liked getting to pipe the frosting and torch it after. And eating the finished product 🙂
Does anyone else think of The Sandlot when you think of s’mores??? I love that movie!!! But really, s’mores are one of the most delicious and versatile dessert. You can have the original way on the graham cracker, or as a pie, a cookie, cake, or a cupcake like we chose and that’s just to name a few different ways. I love them so much that I even had a s’mores bar at my wedding. They are so easy but so tasty!
Graham Cracker Crust
13 graham cracker cookies
2 tablespoons brown sugar
3 tablespoons sugar
3 tablespoons butter, melted
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
4 egg whites
1 cup sugar
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees F. Line a 24-cupcake pan with cupcake liners and set aside.
In a food processor, crush the graham crackers into fine crumbs and set aside 2 tablespoons of cracker crumbs for a garnish. Then add the sugar and melted butter and stir until combined. Scoop 1/2 tablespoon of graham cracker mixture into each cupcake liner. Using the end of a turkey baster (yes, you heard that right. It’s the perfect size and shape), press the graham cracker mixture firmly into each liner. Put cupcake pan into the oven and bake for 5 minutes or until set.
In small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Using an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat until combined. Add flour mixture alternately with milk, beating until just combined after each addition. Fill each cupcake liner 3/4 full and bake for 20-25 minutes, or until a toothpick comes out clean. Transfer pans to wire racks; let cool 15 minutes.
In a heatproof bowl set over pot of simmering water, combine egg whites, sugar, and cream of tartar. Whisk constantly by hand until mixture is warm and sugar has dissolved. Using a whisk attachment, beat the egg mixture on low and gradually increase speed to medium-high until stiff peaks form (about 8-10 minutes).
Using a piping bag, frost the cooled cupcakes. Using a small kitchen torch, lightly toast the frosting and add graham cracker crumbs.
Recipe adapted from Foxes Love Lemons.
Cupcake cheers! Carli suggested an ice cream cake with homemade ice cream for our next baking session. How can I say no to that?