S'mores Cupcakes

I now interrupt your Parisian feed with a dose of summer campfire classic: s'mores, in cupcake form.

Meow had a craving for s'mores but lack a campfire, so I tried the next best thing: cupcakes!  Thankfully, Martha Stewart has a recipe for it and I decided to give it a whirl.  The recipe called for graham flour, I have no clue what it is, where it's sold nor the time to hunt it down.  So, I did the next best thing: bought a box of graham crackers and crumbled it.

I was too lazy to make a chocolate ganache glaze for it too, so I substituted the base for a chocolate cupcake base.

I didn't mix in the crumbled graham crackers and used it like flour because I wasn't too sure what exactly it will do, but I did sprinkle it on top of the cupcake batter.

S'mores Cupcakes
adapted from Martha Stewart's Cupcakes


1 1/2 cups all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp pure vanilla extract
3/4 cup warm water
1 1/3 cups crushed graham crackers
Marshmallow frosting

1. Preheat oven to 350F.  Line standard muffin tins with paper liners.
2. With an electric mixer on medium speed, whisk together flours, cocoa, baking powder, baking soda, and salt.
3. Reduce speed to low, add eggs, buttermilk, oil, extract and water.  Beat until smooth.  Scrape down side.
4. Divide batter evenly among lined cups, filling 1/2 to 2/3 full.
5. Sprinkle graham crumbs onto the batter, lightly press it in with a spatula.
6. Bake.  Rotating pan halfway through until cake tester comes out clean.  About 20 minutes
7. Let cool for about 10 minutes

Marshmallow frosting

1 tbsp of unflavoured gelatin (approx. 1 envelope)

1/3 cup plus 1/4 cup cold water

1 cup sugar

1. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water.
2. Allow gelatin to soften, about 5 minutes.
3. Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved.
4. Stop stirring.  Clip a candy thermometer onto side of pan.
5. Boil until syrup reaches 238F (soft-ball stage).
6. Remove from heat, add syrup to soften gelatin.
7. Whisk mixture with a handheld electric mixer starting with low speed, then working your way to high speed.  Avoid splashing.
8. Whisk to cool, until soft peaks form.  About 8 to 10 minutes.
9. Use immediately.  Frosting will harden.
10. Lightly torch the surface of the frosting to brown it.  Be careful with the frosting melting and running.

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Hindsight: I could probably lightly mixed in the graham crumbs into the batter because we were having issues with keeping the table clean when eating it.  And leave the torching until the gelatin has set a bit more.  Otherwise, the flavour is excellent!