S’Mores Cupcakes with Homemade Marshmallow Fluff Frosting

I have a slight obsession with my kitchen torch.

So when my 12-year-old friend Caitlin came over to bake with me, I talked all through lunch how fun it was going to be to use the torch on these cupcakes.  She kept rolling her eyes at me and saying “you’re really excited about that, aren’t you?”  I told her just to wait, that she would understand once she got to use it.

And when the frosting was done and it was time to torch, I did the first 2.  Her eyes got kind of big, and she asked “can I try it?”

So I showed her how to use it.  And then I didn’t get it back. 😉

“Told ya it was fun!”

She grinned.  “Ok, you were right.  It’s pretty fun.”

So if you don’t have a little kitchen torch yet, you should get one.  They are wicked fun.  And you can get one for like $20 at Bed Bath and Beyond!  Totally worth it.

One year ago: BBQ chicken and Pineapple Pizza and Peach Blueberry Cobbler
Two years ago: Chai Tea Bread and Baked Jalapeno Poppers

S’mores Cupcakes with Marshmallow Fluff Frosting
cupcakes inspired by Annie’s Eats
Chocolate cupcake recipe courtesy of Hershey’s
Marshmallow Fluff recipe courtesy of Marshmallow Madness, as seen on Annie’s Eats

For the graham cracker crust:
1 sleeve graham crackers, ground into crumbs
1/4 cup sugar
5 tbsp butter, melted

for the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder (high altitude, reduce to 1/2 tsp)
1 1/2 tsp baking soda (high altitude, reduce to 1/2 tsp)
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

for the frosting:
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
pinch of salt
2 large egg whites, at room temp
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

for the graham cracker crust:
Preheat oven to 350 and line 2 cupcake pans with paper liners.  Combine graham cracker crumbs, sugar, and melted butter.  Mix thoroughly.  Drop a scant 1 tbsp of graham cracker mixture into each liner and press down to line the bottom (a small bottle works well for this).  Bake for 5 minutes.  Remove from oven the oven temperature.

for the cupcakes:
Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Stir in boiling water (batter will be very thin).  Scoop batter into cupcake liners.  Bake for 20 minutes or until tester comes out clean.  Let cool completely.

for the frosting:
Combine sugar, corn syrup, water, and salt in a small saucepan over medium-high heat.  Attach a candy thermometer to the side of the pan.  Heat the mixture, stirring occasionally, until it reaches 240 degrees on the candy thermometer.

Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  As the temperature of the sugar mixture begins to approach its endpoint, begin whipping the egg whites on medium-high speed until soft peaks form.  Once soft peaks have been reached, lower the mixer speed to low.

When sugar mixture reaches 240 degrees, remove from heat.  Pour the syrup in a very slow, steady stream down the side of the mixing bowl (while mixer on low) until it has all been incorporated (go very slowly so you don’t cook the eggs).

Once the syrup has been incorporated, increase speed to medium-high and whip until stiff, glossy peaks form and the mixture has been cooled considerably, 6-7 minutes.  Blend in vanilla and beat 2 minutes more.  Scoop into frosting bag and pipe onto cooled cupcakes.




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