So after looking at all of the cupcake pictures for yesterday’s Kids’ Cupcakes post, I was naturally craving cupcakes. I decided to consult my Pinterest board to choose what type of cupcakes I would make. I ended up combining several different ideas into one cupcake. Behold, the S’mores Cupcake!
I used a box mix (I know, not from scratch, blah, blah, blah—it’s easy and delicious, so sue me), and tried this little trick for filling the cupcakes with chocolate. Then I topped them off with this cloud frosting recipe. I sprinkled them with crushed graham crackers (Olivia’s Annie’s Bunny Grahams to be exact) to top off the look. They turned out fabulous! I am tweaking the frosting recipe below from the original because it made WAY too much frosting for 24 cupcakes, and I found it a bit too heavy on the vanilla extract. Other than that. . . HEAVEN!
One tip regarding the frosting: you will want to use a stand mixer for this one because you have to beat the frosting for about 15 minutes at high speed. You can probably do it with a hand mixer, but it is definitely easier with a stand mixer.
Yields 24 cupcakes
1 box devil’s food cake mix (you may need eggs, oil, etc., depending on the mix)
1 1/4 cups sugar
3 egg whites, at room temperature
1/4 cup water
1/4 tsp cream of tartar
1 tsp vanilla extract
24 Hershey Kisses
1/2 cup crushed graham crackers
Mix the cupcakes according to the directions on the box, and bake for 5 minutes. Take the cupcakes out of the oven and place one Hershey Kiss in the middle of each cupcake, pushing down slightly. The Hershey Kiss will sink down into the middle of the cupcake as they bake, giving you a chocolate center. Continue baking the cupcakes until they are done, and allow them to cool completely.
Bring a small amount of water to a simmer in a small saucepan over medium heat. Combine the sugar, egg whites, water, and cream of tartar in a glass mixing bowl, and whisk until foamy. Place the bowl on top of the saucepan on the stove and whisk until all of the sugar is dissolved and the mixture is warm to the touch.
Transfer the mixture to the bowl on the stand mixer, fitted with the whisk attachment. Beat on high speed for 12-16 minutes, until stiff peaks form. Add the vanilla extract and beat to combine.
Using a decorating bag with a 1A decorating tip or a freezer bag with the bottom corner snipped off, pipe the frosting onto the cooled cupcakes. Sprinkle each cupcake with crushed graham crackers.