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Craving: Campfire S’Mores

February 24, 2011

You can’t get more classic Americana than sitting around the campfire and toasting up S’Mores. Doesn’t the name alone make you hungry for the gooey, toasty, goodness? But since camping has never been my thing and I don’t have a pack of boy scouts to make me a fire…I resorted to cupcakes. Here is my version of Campfire S’Mores…can you smell the burning, I mean toasting marshmallow now?

{Photos by Freutcake}

Campfire S’mores Cupcakes adapted from Martha Stewart’s Cupcakes,

 

Makes 24 cupcakes

Graham Cracker Crust
inspiration from Pink Parsley

1 ¼ cups graham cracker crumbs
1/2 stick butter, melted
2 Tablespoons sugar

Preheat oven to 350. Line muffin tins with silver foil cupcake liners, and spray with nonstick cooking spray. Combine the graham cracker crumbs, butter, and sugar. Add 1 heaping Tbs of the crumb mixture to each muffin tin, and use a small glass to press into the bottom. (shot glasses work well) Bake 5-7 minutes, or until edges begin to brown. Remove from oven.

Chocolate Cake
adapted slightly from Hershey’s Perfectly Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (original recipe calls for boiling water)

Sift together all dry ingredients in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Add to flour mixture, and mix for 2 minutes on medium speed. Turn off mixture, and pour in the hot coffee (batter will be thin). Stir to combine. Fill each cupcake tin 2/3 full of batter. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

Chocolate Ganache Glaze Martha Stewart’s Cupcakes

6 oz semi-sweet chocolate, finely chopped
2/3 cup heavy cream
1 Tablespoon light corn syrup

Place chocolate in a medium heatproof bowl. Heat the cream and corn syrup to a simmer in a small saucepan; pour over chocolate. Let stand, without stirring, until chocolate starts to melt, 1-3 minutes. Gently stir the chocolate and cream until completely combined.

This can be refrigerated for up to 5 days in an airtight container. Just reheat gently before using.

Marshmallow Frosting
Martha Stewart’s Cupcakes

1 envelope unflavored gelatin (1 scant tablespoon)
1/3 cup plus 1/4 cup cold water
1 cup sugar

In a mixing bowl, sprinkle the gelatin over 1/3 cup of cold water. Allow gelatin to soften, about 5 minutes.

Meanwhile, heat the remaining 1/4 cup water and the sugar in a saucepan over medium-high heat, stirring until sugar is dissolved. Stop stirring; using a candy thermometer to monitor, boil syrup until it reaches the soft-ball stage (238 degrees F). Use a wet pastry brush to brush down the sides of the pan to keep sugar crystals from forming.

Remove from heat. Add syrup to the softened gelatin. Whisk mixture by hand to cool, 1-2 minutes, then use an electric mixture to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8-10 minutes. Use immediately (frosting will harden)

Let’s Make S’Mores!

Spoon: 1 tablespoons of the ganache onto each cupcake spreading evenly to all sides.

Topping 1: Using a pastry bag fitted with a large round tip, pipe marshmallow onto each cupcake, swirling tip and releasing as you pull up to form a peak. Use a small kitchen torch to toast the frosting. Serve immediately. Topping 2: or use mini marshmallows to top cupcake and torch to toast.

Freutcake Tip: Homemade marshmallow is best when served immediately but these cupcakes are also fabulous the next day if kept in an air tight container. (marshmallow will harden slightly but still be tasty)

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6 Comments leave one →
  1. February 24, 2011 10:49 am

    It is pure torture looking at these delicious cupcakes and not having any!

  2. Mom permalink
    February 25, 2011 9:48 pm

    You can make these for me anytime!

  3. Michele Prata Designer Lifestyle permalink
    March 7, 2011 2:56 pm

    These S’more Cupcakes are mouth watering upon viewing…! I will be using your lovely recipe for sure to try and re-create your over the top cupcakes in flavor and presentation….bet I come second to yours any day!!! Let’s certainly hope at least 3rd!!! Wish me lots of luck of the Irish!

    I can’t wait to see your inspiration for St. Patrick’s Day…! Maybe something is on the way!!!

    • March 7, 2011 4:42 pm

      They are so yummy, you will love the recipe! (And they are fun to make) Yes, I will probably be posting a St. Patty’s day recipe next week!

  4. peter Culpepper permalink
    March 7, 2011 7:05 pm

    Those look so good! I would love a couple of them, how about ten or maybe fifteen. Yes fifteen seems good.

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