Recipe: S'mores Cupcakes

If you are an American (and by which I mean, if you live on United States of American soil, no matter your immigration status...naturalized, illegal, DAR, we are non-discriminatory in the EatsWellWithOthers kitchen) then it is your constitutional right.  Nay, your DUTY, to make these this weekend.

It's right there, clearly written in-between the lines of Amendment 18.

Thou shalt not drink, therefore thou shalt make cupcakes.

Duh.*




I'm dating a lawyer now.  So, you know.  I know these things.

(Just to be clear, though.  My understanding and interpretation of the US Constitution has little to do with The.Boy's ability to practice law.

Clearly.)



Seriously, though, I never realized just how quintessentially American s'mores were until a girl from Holland came to work in our lab for a few months and informed us that she had never had or heard of them.

Sacrebleu!  Heresy!  Treason!  WTF!





But after a little bit of research, I realized why.  S'mores were actually invented by the Girl Scouts, which, given their creation of other such morsels of deliciousness (samoas, thin mints, tagalongs...) is truly unsurprising.

And the only thing more "American" than s'mores.  Is Girl Scout cookie consumption.

Does any other country allow their female youth to go door-to-door or stand on street corners selling processed and mass manufactured (but ultimately truly delicious) baked goods?

Possibly, but not that I know of.

(And seeing as how my interpretation of our own country's constitution is sketchy at best, you really should not trust any statements I make about any other country's cultural and/or legal practices.)



My knowledge (or lack thereof) notwithstanding. I firmly maintain that these cupcakes must be made at your earliest convenience.

Not only is it mandated by national law.  But it's also just plain old common sense.

Graham cracker crust, melty chocolate filling, luscious chocolate cupcakes and toasted marshmallow meringue frosting.  So good they should be illegal.  Except...they're the opposite.  At least...according to my legal framework.

 --

*not included in the original edition but added into future versions to make it more readable for today's youth.


*not really, but let's be honest. At the rate we're going, it's on the horizon.

    



S'mores Cupcakes
Makes 24, adapted from Annie's Eats

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (I used mostly honey but about 1/4 cup chocolate because that's what I had on hand)
• 1/4 cup sugar
• 5 1/3 tbsp unsalted butter, melted
• 8 oz bittersweet chocolate, finely chopped

For the cupcakes:

• 2 cups plus 2 tbsp sugar
• 1 3/4 cups all purpose flour
• 3/4 cup plus 1 tbsp cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup almond milk (or regular milk)
• 1/2 cup vegetable or olive oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the frosting:

• 8 large egg whites, at room temperature
• 2 cups sugar
• 1/2 tsp cream of tartar
• 2 tsp vanilla extract

Instructions

For the crust:

1. Preheat the oven to 350. Line two cupcake tins with cupcake liners.  In a small bowl, mix together the graham cracker crumbs, sugar and melted butter.  Drop 1 tbsp graham cracker mix onto each cupcake liner. Press down so that it lines the bottom firmly. I used a small jar of honey that I got as a favor at a friend's wedding to do this.  Sprinkle a small amount of the chopped chocolate on top of each graham cracker bottom.  Bake for 5 minutes.  Remove from the oven and set aside.

For the cupcakes:

2. Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Pour into the bowl of an electric mixer and mix on low to combine.  In a separate bowl, whisk together the eggs, almond milk, oil, and vanilla.  Add this to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl and then beat on medium for 2 minutes.  Add the boiling water and stir just to combine.  Batter will be very thin.
3. Divide batter evenly among the cupcake liners, filling each about 3/4 of the way full (about 1/4 cup in each).  Return the pans to the oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.  Let cool in baking tins for 5-10 minutes and then let cool completely on a wire rack.

For the frosting:

4. Clean your mixer bowl and then combine the egg whites, sugar, and cream of tartar in it (or use a metal heatproof bowl).  Heat the mixture, whisking frequently, over a pot of simmering water, until it reaches 160 degrees (F).  Transfer the mixture to the bowl of an electric mixer if not already using.  Whisk, starting at low speed and gradually increasing to medium-high, until glossy stiff peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  For the roasted cupcake look, broil the cupcakes for 1-2 minutes (depending on your broiler).