Holy Schmoly do I have a treat for you...S’Mores Cupcakes!  That’s right people, bring that campfire treat into your home year round in the intoxicating form of a cupcake. And since we're right on the cusp of camping and s'mores season I thought it was the perfect time to share this amazing twist on an old classic.

To be perfectly up front, this is a relatively labor intensive cupcake to make, but I don’t bake very often so when I do I like to give it my all and this little piece of heaven is certainly worth the effort. Here is the recipe for Society Bakery’s S’Mores Cupcakes, which appeared in a 2011 Bon Appétit, but my photos and comments are shared below for a little added motivation to make these yummy treats.

The beauty of this recipe is that it surprises...with not a chocolate cupcake, but a delicious graham cracker cupcake.  What?  Yes...you grind up graham crackers to make the cupcake batter and then you fill each cupcake with Fluff or Marshmallow Creme. Now the Fluff...this caused a bit of a problem for me, because you see...I’m an East Coaster through and through so I am certainly familiar with Fluff.  But having been on the West Coast for 9 years now, I know that Fluff isn’t quite as prevalent here...so I couldn’t find it anywhere for this recipe.  Therefore I had to venture into the world of homemade Fluff...which was quite easy (I actually had all of the ingredients on hand!) and super delicious.

...top each cupcake with a layer of chocolate ganache

...and then top with more Fluff and toast it up good with your kitchen torch (any chance I have to use that and I’m in!  But there is a broiler method to do this as well if you don’t have a torch...but you might want to get one, they’re awfully fun!).

If you made your own Marshmallow Creme like I did, the only thing to be cautious of is that it is not shelf stable and needs to be refrigerated...it also gets melty pretty fast so don’t expect your “frosting” to be perky and high as if you’d used real Fluff. But if you take it straight from the fridge, frost, torch, and stick right back in the fridge it turns out beautifully (and you get to brag that you went above and beyond and made homemade Fluff!)

Only thing left to do now is take a big bite and enjoy…oh, so good!

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