New Favorite Cupcake

I love cupcakes. There is something so quaint and wonderful about eating your own little cake. They make for the perfect sized dessert that's already portioned for you so you don't have to worry about over-indulging. I also love s'mores, which are a much harder treat to indulge in and not want another one. So... I've discovered something amazing. A s'more cupcake so delectable, you'll be satisfied with one. These things are A M A Z I N G!!!  I searched for weeks to find the right recipe to try. There are dozens of variations throughout the web of s'mores cupcakes recipes. In the end I settled for this one.  The recipe comes from Trophy Cupcakes in Seattle who's owner Jennifer Shea shared it Martha Stewart. I'm so grateful I found it!

Aren't they so cute?  I absolutely love these cupcakes.... HOWEVER .... They are labor intensive (it's totally worth the work.) Each time I've made them I have to remind myself to move slowly so that I don't miss a step or fumble. At this moment I suggest you read through the recipe and then click back over here. I won't be addressing each step on here, only adding my commentary.

 Let me tell you a tip about the crust. Do this part first! The recipe has you do this step after you have made the cake batter. I've found myself losing momentum if I wait to do this part. It's so much more rewarding to have it already done then once the batter is done, you can pop the tins in the oven rather than taking the time to put the crust into each mold.                                                         

Also, rather than using bittersweet chocolate, I used semisweet chocolate chips. Just drop six or seven into each mold. It's easier to measure and not everyone is a fan of a super bitter taste.

 The bitter taste actually helps balance the sweetness of the toasted frosting really well. If you do use the bitter chocolate; it won't taste bitter.

The second time I made this cupcake I used dark cocoa powder. It was so much better than just normal cocoa powder. If you opt to use dark cocoa powder, stick with semi-sweet chocolate for the layer right above the graham cracker crust.  I promise you, the marshmallow frosting is so sweet, it really compliments a dark/bitter chocolate cake.

If you're making the frosting at a higher elevation it will take longer to mix.  Lift the whisk out of the mixer and if the mixture doesn't move, it's done.

One day I hope to have my own kitchen torch, but for now I'm borrowing my mom's; so I need to take a moment to thank her. Thanks Mom for fostering a love of food, cooking and baking. I owe everything I learn about cooking and baking to you. 

A final note, this recipe has always yielded more than two dozen cupcakes for me. So I'll make a small cake as well. Enjoy!