I haven’t tried it, but I imagine it’d be fine. Once browned, quickly remove and let cool for 5 minutes.
So many recipes end up lackluster when you actually make it, but this is a solid, interesting recipe! This is not a quick toss together recipe but it’s a showstopper. 1.
Made these cupcakes and they were fso good! Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. *in my Jesse from Full House voice*). It should be ok in the fridge, but I usually leave it at room temperature. Adding this to my go to list of cupcake recipes! Thanks Kelly! ), but the graham cracker crust got a little lost under the cake – or at least, it did for me (but that’s just personal taste!). I know this recipe was posted years ago but i have to say that if anyone reading is doubting whether or not to make these cupcakes PLEASE DO!!! The chocolate cake was probably the moistest cake I’ve ever eaten. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. i put them in the oven to cook the top a bit. I added a half of a large marshmallow in the center of the cupcakes about 9 minutes after they started baking, so yummy!! Because the frosting is more marshmallow-like than it is straight marshmallows. Thanks! Mix in the powdered sugar, 1 cup at a time, then the vanilla, then the graham cracker crumbs. Its convinced me of this blogs expertise and ill probably make my way through ever other recipe on this blog! These look amazing. Then we need graham crackers. 8. Loving your recipe, just have one quick question did you use salted or unsalted butter??
Love crust on a cupcake! Bring on the sugar! Is there anyway to make the frosting using marshmallow creme? I followed the recipe to the T, except for the extra graham cracker crumbs on top. Let soften for at least 5 minutes. They’re gorgeous and tasty too! Amazing recipe. Is it possible to use carton egg whites for the meringue? 4. Hi–I am going to make this tomorrow! The marshmallows may float to the top. I want to make these for a wedding in Sept. It’s tag team video time! Wow! Save the excess. Does the frosting have marshmallow fluff in it? I can’t pipe frosting to save my life! This recipe is gold! Yum! Graham cracker cupcake batter actually tastes like graham crackers and are perfectly crumbly and not overly sweet. I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. These look amazing!! I made 18 cupcakes out of this recipe, had a little of the cupcake batter left over. I also opted to toast the meringue with a kitchen torch and left off the chocolate sauce and crumbs. Lol, it’s like chocolate hills. Spoon the chocolate on top of each cupcake, allowing some to drip down. Does the marshmallow frosting hold up in the refrigerator? It must be a genes thing. And the contrast of the lightness of it, with the denser cupcake and the sweet, lighty crunchy crust is just perfection.
I already know my oven gets less hot than advertised so I wasn’t surprised by the longer bake. Good to know that works too! Look at all the luscious chocolate and marshmallow filling inside! I’ve tried doing it last night but my whole batter turned out watery ): this is especially so after I add in the boiling water. Note: This recipe takes great, but needs a bit of work. I ended up with about double the amount of graham cracker crust I really needed but I put the extra in the freezer for the next time I make these. Thank you! I’m starting to think maybe it’s the butter I used, could the wrong butter cause it to leak into the pan and get stuck in the liner? Sprinkle with crushed graham crackers. With the graham cracker crust, chocolate cupcake and marshmallow frosting, they really are like eating a s’more in cupcake form! Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 7 minutes. 1 teaspoon vanilla. Mix together the hot water and espresso in a measuring glass and set aside. Scrape bowl and add vanilla. Set aside. I hope you get to try them! Evenly distribute the batter between the 11 liners, each about 3/4 full. I’ve been making these for a few yrs now, they turn out prefects ever time,and ohh ssoooo good. I’m so glad to hear that! When done, remove cupcakes from oven and allow to cool for about 5 minutes. Gradually raise speed to high.
To keep things simple, my marshmallow cream filling is made with just two ingredients. These look absolutely delicious, and I would LOVE to try this for a party I’m having soon. Decorate cupcakes with graham crackers and chocolate if desired. Line cupcake tin with paper liners. I made one batch as cupcakes as-is but subbed in the simpler Two Sisters recipe for frosting because I would be traveling with them (I’d like to try the original recipe’s frosting next time). Should I cook them longer or do they cook while they sit for 5 minutes ? I wonder if adding some powdered sugar would help? We are not sharing this time, it’s too yummy. Omg I made these for a family reunion this weekend and they were such a huge hit!!! All Rights Reserved. Love the recipe and will try to do it for the first time today. I learn so much from you as well! I read some previous comments about the frosting being too delicate so the only amendment I made to the recipe was keeping it over heat the entire time and whipping on the highest speed with a hand mixer for 8 mins. Just asking because I know the icing is a meringue so I wasn’t sure how long it stays for. Next, place the gelatin and 1/3 cup water in the bottom of the bowl of a stand mixer fitted with the whisk attachment. How about yours? Thank you! This is my first time seeing this. I was wondering if the crust would be ok if I baked it the night before I actually made the cupcakes? Allow to cool completely before continuing. They look great! Thank you! Let it sit out uncovered overnight. Quickly pour the marshmallow mixture into the prepared pan. And the crust on these might just be my favorite part. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. <3. I’m so glad you enjoyed them! So I made them again in silicone liners and same thing happened with the crust.
The cake and icing were great but I also had a problem with crust I am assuming. Not sure if next time I should just try again. They are sinfully good!! These cupcakes turned out great! Can’t wait to try them!! You’ve got it correct actually. just saw these on a round up post another blogger did for smores day! Stir until sugar has completely dissolved. Thank you!
Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
The cake wasn’t too sweet, which is good considering the very sweet marshmallow filling. Pinned! However, I am a massive fan of these S’mores Cupcakes. Can’t wait to try it!
I didn’t keep them covered, for I was afraid the icing would get too soft. The cake was just fine, but the butter from the crust leaked through the wrapper and made the whole thing stick to the wrapper so it tore apart when I tried to unwrap it.
They are very sticky, though! They make me so happy!!
Everyone loved them and they were so pretty. I just got done making these amazing cupcakes, however, I had an issue with the graham cracker crust. Yes, that should be fine. I love a good crust! I give them a 4.9 out of 5! But you could also replace the buttermilk with regular milk.
NEW and improved best ever apple pie! Scoop into cupcake papers three-quarters full. Have you ever tried the crust with a cake mix? A standard buttercream would be most reliable. Then I finished them off with a little chocolate sauce and a sprinkle of graham cracker crumbs.
I wish I knew what I’d done to get such great teeth. Is it possible to toast the marshmallow frosting with a torch? The only thing I would change is maybe add more cocoa powder or mini chocolate chips to the batter. I am a little shocked that after all the sugar that makes it’s way into my mouth these days that I don’t have more teeth issues. I’ve made boozy cupcakes before and it always adds that extra little flavor. Cant get enough of it x. I decided to make these cupcakes for my family and I was surprisingly let down.
I was pleasantly surprised by how light the marshmallow frosting was. Think about s’mores. Add graham-cracker mixture in 3 additions, alternating with milk, beginning and ending with graham-cracker mixture. Did you keep it over the simmering water while you beat it? Add eggs one at a time, beat for 30 seconds after each. S’mores Cupcakes. Still delicious. Set aside, uncovered, until firm, about 3 hours. Bake crusts for 7 minutes then remove and set aside. Add about one third the milk/vanilla mixture and beat until combined. So I’m confused. Hi can i use this for a 12 inch cake and if so what should the quantities be? I haven’t tried it, but others have said that they were able to. See photos above for visual. Just add the vanilla with the other ingredients all at once.
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