It’s now less than a month until my husband and I get to travel back to the US for a five week visit, and I’m really starting to crave all sorts of American goodies. I’m not sure what’s first on my list of things to eat: a pulled pork BBQ sandwich, an orange julius, or a bag of mint Milanos… Maybe all three… Since there’s not much I can do about getting these goodies here in Norway, I decided to make a cupcake version of another all-American treat: the s’more. No access to these campfire goodies yet? No problem! You can whip some cupcake versions in no time!
Yields 12 cupcakes
For the cupcakes:
1/3 cup finely crushed graham crackers or vanilla cookies (like Nilla Wafers)
1/2 stick (57 grams) butter, melted
4 tbsp. baking cocoa powder
1 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup all purpose flour
3 tbsp. sour cream
1/4 cup milk
For the frosting:
About 25 large marshmallows
2 sticks (226 grams) butter, cold
2 cups powdered sugar
1 tsp. vanilla extract
Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. Grind your graham crackers or vanilla flavored cookies (like Nilla Wafers) into about 1/3 cup of fine crumbs. You can do this with a food processor if you have one, or just as easily by hand with a rolling pin. Place about 1/2-1 tablespoon of your crumbs into the bottom of each cupcake liner and set aside.
In a large bowl, combine the melted butter and baking cocoa powder, stirring with a spoon until the powder is completely dissolved. Add the granulated sugar, baking powder, baking soda, and vanilla extract. Beat until small, sugary clumps form. Add the egg and beat the mixture until smooth. Add 1/2 cup flour, the sour cream, and the final 1/2 cup flour, mixing between each new addition. Beat until all ingredients are thoroughly combined and there are no longer any clumps. Add the milk and mix one final time until everything is combined. Pour the batter into the cupcake liners, and gently shake to make sure the batter has completely covered the crumbs in the bottom. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
While the cupcakes bake/cool, you can whip up the marshmallow frosting. In a medium bowl, cream the cold butter. I know it’ll be a little more difficult to cream since it should be fresh from the refrigerator, but we’re going to be adding warm marshmallows to it later, and you don’t want it to completely melt. Once the butter has reached a smooth, creamy state, add the powdered sugar and vanilla extract. Beat until all ingredients are combined and the frosting returns to a creamy state. In a medium-sized microwave-proof bowl, heat the marshmallows for approximately 30-40 seconds in the microwave or just until they can be stirred into a thick mixture. The key here is to get them to melt without getting them too hot. Pour the melted marshmallows into the frosting, and stir with a spoon until the ingredients are relatively well combined. Beat the mixture on high with an electric mixer until everything is well combined and a smooth mixture has formed. Be careful not to start the mixing with the electronic mixer as the melted marshmallows have a tendency to climb up the beaters before they’re combined with the rest of the frosting. Spoon the frosting into a piping bag, affix with your favorite tip, and pipe onto the cooled cupcakes. You can attach a cube of dark chocolate or part of a graham cracker to the frosting as an optional garnish.