I found a S'mores Cupcake recipe on Tasty Kitchen and immediately printed it out, they looked so yummy. After a little thought I decided to change it up (I thought it might be too sugary with the frosting.). So I came up with these:
S'mores Bite (I picked this name because it cracks me up. Be assured that these are delish.)
The cupcake batter has very few changes; just size and ingredient order. Next time I make them, I'm going to use all honey rather than half sugar.
Ingredients:
2 whole eggs, separated
1/3 cup unsalted butter, softened
1/4 cup honey (*or 1/2 cup, but don't add sugar)
1/4 cup sugar*
1 teaspoon vanilla paste or extract
1/2 teaspoon salt
1 cup graham cracker crumbs
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/3 cup milk
Marshmallow fluff
Milk chocolate chips
Extra graham cracker crumbs
Preparation:
Preheat oven to 325*F.
Combine graham cracker crumbs, flour and baking powder in a small bowl; set aside. In large bowl, beat butter, honey, sugar*, vanilla and salt until well combined. Mix in egg yolks.
In a separate bowl, beat egg whites on high until stiff peaks form; set aside:
Alternately add crumb mixture and milk to butter mixture, beating well after each addition:
Gently fold egg whites into batter until completely combined. It takes a minute, so be patient:
Spoon batter into a greased mini-muffin tin, 2/3 full.
Bake for 10-12 minutes. Keep an eye on them. They seem to brown quickly. Remove from tins to wire rack and cool completely.
Fill a pastry or ziplock bag with marshmallow fluff. Cut off tip and pipe onto cooled cupcakes.
Place "frosted" cupcakes into the freezer for 5 minutes. While they chill, melt chocolate chips in a deep bowl. Take the cupcakes out of the freezer and dip each one into the chocolate, completely covering the marshmallow.
Sprinkle with extra graham cracker crumbs.
Return to the freezer or refrigerator to set the chocolate. Serve at room temperature.
Enjoy!
