Last weekend, Kalyn and I went on our annual camping trip with two of our closest friends. Aside from canoeing and hiking, we did a lot of s’more eating. It’s criminal to have a campfire and not make one; the tradition has always been to eat one s’more each night of camping. On night one, just after eating our first s’mores, we took a quick hike. We’re talking fast- 20 minutes, tops. Upon returning to our campsite, we notice all of our s’more material is MIA! Yes- the grahams, the mallows, AND the chocolate.
The sneaky raccoons swiped everything and nearly ruined our tradition. Luckily the friends we camp with are more like “glampers” and their air mattress popped, resulting in a trip to the nearest store. Long story short- we bought new ingredients and the trip was saved. Summer is the season for these kinds of treats, so I intend to take full advantage. After all, a day of hiking kind of cancels out a cupcake, right?
In all seriousness, these turned out amazing and it was definitely the easiest batch of cupcakes I’ve ever made!
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs (tip: crush in food processor)
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Use your favorite recipe or a box mix (to whip these up in a hurry)
4 oz semi-sweet chocolate, finely chopped
4 tablespoons unsalted butter
1 teaspoon light corn syrup
Toasted Marshmallow Topping:
4 egg whites
1 cup granulated sugar
For the Graham Cracker Base:
Preheat oven to 350° F. Line cupcake pan with baking cups. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Place a tablespoon of the graham cracker mixture into each baking cup, pressing it firmly with a spoon. Bake for 3 minutes, allowing the crust to cool completely.
For the Chocolate Cupcakes:
Make your favorite recipe or box mix as directed. Pour batter on top of crust until cup is 2/3 full. Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool cupcakes to room temperature.
For the Chocolate Ganache:
In a small saucepan, combine chocolate, butter, and corn syrup. Stir continuously over heat until melted. Allow to cool and thicken for 30 minutes.
For the Toasted Marshmallow Topping:
In a double broiler, whisk the egg whites and sugar until the sugar is completely dissolved, about 5 minutes. Remove from heat and beat egg whites until they form stiff, glossy peaks, about 10 minutes.
Spread chocolate ganache onto cooled cupcakes, allowing to solidify for about 10 minutes. Fill a pastry bag with marshmallow topping, placing a dollop on each cupcake. Turn the oven to broil and transfer the cupcakes to a cookie sheet. Place in oven until marshmallow topping is golden brown. It only takes a minute or two, so keep a close eye on them!
*My recipe was adapted from the Call Me Cupcake recipe.