COLUMN: One more summer s’more
I’m sure I’m not the only person wondering how three summer months just passed in what I could have sworn was three minutes’ time. But, the newspaper you’re reading right now is pretty solid evidence that summer is ending and that fall is on its way. I love fall, but the truth is I was still hoping to get in one more camping trip before either homework or the snow – it’s hard to say which will happen first– start piling up.
If you, too, are reluctant to say goodbye to summer, you will probably appreciate this recipe. Chocolate and graham cracker cake batters are swirled together and topped with a buttery, graham cracker crumb topping and a lightly toasted marshmallow frosting to create the perfect s’more … cupcake. It just tastes like summer. No campfire needed.
For the Batter:
Put half of each of the following ingredients into one mixing bowl and the remaining half into another. Use a wire whisk to combine:
1 1/2 cup flour
1 1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
– To one of the bowls add 3/4 cup cocoa powder. To the other add 3/4 cup graham cracker crumbs. For this recipe you’ll need about 17 whole crackers. You can also save yourself a step by buying ready-made graham cracker crumbs. They’re basically the same price.
– Add 1/2 cup milk, 1 egg, 1 teaspoon of vanilla and 1/4 cup of oil to each bowl and beat on medium with a hand mixer until each batter is combined. Set batters aside.
– Make the graham cracker topping by combining 1/2 cup graham cracker crumbs and 1/2 cup brown sugar. Add 1/4 cup melted butter and stir in until totally incorporated.
– Line a muffin tin with paper cups. Fill each cup with 1 tablespoon of graham cracker batter and top it with 1 tablespoon chocolate batter (be careful not to overfill the cups).
– Divide the graham cracker crumb mixture
evenly over each of the cups.
– Bake at 350 degrees until done (check by inserting a toothpick in the middle and making sure it comes out clean), about 15 minutes.
– Move the cupcakes to a cooling rack and allow them to cool completely.
For the Frosting:
– Pour 1/3 cup cold water into a small mixing bowl. Sprinkle 1 envelope (just shy of a tablespoon) of unflavored gelatin onto the water and let it sit 5 minutes.
– Meanwhile, combine 1/4 cup cold water and 1 cup of sugar in a saucepan. Place over medium heat and bring to a boil, stirring constantly. Boil until you reach softball stage, which usually takes 8-10 minutes.
You can test whether or not you’ve reached softball stage by pouring a little bit of the sugar into a bowl of cold water. If you can use your fingers to make a soft ball out of the sugar, it’s ready. You can also use a candy thermometer. You’ll know you’re at softball stage when you reach 238 degrees.
– Remove the sugar mixture from the heat and add to the gelatin water. Beat with an electric mixer until soft, glossy peaks form (about 6-8 minutes).
– Immediately pipe the frosting onto the cooled cupcakes. Place the frosted cupcakes on a baking sheet and broil them in the oven for 2-3 minutes until the marshmallow frosting is lightly toasted.
Although I think the marshmallow topping is what makes these cupcakes legitimately reminiscent of actual campfire s’mores, you can simplify the recipe by topping the cupcakes with marshmallow cream or whole marshmallows. You could even melt marshmallows the way you would when making rice crispy treats and drizzle it over the tops of the cupcakes.
Whatever you decide, I hope these cupcakes will help your summer linger just a little bit longer.
Jennelle Clark is a psychology major who loves eating, cooking and talking about food. Send her an email at jenn.nelle@gmail.com with your summer recipes and food stories.