{S’mores} Cupcake Skewer Print Recipe Print Recipe

{Photographed by me}

I’m always looking for an excuse to be creative and if it involves being in the kitchen, SOLD.  It’s ok, you don’t need to act surprised, just restating the obvious.  Now, if only I was able to {financially} justify my “hobby” to my husband… my famous last word, “someday”. Right, the s’more cupcake skewers. I had never entered a contest before, but when I came across this Cupcake Skewer Contest over at the fabulous Pizzazzerie, I couldn’t resist. Again, obvious. With s’mores being a hot topic these days, I decided to experiment with the ingredients of a s’more but in the form of a cupcake. Next attempt, place these beauties neatly {& carefully} on a stick. Ok, much easier said then done, but worth the sticky mess and the destruction of my little kitchen.

Being creative with my resources, I used leftover ribbon from last year’s Christmas, tied a single knot just below the cupcake and then placed the cupcake skewers in a vase filled with broken bits of graham crackers and chunks of chocolate – all which I found myself snacking on after the photos were taken. No I didn’t win, but once you see what I was up against, you’ll understand. Check out the winner and the other creative contestants, here.

{Mini} S’mores Cupcake Recipe

Adapted by Annie’s Eats

Graham cracker crust Ingredients:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped

Cake Ingredients:
Chocolate Cake Mix. guilty.

Frosting Ingredients:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Preheat the oven to 350° F.  Grease (or line) mini cupcake pan.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes.  Remove from the oven.

To make the cake batter, turn the box over and follow the instructions… or if you have more time than I did, here’s the s’mores cake recipe.

Divide the batter evenly – on top of the graham cracker crust, filling each about ¾ of the way full.  Return the pans to the oven and bake about 8-12 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for approx. 10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture and whisk frequently. Transfer the mixture to the bowl of an electric mixer or pull up your sleeves and get ready for a strenuous arm workout.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. This may take a while. Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  If you don’t own a kitchen torch, you can brown the frosting under your oven broiler. but keep an eye on it, it can turn quickly.

You may enjoy as is, which I guarantee you will or if you feel daring, you can assemble these fun cupcake skewers. Beware: the cupcakes were a bit top heavy, but was able to keep them on the stick long enough to photograph.

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  • Mary Beth

    Lisa, these photographs are absolutely fabulous – such depth and texture in how you captured these sweet cakes. What a way to start the day!

  • http://www.pizzazzerie.com Courtney @ Pizzazzerie

    Fabulous entry! 1 of our favorites, they look delicious! I love the graham cracker crust idea!

  • Miss Muffett

    Can I just tell you – I googled you this morning, looking for your blog and it looks like Hotel 1000 is a big fan of this post! Just wanted to make sure you know how big your fan base really is! http://www.facebook.com/hotel1k. You are simply amazing my dear.

  • http://thecreationzstudio.blogspot.com Monica

    these are adorable!!!

  • http://cool-wedding.co.uk/ Kristine – Cool Wedding

    I super love S’mores! Gee!