Summer is the perfect time for one of my favorite treats….s’mores! If you can’t get outside to make some over the campfire, then these S’mores Cupcakes are a delicious alternative – plus, they give an additional kick since they have coffee in them! Kids may want to steer clear of these! 🙂
- 4 egg whites ( room temp )
- 1 1/2 C sugar
- 3/4 C soft unsalted butter ( room temp )
- 2 3/4 C Cake flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 tsp vanilla
- 1 tsp almond extract
- 3 Tbsp Coffee at ( room temp )
- 1 C milk
- 3 Tbsp coffee grounds
-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Using a stand up mixer, beat the egg whites until foamy.
-Add 1/2 C sugar… continue to beat until the combination forms peaks.
-In another bowl.. cream the butter and sugar until light and fluffy.
-Alternatively add the flour and milk, mix after each addition.
-Add the vanilla, coffee and the almond extract.
-Add the fresh coffee grounds.
-Mix in the egg whites and sugar combination gently. Mix to make sure all ingredients are combined.
-Fill the paper lined cupcake tins 3/4s full.
-Bake on 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
1 C soft unsalted butter
4 + C powdered sugar
4 TBSP heavy whipping cream
3 drops marshmallow extract
1 graham cracker, crushed.
-Cream the butter and powdered sugar until light and fluffy.
-If doesn’t cream add the heavy whipping cream.
-Be patient as this takes a while.
-Continue to beat to make sure the frosting can make and keep a stiff peak.
-If your frosting can’t make and keep a stiff peak add more powdered sugar 1/2 C at a time.
-Add the marshmallow extract.
-Mix well to thoroughly combine all ingredients.
-Make sure that the frosting can make and hold a stiff peak.
-Scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes.
-Drizzle the frosted cupcakes with chocolate sauce.
-Placing a graham cracker into a ziplock bag use a rolling pin to crush the graham cracker into crumbs.
-Sprinkle the graham cracker crumbs over the top of the frosted cupcake.