Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup water
- 1/2 cup graham cracker crumbs
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
Special equipment needed:
- Cupcake liners
- Muffin tin
- Piping bag
- Large round piping tip
- Kitchen torch (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the vegetable oil, vanilla extract, white vinegar, and water to the dry ingredients. Mix until well combined.
4. Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips.
5. Fill each cupcake liner 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7. Let the cupcakes cool completely before decorating.
8. To decorate, fill a piping bag fitted with a large round tip with marshmallow frosting. Pipe the frosting onto the cupcakes in a swirl pattern.
9. Use a kitchen torch to lightly toast the marshmallow frosting.
10. Sprinkle graham cracker crumbs and chocolate chips on top of the cupcakes.
- Time:
Preparation time: 20 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories per serving: 280
- Total fat: 11g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 220mg
- Total carbohydrates: 44g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 3g
Substitutions for ingredients:
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Mini marshmallows can be substituted with regular marshmallows cut into small pieces.
- Chocolate chips can be substituted with chopped chocolate or chocolate chunks.
Variations:
- Use a chocolate cupcake mix instead of making the cupcakes from scratch.
- Use a different frosting flavor, such as chocolate or vanilla.
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
Tips and tricks:
- Make sure the cupcakes are completely cool before frosting them to prevent the frosting from melting.
- Use a kitchen torch to toast the marshmallow frosting evenly and avoid burning it.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cupcakes, place them in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Serve the cupcakes on a platter or cake stand.
- Decorate the platter or cake stand with graham cracker crumbs and chocolate chips.
Garnishes:
- Sprinkle extra graham cracker crumbs and chocolate chips on top of the cupcakes.
- Top each cupcake with a mini marshmallow.
Pairings:
- Serve the cupcakes with a glass of milk or hot chocolate.
Suggested side dishes:
- Serve the cupcakes as a dessert on their own.
Troubleshooting advice:
- If the cupcakes are too dry, add a tablespoon of vegetable oil to the batter.
- If the cupcakes are too moist, reduce the amount of water in the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- S'mores are a classic American campfire treat made with graham crackers, marshmallows, and chocolate.
Flavor profiles:
- The cupcakes have a rich chocolate flavor with a crunchy graham cracker crust and gooey marshmallow frosting.
Serving suggestions:
- Serve the cupcakes as a dessert at a summer barbecue or picnic.
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Taste: Sweet, Chocolatey, Gooey, Marshmallowy