We partnered up with Dessert Queen Audra Wahhab, who runs the fun food blog The Baker Chick, to drum up something sweet for Nambé loyalists. We asked her to develop a shareable dessert perfect for placement on our Anvil 2-Tier Server, and ideal for summer get-togethers. And she didn’t disappoint!
Check out the culinary delight of s’mores cupcakes that bring the campfire classic upscale. The recipe is below, cross-posted from Audra’s blog, where we’re giving away an Anvil 2-Tier Server. The contest is open through July 25 to those with U.S and Canadian addresses.
Recipe by: Audra Wahhab
Yield: 24 cupcakes (my batch made several more.)
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped or chocolate chips
For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
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. Line two cupcake pans with paper liners. 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. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl, whisk together to combine. In a large mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 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 a heat-proof bowl set over a saucepan of simmering water. Heat the mixture, whisking frequently, for 3-4 minutes or until it reaches 160° F with an instant-read thermometer. Remove bowl and mix using an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. (Be patient- this may take 7 minutes or so.) Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with graham cracker segments (optional).