S’mores Cupcakes. I think I got your attention.
In case I forgot to mention this before, I work with Disney Cruise Line.
And no, that doesn’t mean I get to go on the ship boohoo
Anyway, working for Disney allows me to do dorky things like having a Disney Movie Marathon with your Disney peeps.
And that is exactly what I did this Wednesday. We watched Finding Nemo, Aladdin and then Tron.
Don’t ask me about the last one, my last vote went to Little Mermaid, which is my all time favourite Disney Movie!
What’s a movie marathon without food?! So of course, everyone had to bring something to share, and I of course, was in charge of dessert.
I gotta admit, I was pretty nervous. Dessert is the most important meal of the day, I didn’t want to mess it up.
I spent AT LEAST 3 days trying to figure out what to make. I finally decided 12 hours before the event started.
What did I choose? S’MORES CUPCAKES OF COURSE!
Since people (namely my dad =.=) always complain that my desserts are too sweet, I cut half the sugar out of the recipe. Then my friend complained that it was too bland =.= He claims it’s cuz of his British roots that he has a high tolerance for sugar lol
Here’s the original full sugar recipe!
1 batch of Hershey’s Black Magic Cake batter
Topping and Graham Cracker Crust
- 1/4 c sugar
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- bittersweet chocolate, finely chopped
- Preheat oven to 350 degrees F. Then prepare the black magic cake following this recipe, do not bake the cake yet.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a medium bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Once the cupcakes have cooled, pipe the marshmallow frosting onto the cupcakes. If you have a kitchen torch whip that out and toast the frosting to give it that nice camp fire look. If you don’t have one like me, just place the cupcakes on a baking sheet, set the oven to the broiling function then broil for A MAXIMUM OF 2 MINUTES. Don’t say I didn’t warn ya
- Marshmallow Frosting
- 5 large egg whites
1 1/4 cup sugar
1/2 tsp cream of tartar ( I omitted)
1 tsp pure vanilla extract (I used artificial)
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water, making sure the water is not high enough to touch the bowl. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.