S’Mores Cupcakes

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12 cupcakes

These cupcakes are a newer item for Brown University, but in a short time they've made a big splash on campus. Topped with a piece of Hershey's chocolate and meringue frosting, these cupcakes also feature a graham cracker base and mini marshmallows.

Ingredients

3 oz. graham cracker crumbs
2 oz. unsalted butter, melted
2 ¼ oz. granulated sugar
2 oz. mini marshmallows
12 oz. semisweet chocolate chips
4 oz. granulated sugar
5 oz. all-purpose flour
1 ½ oz. cocoa powder
¾ tsp. baking soda
1 tsp. vanilla extract
4 oz. boiling water
1 ¾ oz. vegetable oil
4 oz. milk
1 ¾ oz. eggs
½ tsp. salt
¾ tsp. baking powder

Meringue Frosting
4 oz. egg whites
7 oz. granulated sugar
¼ tsp. cream of tartar
1 tsp. vanilla

1 Hershey candy bar 

Steps

1. In bowl, mix together graham crumbs, sugar and butter. Line muffin tins with baking cups. Scale crumbs into bottom of each cup and press firmly. Bake in 350°F oven for 5 minutes. Let cool.

2. Sprinkle chocolate chips and marshmallows on top of graham crust.

3. In mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt and set aside. In mixing bowl fitted with paddle attachment, beat eggs, milk, oil and vanilla. Add dry ingredients and beat on low speed until incorporated. Increase speed and beat 2 more minutes. Scrape bowl. Add boiling water and beat on low speed until just combined and smooth. Scale batter into each cup. The marshmallows will float to top.

4. Bake in 350°F oven for 20 minutes or until center springs back when lightly touched. Cool completely.

5. For meringue frosting: In heat-proof bowl, whisk together egg whites, sugar, cream of tartar and vanilla. Place over double boiler and whisk until sugar is dissolved. Transfer to mixer fitted with whip attachment. Whip on high until stiff peaks form.

6. With piping bag fitted with large star tip, pipe swirl on top of each cupcake, using kitchen torch, brown edges of meringue. Break candy bar into 12 pieces and garnish each cupcake.

Recipe by Brown University, Providence, R.I. 

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources