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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources