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

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources