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

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources