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
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources