Thursday, August 11, 2011

S'mores Cheesecake Cupcakes

This post was supposed to be for yesterday for National S'mores Day. But hey it’s better late than never when it come to a sweet treat. I originally wanted to do a Smore’s cupcake recipe that has been floated over the web from Trophy Cupcakes. But instead I felt in the mood for cheesecake. So I did a Smore’s Cheesecake cupcakes with a marshmallow frosting.

I am not a die hard fan of chocolate so I was skeptical if it even tasted good. I was so hard on myself I did not even get to use my torch that I have bee dying to use. But apparently it did taste great. I brought a batch to work 9:00 am and put them ins the café at 9:02 am when I got up to my desk to get a cup of tea not one of the dozen was left. Everyone loved it. Now I feel so much better that I have not lost my baking mojo. When you get a chance make a batch, hope you liked as much as my co-workers.

S’mores Cheesecake Cupcakes
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup marshmallow cream
2 tsp. cocoa powder
¾ tsp. vanilla extract
2 large eggs
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Source: adapted from

1 comment:

  1. I love the idea of a smores cheesecake cupcake...they sound and look so yummy!


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