I have a confession to make. I have just recently realized that there is such a thing as national food days. Remember my recent Raspberry Cheesecake post for National Cheesecake Day? Well, today is National S’mores Day!! How fun!! If I can find any excuse for a celebration, I’m in. I do have to admit that I have never been overly fond of S’mores. I know…WEIRDO. For these S’mores Cupcakes, I can make an exception though. I wanted the cupcake part to really taste like a graham cracker. I did some research and I came up with this graham-tasting cupcake!
I used part all-purpose white flour and part wheat flour. I found this Hodgson Mill flour, which is also called graham flour. Perfect! I decided to add applesauce to these cupcakes because I wanted them to be extra-moist. I exchanged white sugar for dark brown sugar and added some honey and chocolate chips as well. Mmmm! Sounded delicious even before I baked them! Now all that was left to do was incorporate marshmallows. I found a marshmallow frosting recipe at Kitchen Konfidence. It sounds difficult, and may be out of the comfort zone of some bakers, but it was really easy to make. I promise!
I could not wait to taste these cupcakes to see if they really did taste like a S’mores. The verdict? YUP. They were better than S’mores! The graham tasting cake filled with chocolate chips paired up with the creamy marshmallow frosting was to-die-for. I decorated them with some graham cracker crumbs and some Hershey’s chocolate bars. Adorable, if I do say so myself. I just love baking! Good thing I’m a food blogger. How will you celebrate National S’mores Day? Would love to hear from you!
Linking up with:
Cupcake recipe inspired by Martha Stewart
Marshmallow Frosting recipe by Kitchen Konfidence
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick unsalted butter
- 1 cup dark brown sugar
- 4 eggs
- 1 cup unsweetened applesauce
- 1/2 cup honey
- 2 cups semi-sweet chocolate chips
- 8 egg whites
- 2 cups granulated sugar
- 1/2 teaspoon cream of tarter
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- Line muffin pan with paper cupcake liners.
- In a medium bowl, whisk together flours, baking soda and salt.
- In the bowl of a stand mixer beat butter and brown sugar at medium-high speed until fluffy.
- Add eggs, one at a time, beating until each is incorporated.
- Scrape down bowl and reduce speed to low. Add applesauce, honey and then flour mixture. Beat until just combined.
- Add chocolate chips and mix in on low.
- Divide batter evenly among baking cups. Fill each to about 3/4 full.
- Bake for 18-20 minutes and until toothpick inserted in the center comes out clean.
- Cool on wire rack.
- Mix egg whites, sugar and cream of tarter in the bowl of a stand mixer until combined.
- Place the bowl over a medium saucepan filled with simmering water. Make sure the water is not touching the bowl.
- Whisk until the sugar is dissolved and the mixture is frothy. (5-6 minutes)
- Transfer the bowl to a stand mixer with the wire whisk attachment. Beat on high until stiff peaks form. Add vanilla extract and whisk until incorporated.
- Decorate cupcakes with a pastry bag and a large tip.
Cupcakes can be stored at room temperature for about 3 days.