S'mores (from the phrase "some more") dates back to a publication "Tramping & Trailing with the Girl Scouts in 1927. It's not clear if they were they ones who invented this campfire treat, but certainly the first to publicize it. To be exact, Loretta Scott Crew was the first one to make them by the campfire for the Girl Scouts. I know I've eaten my share!
Graham Cracker Layer:
1 1/2 cups crushed graham crackers
3 T unsalted butter, melted
Pour the melted butter over the graham crackers and use a fork to mix.
Measure a hefty tablespoon full and place in the bottom of a 24 paper-lined muffin pan(s). I used a pastry tamper to press it down, but if you don't have one, use a small juice glass.
Set aside. Preheat oven to 350F-degrees and mix up the chocolate batter for the cupcakes.
10 T unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
3 large eggs
1/2 cup sour cream
1 1/2 tsp. vanilla extract
In a stand mixer, using the paddle attachment, cream the butter and brown sugar together until fluffy, about 5 to 6 minutes. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed. Add the sour cream and the vanilla and beat to combine.
1 1/4 cups boiling water
4 oz. bittersweet chocolate chips
1/2 cup Dutch-processed cocoa
1 tsp. espresso powder
In a medium bowl, add the chocolate chips, cocoa and espresso powder. Slowly add the boiling water and stir to combine until the chips are melted.
1 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
In another bowl, mix the dry ingredients and use a whisk to combine. Add to the batter, alternately with the chocolate mixture. Beat well and scrape down sides as needed.
Measure out the batter onto the graham cracker layer, filling up to almost the top of the paper.
Bake in preheated oven for 18 to 20 minutes until the tops spring back when touched lightly. Don't over bake. Remove from the oven and cool in the pan(s) for about 10 minutes, then remove to a cooling rack to cool completely.
1 1/2 cup bittersweet chocolate chips (about 10 oz.)
1 cup heavy cream
1/4 light Karo syrup
1 1/2 cups confectioners' sugar
18 T (2 1/4 sticks) unsalted butter, at room temperature
about 1/2 bag of regular size marshmallows, melted over low heat
3 or 4 graham crackers, cut into strips
48 miniature marshmallows, toasted
In a small sauce pan, heat the heavy cream and Karo syrup until bubbles appear around the edges. Place the chocolate chips in a food processor and while the machine is running, pour the heated heavy cream/Karo syrup through the feed tube and run the machine until the chocolate has melted. Add the confectioners' sugar and pulse a few times to incorporate, then, while the machine is running add the butter in pieces and continue to run until completely combined. I scraped the mixture into another bowl, put some plastic wrap over it and refrigerate about an hour to chill. It will thicken.
While that is chilling, make the garnishes. I sliced graham crackers into long strips by using a serrated knife and with a "sawing" motion.
I wanted to fill the centers, so I melted some marshmallows and scooped the mixture into the cupcakes that I had made a hole for with an apple corer.
I placed the cupcake "plug" over the filling, then piped the frosting with #804 tip.
I placed a graham cracker "stick" on top and then, using a small kitchen torch, roasting miniature marshmallows on a toothpick and placed them near it.
It's always hard to say good bye to friends when they're moving, but somehow, the closeness we shared today didn't make it as sad. Enjoy!