For my final birthday month hurrah, I gathered a bunch of friends at Bar Lubitsch in WeHo (200+ types of vodkas, anyone?). When I called to snag a table reservation, I was told that cakes aren’t allowed, but cupcakes are OK to bring. I took that as an invitation to bake some birthday cupcakes and bring them to the bar
I’ve recently been on a s’mores kick, so I was dead set on making the perfect s’mores cupcake. But after reading recipe after recipe, none were sounding a) easy enough to bang out in an hour or b) like actual cupcakes (many recipes just wanted to bake some graham cracker crumbles…). Leave it to a fellow food blogger to come up with the perfect s’mores cupcake recipe!
The second the graham cracker crumbs, melted butter and brown sugar are mixed together, you’re hit with the sweetest, yummiest, drool-inducing smell of…well, graham crackers, butter and brown sugar. This is what heaven must smell like:
The Dishful Thinker’s tips:
- If you’re going to spread out all of the ingredients into prep bowls like I did, make sure you split what needs to be split into 2 separate bowls. I got a little excited to start these cupcakes, and didn’t realize that I’d be making 2 different batches of batter.
- The cookie sheet under the cupcake pan in the oven is a genius idea. Like Bakerella, my cupcakes overflowed and I had some spill over onto the cookie sheet.
- These did NOT bake in 15 minutes. After 15 minutes at 350°, the cupcakes were still a batter-ish slush, with no resemblance to an actual cake. It took closer to 45 minutes to bake them. Worth. The. Wait.
- I also bought a jar of marshmallow creme with the intention to make a marshmallow frosting, but these cupcakes (with the drizzle of ganache) were already super rich. I decided against the extra sweetness. No need to put everyone at the bar in a drunken sugar coma
I have to say, this was my first time walking into a bar with a tupperware of cupcakes. I expected to be going home with a few leftovers, but these were gone in seconds. Talk about a confidence booster for an amateur baker/cook!
Yes, I did get to enjoy one of these chocolately, marshmallowy ooey gooey cupcakes. And they were pretty much the epitome of graham cracker, chocolate and marshmallow decadence. I also had a candle in the cupcake and a very lovely “Happy Birthday” serenade (And sidebar, that pineapple martini in the picture is amazing. Tastes just like a pineapple life saver.)
Will I be making these again? In the words of Mr. Big, “Abso-f*cking-lutely.”
S’more Cupcakes (As posted by Bakerella)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating
Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter
Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.
This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.
Let cool and top with ganache.
Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.