A little while back, we had the privilege of eating at Craftwork Detroit! It's a quaint little restaurant in West Village that serves up a plethora of New American food goodness. Have you been there? If not, what are you waiting for?
When we had the pleasure of dining there, we had to try a dessert, of course. Our dessert of choice was the S'more: chocolate, meringue, graham cracker. I wasn't sure exactly what I should expect. All I knew was that I loved S'mores and was excited for this possibility. S'mores have been a staple in my home since childhood. If we were out in the wilderness, we would enjoy a s'more by the campfire. But, if we were at home, we would roast our marshmallows using a pitchfork over mama's range stove.
This amazing dessert was served as so... a thin chocolate brownie-esque caked topped with a fluffy dollop of marshmallow, roasted, and a thin crisp house made graham cracker slice perfectly placed atop the marshmallow fluff. To top it off, there was a chocolate ganache that could be drizzled over the dessert, at your discretion, as it was served on the side.
You know us, we were of course inspired to create our own version of the S'more, in cake form. Below, please find the ingredient list and menu to try this yourself at home! And, if you aren't that adventurous, stop on by the Hannan House Cafe in Detroit where our hipster jars are sold and pick one up one day soon. Otherwise, stop on by on a Friday after 11:00am when we have our cake tastings. Maybe the s'more will be in rotation soon.
- 1 small jar of marshmallow fluff
- 4 sticks unsalted butter
- 2 lbs. confectioners sugar
- 3T whipped cream
- 12 full sheet graham crackers
- your favorite chocolate cake mix
As this recipe yields 24 cupcakes, start by lining a cupcake tin with cupcake liners. Crumble one quarter of a full sheet of graham crackers into each baking tin to create the "Crust" of the cupcake. Mix the chocolate cake batter according to the boxes instructions. Pour the batter into each cupcake liner until it is 3/4 full (about 1/4 cup in each cupcake liner). Cook according to the boxes instructions (about 20 minutes, or until a toothpick comes out clean after inserted into the middle of the cupcake). Let cupcakes cool for about 5 minutes in the pan, remove from pan and set on cooling rack until they cool completely.
While the cupcakes cool, you will make a marshmallow buttercream frosting. Whip 4 sticks of butter until very creamy. We suggest letting them sit out slightly until they are the softness of ice cream when scooping (not hard, but not soft). When the butter is creamy, add two pounds of confectioners sugar (about 6 cups) to the mixture, S L O W L Y. Make sure your mixer is on the lowest possible speed before doing this, otherwise, you and your kitchen will both be covered in sugar. As it becomes harder to mix, add in about 3 tablespoons of whipped cream. The mixture will then be easier to mix and cream just a little bit more. Add in about 1 cup of marshmallow fluff. Mix well.
After the cupcakes are cooled, depending on your level of expertise, feel free to spoon a dollop of frosting onto each cupcake or use a piping bag to pipe the frosting onto each cupcake. If you feel comfortable getting fancy, turn your broiler on and stick the cupcakes back in just enough to brown the marshmallow buttercream slightly. Or, if you randomly have a torch, use that.
Remove the cupcakes from heat and top with a quarter sheet of graham cracker either crumbled or straight. Enjoy!
Hopefully, your cupcakes came out looking as amazing as these beauties from http://sweetpeaskitchen.com/2013/07/smore-cupcakes/! They have another recipe for the expert bakers over that way. Tell them Terri's sent you. 😉
Post your masterpiece tagging #terriscakesdetroit!