cupcake project | 16: s’mores cupcake.

For a long time now, I have been on a mission to find the “best” marshmallow frosting. I have never been successful, all of the recipes I tried, while good, end up in a gooey mess once it’s piped/plopped on top of a cupcake. I don’t know if it’s the weather or if it’s just me. Haha.

By “best” I mean a marshmallow frosting that doesn’t melt into a gooey mess in hot/humid weather. I want a frosting that’s stable and sets up well. Any recommendations?

Anyhoo, in the two years that I’ve been baking, I have learned to embrace mistakes and failures. I know one day I’ll be able to nail that elusive marshmallow frosting. One day, you’ll see. :)

Because I am scared to try another marshmallow frosting recipe, I have put off testing a recipe I’ve bookmarked for uhm, more than a year now. S’mores cupcakes. I have tried another recipe from Heather Cristo and it was a huge success. I just thought of giving this recipe a spin, originally from Yummy.ph’s mini cookbook series, Bake, Give, Sell!

S’mores Cupcake
Adapted from Yummy.ph | Bake, Give Sell!

1 cup all-purpose flour
¾ tsp baking soda
¼ tsp salt
¼ cup unsweetened cocoa powder
¾ cup warm water
¼ cup unsalted butter, room temperature
½ cup white sugar
½ cup brown sugar, firmly packed
1 egg
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
½ cup mini marshmallows
milk chocolate shavings, for garnish
6 pcs graham cracker squares, halved, for garnish

Marshmallow Frosting

1 egg white
½ cup sugar
3 tbsp water
½ tbsp light corn syrup
¼ tsp cream of tartar
dash of salt
½ cup mini marshmallows
½ tsp vanilla extract

Preheat oven to 350F. Line a muffin pan with cupcake liners.

In a medium bowl, sift together flour, baking soda and salt. Set aside.

In a measuring cup, stir together cocoa powder and warm water.

In a mixer bowl, cream butter with white and brown sugars until light and fluffy. Add egg and vanilla and beat until smooth. Lower mixer speed then add flour mixture alternating with the cocoa mixture. Beat on low speed until just combined. Increase speed to medium-high and mix for about 30 seconds.

Fold in chocolate chips and mini marshmallows.

Divide batter among muffin wells, filling up to 3/4 full. Bake for 18-20 minutes or until tester comes out clean. Cool in pan for 5 minutes before transferring to wire rack to cool some more.

Make the frosting:

In a large heatproof bowl, combine egg white, sugar, corn syrup, water, cream of tartar and salt. Set bowl over a pan of simmering water and whisk until sugar is dissolved and the temperature reaches 160F. Remove from heat.

Whip using an electric mixer until soft peaks form. Add mini marshmallows and vanilla. Beat until the mallows are melted and frosting is smooth.

Top cupcakes with a dollop of marshmallow frosting. Garnish with chocolate shavings and graham crackers when ready to serve to prevent graham from getting soft and sloppy.