Husband and I were settling in to watch a movie. For me, this is quite a process to get the perfect arrangement of pillows and blankets.
Husband: You’re like one of those really old dogs who has to turn around in circles and get their bed just right before laying down.
Me: Did you just call me a dog?
Husband: But in a good way.
Husband: You know, like a really cute dog.
Me: You’re lucky i’m not easily offended by things.
Husband: Ha! More like you’ve finally gotten your nest how you want it and you don’t want to move and have to start all over.
Getting things just right is a process but one that seriously pays off. Especially when you’re talking pillow nests and cupcakes. For every batch up cupcakes I make, there are an average of two first-run failures (and WAY more if we’re talking all of my glorious funfetti failures) but when those cupcakes turn out just right….it’s perfect. And makes me want to never make another kind of cupcake for the rest of my life. Case in point, these s’more porter cupcakes.
Graham cracker vanilla cake, s’more porter chocolate ganache filling, and toasted marshmallow frosting makes for one of THE BEST cupcakes of all time. Seriously. AND you get to use a box mix! YES!
s'more porter cupcakes
- 1 box french vanilla cake mix (the one that says "pudding in the mix" is the best)
- 3 eggs
- 1/2 C + 2 Tbsp whole milk
- 1/2 C s'more porter
- 1/3 C butter, melted
- 1/3 C graham cracker crumbs
- Preheat oven to 350.
- Dump all those ingredients in a mixing bowl and turn on your mixer. Sure, there's probably a proper way to do this but in the numerous times I've made these, it hasn't seemed to make a difference so let's go the easy route.
- Beat on low speed for about 30 seconds to get everything moistened and then crank that sucker up to med/high for about 2 mins.
- Spoon into prepared cupcake tin and bake for 11-14 minutes or until toothpick inserted in the center comes out clean.
- Set on wire rack to cool
chocolate stout ganache
- 1 1/2 C semi-sweet chocolate, chopped
- 1/2 C s'more porter
- 1/2 C heavy cream
- Place chocolate in a heat-proof bowl and set aside.
- In a medium saucepan, heat beer and cream until just before boiling, stirring constantly.
- Pour hot cream/beer over chocolate and whisk until smooth.
- Refrigerate mixture for approx 2 hours, stirring occasionally. You're going for the consistency of thick frosting. If you don't have time to do the fridge thing (I think it's easier so I can work on other things while it cools), you can put the bowl down in a larger bowl of ice and whisk away until you get the consistency you want.
- Cut holes in the top of each cooled cupcake and fill with the ganache. I find that it's easiest to use a piping bag.
easy toasted marshmallow frosting
- 4 egg whites, room temperature
- 1 C pure cane sugar
- 1/4 tsp cream of tartar
- small pinch of salt
- 1 tsp vanilla
- candy thermometer
- kitchen torch
- Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat. (You're going to use this as a double boiler with your stand mixer bowl)
- Add the egg whites, sugar, cream of tartar, and salt to the bowl of a stand mixer and stir to combine. Place the bowl on top of the saucepan from step one. Heat the mixture, whisking constantly, until the sugar has dissolved and the mixture reaches 120 degrees. This should take around 5 minutes.
- Return the bowl to the stand mixer and beat on medium for 1 minute. Add the vanilla and increase the speed to high and beat until it's glossy and has stiff peaks (about 5 mins).
- Swirl the frosting onto the cooled and filled cupcakes.
- Using a kitchen torch, toast the frosting until nice and golden. Unless you're one of those people who likes their s'mores extra toasty. In that case, roast 'em!
- If you don't have a kitchen torch, just place the cupcakes on a baking sheet, and set under the broiler until golden.