So, I know this is nothing new to most of you, but I've never made these before, and they were awesome! I have been trying to get better at making cupcakes, and the best way to do that is to practice. I was looking through my recipes, and I came across one for coconut s'mores cupcakes and thought it sounded good. The instructions were a little more than just throw it in a bowl and mix, so I was a little unsure I wanted to try it. But I'm really glad I did!
I don't remember where I got this particular recipe, but there are many similar ones out there on the web. The one I used had coconut sprinkled on the frosting too, and I didn't do that. Otherwise, I followed the directions pretty well.
The batter looked heavenly- almost like chocolate mousse. Cake batter doesn't always look so tasty to me, but this one surely did. I resisted though, and poured it in the baking cups instead. The recipe made 30 regular cupcakes and 24 mini cupcakes with a little left over. It was a lot of cupcakes!
This marshmallow meringue frosting was so fluffy and...well, marshmallowy. The next day it was pretty dry- more like the meringue. But I didn't put it in an air-tight container or anything. That might have helped it stay moist. But they were still delicious that way too. One batch of frosting was enough for all the cupcakes, but just barely.
As I was getting ready to take some of these to my little Sunbeam class at church, I tried to find a good way to get them there. I didn't want to take my whole mini cupcake pan with me, but I also didn't want them sliding around in a container that they didn't fit well in. My empty egg carton was sitting on the counter, and amazingly, the holes were the perfect size for mini cupcakes! They fit great! They couldn't slide around, and the lid had extra room for the frosting. I couldn't have made a more perfect way to transport them! I just thought I would share that little trick I learned today in case anyone else needs to move many little cupcakes. It was just perfect!
Anyway, on to the recipe! This is more steps than I am usually up for, but it was so worth it! After you frost them, sprinkle on some crushed graham crackers and add a small piece of chocolate. I hope you enjoy them as much as I did.
1 cup unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted flour
2t. baking soda
1/2 t. salt
1/2 t. baking powder
1 cup butter
2 1/2 cups sugar
1 1/2 t. vanilla
In a medium bowl combine cocoa and water mixing with a whisk until smooth. Cool completely. Sift flour with baking soda, salt, and baking powder.
Preheat oven to 350 degrees.
Beat on high butter, sugar, eggs, and vanilla 5 minutes.
On low blend in flour mixture and cocoa mixture
Do Not Overbeat
bake approx 18-20 minutes
Marshmallow Meringue Frosting
2 egg whites
6 T. cold water
1/2 pinch salt
1 1/2 cups sugar (you can use much less- like 1/2 cup)
1/2 t. cream of tarter
In a double boiler with the water boiling blend all ingredients
then beat with electric beater (while still over boiling water)
until stiff peaks are formed. It takes 7 minutes.
On low beat in
1 cup mini marshmallows until melted.
remove from heat and add 1 t. vanilla.