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Natalee's S'mores Cub Cakes

Natalee's S'mores Cub Cakes

Scouting makes me think of camping, camping makes me think of S'mores, and in a desperate attempt to be clever, I've dubbed these "Cub Cakes" (for the Cub Scouts...get it?). The recipe comes from my brilliant cupcake artist friend, Natalee, in honor of the Boy Scouts of America's 100th anniversary.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 206
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup graham crumbs
  • 1/2 cup sugar
  • 1/4 cup unsalted butter
  • 2 Hershey's chocolate bars
Chocolate Cub Cake
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon Kosher or sea salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower or canola oil
  • 1 teaspoon pure vanilla extract
Marshmallow Topping
  • 4 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
Garnish
  • Hershey's chocolate bar
  • miniature marshmallows

Method
 

Crust
  1. Preheat oven to 350 degrees F.
  2. Line miniature cupcake pans with liners.
  3. Chop 1 whole Hershey's bar into fine pieces.
  4. Melt butter.
  5. Combine graham cracker crumbs, 1/2 cup sugar, and melted butter until thoroughly combined. Press into the bottom of the cupcake liners. Sprinkle with chopped chocolate.
  6. Place in oven for 5 minutes, or until the chocolate is melted and the crust is set.
Cub Cakes
  1. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, water, buttermilk, oil, and vanilla, and beat at medium speed with an electric mixer until smooth, about 3 minutes.
  2. Fill each muffin cup about 2/3 full. Bake 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
  3. While the cub cakes are cooling, place miniature marshmallows on skewers and "roast" over your stove burner.
Marshmallow Topping
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
Assembly
  1. Top each cub cake with a dollop of marshmallow topping. Sprinkle with any remaining graham cracker crumbs, then garnish with roasted marshmallows and a piece of a Hershey's bar.

Nutrition

Calories: 206kcalCarbohydrates: 38gProtein: 3gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 201mgPotassium: 106mgFiber: 2gSugar: 27gVitamin A: 91IUCalcium: 28mgIron: 1mg

Notes

Makes 24 miniature cub cakes. If you are making regular sized cupcakes, bake for about 20 minutes.
You will need skewers to roast the marshmallows.

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