What is better than the toasty, warm, and gooey experience of eating s’mores? How about reinventing that deliciousness into a rich, chocolately, decadent cupcake that is packed with chocolate chips and melting marshmallows? And what if it could be perfectly moist and topped with a golden meringue frosting and bits of sweet graham crackers?
Let’s take this even farther. What if I told you that you could have this delectable treat for less than 150 calories? Would you believe me?
Well you should, because that creation could be on your table in no time if you look at the following recipe!
I have a major weakness for s’mores, and when I found myself with the craving for a cupcake I decided that combining the two would be… well… just as freaking delicious as it sounds! And while I was at it, I figured that I should be able to make it healthy enough to be able to eat (one) (two) as many as I wanted!
This recipe doesn’t taste low-calorie—it tastes sinfully rich and moist (heck, ask the 18 people who devoured them at the party I attended). The chocolate flavor is deep, and the marshmallows get all toasty and melty and amazing. Not only that, but they look gorgeous and are super fun to make (and to all you parents out there—they aren’t nearly as messy to clean up)!
Can you wait any longer? I can’t!! Let’s check out this drool-worthy treat!
Mind-Blowing S’mores Cupcakes
Adapted from CanYouStayForDinner
Adapted from CanYouStayForDinner
Makes 12 regular-sized cupcakes
Calories/Cupcake (with frosting): 148 (without frosting): 138
For the cake:
- 1c. light vanilla soy milk or skim milk
- 1 tsp apple cider vinegar
- 1c (5oz) flour
- 1/3c (1oz) unsweetened cocoa powder
- 3/4tsp baking soda
- 1/2tsp baking powder
- 1/4tsp salt
- 1/4c. splenda
- 1/2c. (3oz) packed brown sugar
- 1/2c. no sugar added applesauce
- 1tsp vanilla
- 1/4c. semi-sweet or milk chocolate chips
- 1c. mini marshmallows
- 2tbl graham cracker crumbs
For the Frosting:
- 4 large egg whites
- 1/2tsp cream of tartar
- 12tsp vanilla
- 1/2c. splenda
- 12 mini marshmallows
- 12 semi-sweet/milk chocolate chips
- In a small bowl, combine (soy)milk and vinegar. Set aside and let sit for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees and grab a 12-holder cupcake/muffin pan. Either spray it with cooking spray or line it with cupcake liners/
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and splenda. Add in the brown sugar.
- Combine the applesauce, milk mixture, and vanilla. Add the wet ingredients to the dry in batches, stirring to ensure everything is well-mixed and not clumped. Fold in chocolate chips. Batter should be runny. To assemble the cupcakes, fill each cupcake liner 1/3 of the way up with batter. Divide the marshmallows evenly among the cupcakes, and top with remaining batter (cupcake liners should, in the end, be about 2/3 of the way full). Sprinkle each cupcake with 1/2tsp graham cracker crumbs.
- Bake in the 350 degree oven for 18-28 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Wait 5 minutes, then remove from pan (carefully). Allow to cool completely before devouring (trust me, I know this is hard, but you must wait—if not, it sticks to the liners. When it cools, this problem disappears).
- To make frosting, take a large casserole dish and fill it partly with boiling water. Place the eggs in a large, heat-proof bowl and place the bowl in the water (don’t let any water get into the eggs). Beat the eggs on HIGH until they get very foamy and almost reach “soft-peak” stage. Add in the vanilla and cream of tartar. Beat until medium peaks form, and slowly incorporate splenda until stiff peaks form.
- Take a large ziplock bag and carefully spoon the egg white mixture into a corner of the bag. Trim off the end of the corner, allowing a medium-large space for piping. Evenly divide the mixture among the tops of the cooled cupcakes.
- Turn on your broiler. Place the cupcakes on a large baking sheet and place them under the broiler, turning as the frosting touches the flame and becomes golden (this gives it that nice toasty flavor and looks incredible!) Make sure all sides of the frosting are golden, and remove from oven. Garnish with a marshmallow and a chocolate chip. Best eaten right away, but will last in the fridge for up to 2 days (or up to 5 unfrosted).