Cupcakes Dessert Recipes

S’more Cupcakes

Yay, the long weekend is here! 🙂 Last weekend was a busy one for me! I ended up catching up with a lot of great friends while eating a lot of great food. I hung out with a long-time friend over a delicious bowl of pho at Pagolac, said “see you later” to another, who is heading back home to India, over breakfast at Leva, enjoyed some good eats on 124th street on a Dishcrawl “Neighbourfood” event with another wonderful friend and then capped the weekend off with a delicious BBQ at Lauren’s parents place with all sorts of friends and family.

I am so glad that this weekend is a long weekend. Hopefully there will be more than enough time to fit in everything I want to get done, including some relaxing and catching up on some more blog posts. Now, back to the main event, some more cupcake… I mean s’more cupcakes. 🙂

Ever since I was little, I have been making my mom’s birthday cake in some shape or form. When I was younger, my brother, Nick, and I used to make my mom’s cake. Sometimes it looked great and other times not so much. The funny thing about that, though, is that it’s the cakes that turned out awful that we still remember and laugh about. The worst cake we probably ever made involved a chocolate cake that we didn’t allow to cool before we iced it. With blue frosting. Really, really, awful, bright blue frosting. So the cake kind of melted and collapsed in on itself. Well, of course, the best way to deal with that would be to cover the entire mess with multi-coloured sprinkles to try to distract from the awful looking cake. I’m not so sure that worked…  Oh, I wish I had a picture of that cake. 🙂

The memory of that cake fail reminds me of the Pinterest meme “Nailed It”. Have you seen them? It shows something wonderful on Pinterest and then the result when someone actually tries to make it. It’s pretty hilarious.

Nailed It Cookie Monster Nailed It

I’d like to think the cakes I make now turn out a little better than they used to. I know there is still going to be the occasional fail, but you best believe that since the melting blue chocolate cake disaster I’ve always ensured that I let my cakes cool before icing them.

This year, I decided to make cupcakes for my mom. I took a look at the cupcakes section on the Brown Eye Baker Blog and asked my mom to select a recipe. She decided on S’more Cupcakes. I actually didn’t use the recipe from Brown Eyed Baker, but it was a good place to get some cupcake inspiration.

S'more Cupcake

S’more Cupcakes

Graham Cracker Cupcakes

follow the graham cracker cupcake recipe here

Chocolate Ganache

– 3 ounces semi sweet chocolate
– 3 tablespoons butter
– 3/4 tablespoon corn syrup

7 Minute Frosting

– 4 large egg whites
– 1 cup sugar
– 1 1/2 tablespoons corn syrup
– 2 teaspoons vanilla

Bake the cupcakes according the the Graham Cracker Cupcake recipe. Ensure they are fully cooled before icing.

To make the chocolate ganache, in a saucepan, combine the chocolate, butter, and corn syrup over medium heat and stir until completely melted and smooth.

Remove from heat and allow to cool to room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.

Chocolate Ganache

Once the ganache has cooled, spread a thick layer on the top of each cupcake.

While the ganache is setting on the cupcakes, start the 7 minute icing.

Set a heatproof bowl over a saucepan of simmering water. Combine sugar, corn syrup, and egg whites. Cook over medium heat, blending with a hand held mixer, on low, for about 5 minutes.

Take the mixture off the heat and blend using the hand held mixer, on high, until glossy and the icing forms stiff peaks. Blend in the vanilla.

Iced Cupcakes

Immediately use the icing to frost the cupcakes. I piled the icing as high as I could. Allow the cupcakes to sit for a couple of hours to set.

Blow Torch

Torching the cupcakesBlowing out the flames

Then, using a kitchen blow torch, very carefully toast the icing. It might be a good idea to have another person around to help blow out any icing flare up! As you can see, that’s what I had to do! Once the icing is toasted, stick a piece of chocolate into the top of each cupcake.

Toasted cupcakes

These cupcakes looked pretty awesome. It’s amazing how just giving a bit more attention to the detail can elevate an ordinary home baked cupcake to something special. I think toasting the frosting and adding the chunk of chocolate really made the cupcake look great. Better than store bought!

I thought the cupcakes tasted a tiny bit dry to me, but I think I may have over baked them a little bit this time. Also, they actually ended up being more moist the next day, I think some of the moisture from the icing must have transferred to the cake. A great thing about this recipe is that these cupcakes tasted quite good and continued to look great for a few days after they were baked and that certainly isn’t always the case with baked goods.

Most importantly, my mom really loved the cupcakes. Although I was really busy that week, I made sure to make time to make these for my mom. It must be because of the cakes my mom has always made me, but one of the ways that I show the people who I love that I care about them is by baking. Maybe it’s a little strange, but for me, taking the time and effort to make something delicious, from scratch, just for them, is one of my favourite ways to show I care.

Happy Saturday and last long weekend of the summer!


  1. The cupcakes were fabulous and a wonderful birthday treat. I most certainly have a wonderful daughter (and son).

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