Ok friends. It’s s’mores season, actually it’s always s’mores season for me, but it’s OFFICIALLY s’mores season. & what makes s’mores better than the original graham cracker, Hershey’s chocolate & toasted marshmallow?! I’ll tell you my friend, it’ a Reeses cup. The ultimate s’mores is made with a Reeses cup & so I have for you a peanut butter s’mores cupcakes recipe. Now I know some may disagree with me, that the original is better & normally I would agree because I’m an ‘original’ kind of person, I don’t like all the extra toppings on most things. BUTTTTT, it really doesn’t get much better than graham crackers, chocolate, peanut butter & toasted marshmallow ya’ll.
Also we need to talk about one more thing before we get to this recipe here. Someone please tell me why majority of the “s’mores” recipes out there like “s”mores cake” or “s’mores cupcakes” or “s’mores donuts”, etc. highlight the chocolate as the ‘hero’ of the dessert?! Don’t misinterpret this, I LOVE chocolate, but chocolate is NOT the hero of a s’more. If anything, it’s the toasted marshmallow but personally I think it’s the balance of the three flavors. Do you really want the chocolate just over powering everything else? I don’t think so. Like everyone overlooks the graham cracker but omg it’s like my fav. part!! Ok rant over.
What Are All These Layers?!
Layers. Beautiful aren’t they?! So we have a graham cracker crust because why not?! A graham cracker, peanut butter cupcake, filled with Hershey’s milk chocolate ganache & topped with toasted meringue #balance. I know it seems like I’m making the peanut butter the hero of this one since it’s the largest part but it’s really not strong & I added graham crackers to the cake too.
OMG & I ALMOST FORGOT!!! I also lit my countertop oven on fire with these cupcakes -__- LOL So I toasted the meringue in there for a few minutes & it was perf but then I ran out of meringue for the last two cupcakes (don’t worry, recipe is adjusted) so I topped the last few with large marshmallows & tried to toast those guys. Well… the marshmallows may have grown a wee bit too tall & touched the top of the oven & lit on fire. All is ok, toaster oven is fine & the cupcakes were still edible LOL.
Ok now go make these incredible peanut butter s’mores cupcakes & DON’T LIGHT YOUR OVEN ON FIRE!! Use a blow torch if you have one… & then buy me one too, lol. If you make them, make sure to tag me @baranbakery on instagram, I want to seeeee tooooo! As always,
Peanut Butter S’mores Cupcakes
- 18 cupcakes
Graham Cracker Crust
- 8 sheets (1 sleeve, crushed graham crackers
- 3 tbsp. unsalted butter, softened
Peanut Butter Cupcakes
- 1 1/2 cup cake flour
- 1/2 cup graham crackers, powdered
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/2 tsp. baking powder
- 1/4. tsp. salt
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter,
- 1/3 cup milk
- 1/4 cup sour cream
- 1 tsp. vanilla
- 1 whole egg
- 2 egg whites
- 3 Hershey's Candy Bars
- 1/2 cup heavy cream
- 4 egg whites
- 1 cup granulated sugar
- 2 tsp. vanilla
- Preparation: 45 min
- Cooking: 20 min
- Ready in: 1 h 5 min
Graham Cracker Crust
- Begin by preheating your oven to 350F.
- Combine butter & crushed crackers.
- Distribute evenly among 18 cupcakes liners & press down. Set aside.
Peanut Butter Cupcakes
- Combine all dry ingredients in the bowl of a stand mixer.
- With mixer on low speed, add in chunks of butter & peanut butter until the mixture becomes crumbly.
- In a separate bowl, combine milk, sour cream & vanilla.
- Pour in about 3/4 while mixing on medium speed. Beat for 1 minute.
- Mix in eggs to left over milk mixture & pour half of it into the batter. Beat for another minute.
- Add in the rest of the milk & egg mixture & beat until fully combined & smooth.
- Fill cupcake tins about 3/4 full & bake for 20 minutes.
- Remove from oven, allow to cool for a few minutes. Then remove from pan & allow to cool completely before frosting.
- Break Hershey's bar into small chunks & place in a heat proof bowl.
- Heat cream in a sauce pan, just until simmering. Remove before boiling.
- Pour over chocolate bar & stir until smooth. Set aside & allow to cool.
- Meanwhile, remove a chunk from the middle of each cupcakes. I used the back end of a large piping tip to do this.
- Once chocolate is cool enough to the touch but still thin enough to drizzle, fill the holes with chocolate. Top with the chunk of cupcake you removed. *see photos*
- Heat up a small pot of water on the stove to create a double boiler for your Swiss meringue.
- Whisk egg whites & sugar in mixing bowl over double boiler until about 140F or until sugar is fully dissolved & egg whites are frothy.
- Remove from heat & use whisk attachment to beat egg whites & sugar until stiff peaks form.
- Add vanilla & beat until fully incorporated.
- Use immediately to frost cupcakes.
- Use either a blow torch to brown meringue or place in the oven on broil for a few minutes (watching intensely so they don't burn).
- Let them set in the fridge for at least an hour before serving.