Natalee’s S’more’s Cub Cakes

Last week and this week, the Boy Scouts of America are celebrating their 100th Anniversary.  I wanted to do something to recognize that, but with the church’s Valentine’s Day banquet this week, I was unable to do something “big” (like my idea for a cake with all of the logos of the different levels of Scouting.)  Instead, I’m “stealing” a recipe from my brilliant cupcake artist friend, Natalee.  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?…heh.)

GRAHAM CRACKER CRUST

1 cup graham crumbs
½ cup sugar
¼ cup unsalted butter
2 Hershey’s chocolate bars

CHOCOLATE CUB CAKE

1 cup unsweetened cocoa powder
1½ cups all-purpose flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon Kosher or sea salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tablespoons safflower or canola oil
1 teaspoon pure vanilla extract

MARSHMALLOW TOPPING

4 large egg whites
1 cups sugar
¼ teaspoon cream of tartar
1 teaspoons pure vanilla extract

GARNISH

Hershey’s chocolate bar
miniature marshmallows

small bowl to mix graham cracker crust
large bowl to mix cake
heat proof bowl for marshmallow topping
saucepan
mixer
measuring cups/spoons
miniature cupcake pan
cupcake liners
sharp knife and cutting board to chop chocolate
skewer to use to roast marshmallows

Preheat oven to 350° degrees F.

Line cupcake pans with liners

Chop 1 whole Hershey’s bar into fine pieces.

Melt butter.

Combine graham cracker crumbs, ½ cup sugar, and melted butter until thoroughly combined.  Press into the bottom of the cupcake liners.  Sprinkle with chopped chocolate.

Place in oven for 5 minutes, or until the chocolate is melted and the crust is set.

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.

Fill each muffin cup about ⅔ full.  Bake 12-15 minutes, or until toothpick inserted into the center comes out clean.  (If you are making regular sized cupcakes, bake for about 20 minutes.)  Transfer to a wire rack and let cool completely.

While the cub cakes are cooling, place miniature marshmallows on skewers and “roast” over your stove burner.

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.

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.

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.

24 miniature cub cakes.

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Low in sodium No Trans Fats
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I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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