This is last dessert in my series of posts on the goodies that I made for Cherish's wedding dessert table. (In case you missed them, I also made Hello Kitty macarons, football and tooth cookies, and potted plant chocolate puddings). Cherish had wanted some kind of cupcake on the dessert table, and since s'mores were one of the things in her "list of likes", we decided on mini s'mores cupcakes.
I ended up using an adaptation of a recipe that I had previously used from 6bittersweets, except I used my favorite Ina Garten chocolate cake recipe. And since I was making mini cupcakes, I didn't think the graham cracker crust on the bottom would fit, so I just sprinkled crushed graham crackers on top of the batter before baking.
Once the mini cupcakes were baked and cooled, I made the marshmallow frosting (which is basically a Swiss meringue frosting), for which I followed the recipe exactly. I used a large open star tip to pipe the frosting onto the cupcakes, and then used a creme brulee torch to lightly brown the frosting.
While I thought the cupcakes were was delicious and marshmallowy the night they made, by the next day (the day of the wedding) I bit into one and felt as if the frosting had become light as air. That wasn't necessarily a bad thing, but I had wanted the frosting to retrain it's gooey marshmallow texture. So next time I think I'll try an Italian meringue frosting, as I've read it tends to be more stable than a Swiss meringue frosting.
And finally, a sneak peek into how I displayed these minis - on a beautiful three-tiered square pedestal cake stand!
Stay tuned for my summary post on the wedding dessert table!
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