I have a controversial confession to make. I think September is TOO SOON for pumpkin.
Now before you scoff and come after me with your logic like “but it’s the first day of fall!” let me make my case. First, you’re totally right. It is “officially” fall. But from that very first day of fall it’s #pumpkinspiceeverything – and although I totally get it I am going to stay off the bandwagon just a bit longer. Don’t think I am one of those true weirdos who doesn’t like pumpkin spice because I definitely do. Pumpkin spice is one of those flavors that just inspire warmth and happiness but y’all, in most of the country (even here in Colorado) the weather still feels mostly like summer. It was 84 degrees here today. 8. 4. Degrees. That is not fall.
The only hint of fall that I am feeling is the mornings and evenings are a bit cooler that they were a few weeks ago. It’s the perfect kind of evening to sit out by a fire – which, again, depending on where you live but in most of the country it’s just too hot to do in the height of summer. I sweat all day! When you finally get a break from the sun at night why turn the temperature back up!? But I digress…
Where was I? That’s right. Campfires. Which leads me to these.
S’mores cupcakes.
You don’t even have to sit by a fire to eat them. You can do like I did and shamelessly eat 2 standing over the kitchen sink while your kids are distracted watching Cars for the 12th time this week in the other room.
There’s something about a crust on a cupcake that just takes it over the top.
And that marshmallow-y meringue frosting? Ugh. So perfect.
Maybe there should be another season or a pre-season. Fall preason? Prefall? Summerfallbetween? I don’t know. We will work on the name. But let’s enjoy these treats and #pumpkinspiceeverything on October 1st.
P.S. When you look at the recipe you’re going to think there is a typo. Yes. That does say mashed potatoes. But since you have that oh so beautiful, yet crumbly graham cracker crust the mashed potatoes keep the cake less crumbly and lend a nice texture. Trust me on this one. I found it in an old church fundraiser cookbook and had to try. It just works.
S’mores Cupcake with Marshmallow Meringue Frosting
Ingredients
Crust
- 5-6 graham crackers
- 2 tbsp butter melted
Cake
- 1/2 cup unseasoned mashed potatoes
- 1 cup sugar
- 1/2 cup butter melted
- 2 eggs room temperature
- 1/4 cup milk
- 1/2 tsp vanilla
- 3/8 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup flour
- 2 tbsp hot water or coffee
Frosting
- 3 egg whites room temperature
- 3/4 cup sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
Instructions
For the Crust
- In a small food processor pulse together the graham crackers, butter, and sugar until it begins to stick together.
- Press into lined or greased muffin tin.
For the Cake
- Sift together dry ingredients (except sugar) and set aside.
- Cream together the melted butter and sugar. Add vanilla and eggs one at a time, beating well after each addition. Add warm potatoes and milk.
- Add dry ingredients and hot water or coffee alternately – about half at a time – and mix until smooth.
- Pour over crust in muffin pan until about 3/4 full. Bake for 20-25 minutes until a toothpick come out clean.
- Move to a cooling rack and let cool completely to room temperature.
For the frosting
- Combine ingredients in a heatproof mixing bowl.
- Whisk constantly over a pot with simmering water (or double boiler) until warm (between 120 and 140 degrees).
- Mix for about 5 minutes until stiff peaks form.
- Frost cupcakes as desired. *Make sure cupcakes are completely cool or the frosting will melt and weep.
