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» Pale Yellow

Cream together butter and sugar until pale yellow.

S'more Cupcakes

Tracy Byrne

True story - I ran out of baking powder and had to buy more.  Who runs out of baking powder?  Usually I try to buy a new baking powder and soda every 6 months because I like to keep things fresh, not because I'm in danger of running out.  Weird!  Clearly I've been baking a lot more than usual these past few months.

Ruth asked me to make these cupcakes for one of her co-worker's birthday.  I happily agreed with our usual arrangement - she buys the ingredients, I bake the cupcakes!  I like doing orders because it saves me the overwhelming task of deciding what to make!  This was a particularly good order because I have been meaning to make S'more cupcakes for awhile, but there was never a good reason.  I'm glad Ruth requested them.  I didn't go fancy, I went with my favorite lady, Martha Stewart, for a perfectly simple recipe.

I started this post Sunday morning and as I sit here, Sunday afternoon is quickly passing by.  Where does my weekend go?  I stumbled upon this blog via Pinterest and sat in disbelieve at the incrediable beauty and sadness inside.  It always amazes me the stories held within someone else's life.  I am so thankful for my own story and relative lack of tragedy.

At no point did I intend for this to turn into a meloncholoy post, the coffee I've been drinking is making my eyes twitch a little bit.

Then, I remembered I was in the process of applying for a grant and I had to make a response video that is due tomorrow.  The video is done, I'm still twitching from the coffee, my room is a mess, and this post is not finished.  My train of though became derailed a long, long time ago!

Anyway, let's chat about the cupcakes!  The cake itself was a little dense for me, probably because of the graham flour.  I prefer a lighter crumb for my cupcakes.  Despite the denser texture, the cake was delicious, it was really awesome to taste the graham-cracker-ness of the cake!  The chocolate ganache provided the right amount of chocolate goodness on top and the marshmallow on top was a smoky wonder.  The recipe made a solid 24 regular sized cupcakes plus 7 minis which were perfect was sampling and taste testing!  Overall, success!

Plus, anytime you get to use a mini blow torch, you just know its going to be awesome!

Print the Recipe

S’more Cupcakes Adapted from Martha Stewart’s Cupcakes page 151 Yield - 24 regular cupcakes + 7 minis

1 1/2 cups flour 1 1/2 cups graham flour 2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 teaspoons cinnamon 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 2 cups brown sugar 1/4 cup honey 6 eggs 2 teaspoons vanilla

  1. Preheat the oven to 350 F.
  2. Sift together the flours, powder, salt, and cinnamon onto wax paper and set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the sugar, butter, and honey until light and fluffy.  Beat in the eggs, one at a time, and then the vanilla.  Beat on high speed until everything is well mixed.
  4. On low speed, slowly add the dry ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to scoop the batter into lined cupcake pans.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  6. Let cool completely on a wire rack.
  7. For the mini cupcakes, scoop 1 tablespoon of batter and bake for 12-15 minutes.

Ganache Topping 6 ounces semi-sweet chocolate 2/3 cup heavy cream 1 tablespoon light corn syrup

  1. Start the ganache after you take the cupcakes out of the oven.
  2. Heat the cream and corn syrup in a small pot and bring to a simmer but not a boil.
  3. Chop the chocolate and place it in a bowl and then add heated cream.
  4. Let sit for a minute and then stir until the chocolate is melted.
  5. Set aside to cool, stirring every few minutes.
  6. Pour about 1-2 teaspoons of ganache on the top of each cupcake, them set while you make the frosting.


Marshmallow Frosting + Assembly 1 envelope gelatin 1/3 cup cold water 1/4 cup water 1 cup sugar

  1. Place the 1/3 cup of cold water into the bowl of a stand mixer.  Sprinkle the gelatin on top.  Leave it alone.
  2. Boil the 1/4 cup of water with the sugar.  Do not stir, simply go around the edge of the pan with a wetted pastry brush to remove all the sugar crystals from the sides.
  3. Boil until the mixture reaches 238 F on a candy thermometer.
  4. Slowly pour the sugar into the gelatin mixture.  Beat on high speed until stiff, glossy peaks forms.  This takes about 8-10 minutes.
  5. Immediately pipe onto the cupcakes.
  6. Using a small blowtorch, brown the edges of each cupcake.  I placed my cupcakes on an upside down glass so I can spin while I torch.