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S’More Cupcakes
and 2017 Dirt Farmer

You love wine and food, so we have another wine and food pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try another food and wine pairing with us.

Sometimes the simplest of ideas turn out to be the best! We were drinking Dirt Farmer around the fire pit and someone decided that s’mores would be a good idea. Perfect pairing!
For a way to elevate the old camping classic, try S’mores Cupcakes.
Elegant desert with an elegant wine. I love happy surprises and ways to find or stumble upon wine parings one might not necessarily think of!

Enjoy!

Shannon Brown

My Bingham Variation

The crust was made simple with a food processor, but you could easily do it with a rolling pin over a bag of crackers. The idea a sprinkling a little cinnamon in at this point sounded nice.

Seems to me that one key to making good brownies is to not over cook them.

I decided to try the Marshmellow Meringue Frosting from Sally’s recipe. It was quite simple to whip up, and then we used this little device to do the browning.

One of my children gave this cooking torch to me as a gift. It works nicely since that child keeps it refilled for me, I don’t have to worry with that.

It works great for crème brûlée as well.

It was a delightful desert which paired will with our Bordeaux style red wine blend, Dirt Farmer.

The Wine Pairing is the Best Part

Recipe and Printing

S’more Cupcakes

Pair with 2017 Dirt Farmer
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Dessert
Servings: 18 cupcakes
Calories: 280kcal
Author: Shannon Brown
Wine: Dirt Farmer

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs, about 10 full-sheet graham crackers
  • 1/3 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 2 tsp cinnamon

Brownies

  • 1/2 cup unsalted butter or 1 stick
  • 8 ounce Hershey milk chocolate bar, coarsely chopped
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 3 tsp pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened natural or dutch process cocoa powder
  • 1/2 tsp salt

Marshmallow Frosting

  • 18 marshmallows, full size

Instructions

Make the crust

  • Using a food processor, pulse the graham crackers into crumbs.
  • Pulse together the crumbs with sugar and melted butter until combined.
  • Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust.
  • Sprinkle a little cinnamon on each graham cracker crust.
  • Set aside. No need to pre-bake.

Make the brownie cup

  • Melt the butter and chocolate together in a large heat-proof bowl or double boiler.
  • Whisk in the granulated sugar.
  • Allow to slightly cool for 5 minutes before adding the eggs.
  • Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick.
  • Spoon evenly into each cupcake liner on top of the graham cracker crust, filling almost to the top of the liners.
  • Bake brownie cups for 25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs and no wet batter. Check them after 22 minutes.
  • Remove from the oven and allow to cool completely in pans.

Make the topping

  • Place a full sized marshmallow (tall end up) on top of each cupcake.
  • Place on the middle rack of the broiler; broil until desired color.
  • With the back of a spoon, press down marshmallow to cover the top of the cupcake. (A great activity for kids.)
  • Cover and store leftover cupcakes at room temperature or in the refrigerator for 1 – 2 days.

Notes

I was inspired by this recipe from Sally’s Baking Addition. In keeping with the theme of simplicity, I opted to use full-sized marshmallows on top instead of making the meringue from the original recipe.

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 81mg | Fiber: 1g | Sugar: 27g | Vitamin A: 314IU | Calcium: 17mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

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