Summer is arriving soon and what better way to celebrate than s’mores cupcakes?
My favorite part of s’mores is when the marshmallow catches on fire and gets that crunchy coating on it. Am I right? Yum yum
But, instead of a campfire, these bad boys were toasted with my trusty kitchen torch. Ha, I’d be lying if I said I didn’t enjoy the process. And I’d also be lying if I said I didn’t catch a couple of cupcake liners on fire during the process. It wasn’t that bad…the smoke detectors didn’t even go off.
You can still achieve the toasted marshmallow look with your oven broiler, but I happen to find the kitchen torch fun and they’re not all that expensive. Honestly, I bought one for $20 and it works just as well as those that cost $50+
These cupcakes can be used with any chocolate cupcake recipe that you like…I tried the recipe on Pastry Affair’s website because I’m always game for a new cupcake recipe. The chocolate was rich, thanks to the addition of coffee, but my cupcakes domed quite a bit. I ended up leveling them out a bit and saving the scraps for my hubby 🙂 Are we the only ones that enjoy chocolate cake in a glass of milk? If you haven’t tried it before, you must!! It’s SO good
Anyway, have fun making these! It looks time consuming, but it’s actually not.
4 oz. Semisweet Chocolate, finely chopped
4 T. Salted Butter
1 tsp. Light Corn Syrup
1) In a small saucepan, melt the chocolate, butter, and corn syrup together over medium heat.
2) Stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until it’s spreadable (btw, do NOT put in the freezer. It hardens too quickly…learn from my mistake and lack of patience)
Graham Cracker Base
1 1/2 c. Graham Cracker Crumbs
2 T. Granulated White Sugar
5 T. Melted Salted Butter
1) Preheat your oven to 350 degrees. Line muffin tins with 24 cupcake liners
2) Mix together the graham cracker crumbs, sugar, and butter until combined
3) Put about a tablespoon of mixture on the bottom of each cupcake liner. Press down using a glass that’s about the same size of the base of the cupcake liners.
4) Bake for 5 minutes and let cool for 5-10 minutes before filling with cake batter….
1 3/4 c. AP Flour
1 1/2 c. Granulated White Sugar
3/4 c. Cocoa Powder
2 tsp. Baking Soda
1 tsp. Baking Powder
Pinch of Kosher Salt
2 Large Eggs
1 c. Strong Black Coffee (I used Gevalia)
1 c. Buttermilk
1/2 c. Canola Oil
1 tsp. Vanilla Extract
1) In the bowl of your standup mixer, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together
2) Add eggs, coffee, buttermilk, oil, and vanilla and beat for 3 minutes on medium speed.
3) Fill cupcake liners 2/3 full and bake for 15-18 minutes. Your cake tester should come out with a few crumbs…that’s ok
4) Cool completely on wire racks. Once cooled, spread some chocolate glaze on top of each cupcake.
Time for the marshmallowy goodness
4 Egg Whites
1 c. Baker’s Sugar
1) In a double boiler, whisk together whites and sugar until the sugar is dissolved and the egg whites are warm to the touch. This should take between 3 and 5 minutes.
2) Move your bowl to your standup mixer and whisk, on high, for 5-8 minutes. You should see stiff, glossy peaks.
3) Fill your pastry bag with the meringue and pipe a nice dollop on top of each cupcake. I actually liked a messier look compared to the nice and neat swirls…but, the choice is yours!
4) With your kitchen torch, lightly toast each cupcake until you get the desired effect. Alternatively, you can place your cupcakes under your oven broiler until lightly toasted…but, you need to watch carefully because they will toast within a few seconds and you don’t want to burn them
Source: Pastry Affair