This cupcake recipe is another one of those that has been sitting in my “must try” folder forever. I never had a torch to do the tops because I imagined they would be pretty expensive, but when I saw this one in my local BB&B I decided it was about time to get this recipe made. I made these a couple of days before Thanksgiving to take to work and they were a big hit!
Next time (and there WILL be a next time), I am going to look for a way to bring in some more graham cracker flavor. I also forgot the chocolate chips between the graham cracker layer and the cake layer (because sometimes I get a little ahead of myself) so I will make sure I remember that. Not only were these delicious, but they were super fun to make! You can’t go wrong really, I mean who doesn’t want to torch little puffy marshmallowey tops? That’s what I thought! Enjoy!
S’mores Cupcakes (Print Me)
Yield: 24 Cupcakes
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 Tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup hot coffee
1/4 cup sugar
1 1/2 cups graham cracker crumbs (about 20 squares)
1/3 cup unsalted butter, melted
9 ounces finely chopped bittersweet chocolate, or chocolate chips
4 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
Preheat your oven to 350º. Line cupcake pans with liners and set aside.
Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl, or the bowl of an electric mixer. Mix ingredients together on low speed to combine. In a separate bowl, mix together eggs, milk, oil, and vanilla. Add to the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of bowl then continue mixing on medium speed for about 2 minutes. Add hot coffee and stir to combine; set aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stirring to combine. Place 1 tablespoon of the graham cracker mixture into the bottom of each prepared muffin cup. Lightly pack the crumbs into the bottom of each cupcake liner (I used a shot glass). Reserve the remaining for topping.
Place 2 teaspoons of chocolate onto of the graham cracker mixture in each cup. Transfer prepared cups into the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with the remaining chocolate and graham cracker mixture. Return to the oven and bake until tops are firm and a cake tester inserted in the center comes out clean (about 18 to 20 minutes), rotating halfway through. When done, let the cupcakes cool in the pan for 10 minutes. Remove them from pan and allow them to cool completely, meanwhile make the frosting.
To make the icing: Place the egg whites, sugar, and cream of tartar in the heatproof bowl (or the bowl of an electric mixer). Set the bowl over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch (about 3 to 4 minutes). When ready, beat the mixture; start on a low speed gradually increasing to high, until stiff, glossy peaks form (5 to 7 minutes). Add vanilla, and mix until combined.
When the cupcakes are completely cooled and ready, pipe the icing on to each cupcake. Using a kitchen torch, lightly brown the frosting, being careful not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
*The original icing recipe made wayyyyy too much, even when being very liberally applied to the cupcakes. I halved it in my recipe below, but feel free to make the full version if you feel it is needed.