Summer is my very favorite time of year. The warm weather, abundant amount of fruit, and the possibilities of lazy beach days. Some people even like to camp. Let me preface by saying I am not, nor will I ever be one of those people. My husband is ever trying to convince me to even try glamping and I ever keep insisting if he wants our relationship to remain intact, we won’t. That being said, I think we can all agree that food made by camp fire is one of the greatest tasting things there ever is. The second best thing? Food inspired by the camp fire. So, say hello to the S’more cupcake.
I won’t lie to you guys, one of my main motivators for making these lies in the fact I was finally able to purchase and use this. I never feel more like a kitchen pro then when I get to light up and wield one of these bad boys. These cupcakes are a multi-step process with the cake, filling, icing and subsequent blow-torching but my goodness are they worth it. I’ve multiple times made graham crust for pies and cheesecakes, but never graham cake and after one bite I cannot understand why this isn’t a thing yet. Moist, with a chocolate-y surprise and icing that legitimately tastes like crisp, burnt marshmallows. They are irresistible and a perfect summer dessert. And best of all? No camping required.
*recipe adapted from Smitten Kitchen
1 cup (125 grams) all-purpose flour
1 cup (110 grams) graham cracker, processed to be a powder
1/4 plus 1/8 teaspoon baking powder
1/4 plus 1/8 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/4 teaspoon ground cinnamon
1/2 cup (115 grams or 4 ounces) unsalted butter, softened
1/3 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs at room temperature
1 cup buttermilk, well shaken
1/4 pound (4 ounces) dark chocolate, chopped small or in chips
1/3 cup heavy cream
Pinch or two of salt
2 large egg whites
2/3 cup granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
Make the cupcakes
Heat oven to 350 degrees F. Place cupcake liners in a 12-cup standard tin.
In a medium bowl, combine the flour, graham crumbs, baking powder, baking soda, salt and cinnamon. In a larger bowl, cream the butter and sugars together until light and fluffy with an electric mixer. Add eggs, one at a time, scraping down the bowl between each addition. Add 1/3 of dry ingredients and mix until combined, followed by 1/2 of buttermilk, mixing again. Repeat with 1/3 dry ingredients, last half of buttermilk and remaining dry ingredients.
Divide batter between prepared cups, filling each about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into the center of cakes comes out batter-free. Let cool completely before continuing.
Once cupcakes are fully cool, use a paring knife, grapefruit knife or melon baller to remove a small amount of cake from the center of each cupcake, making room for the chocolate filling.
Make the filling
Place chocolate ,cream and salt in a heatproof bowl. Stir over a double-boiler until smooth. Let cool slightly then transfer this to a plastic bag with the corner snipped off (hold the end or it will run out!) or a cup with a pouring spout. Pour a small amount into each cupcake belly.
Make the frosting
Combine egg whites, sugar and cream of tartar in a heatproof bowl and place this over a pot of simmering water. Whisk constantly until sugar dissolves and whites are lukewarm to touch and mixture is smooth and no longer ‘grainy’, about 3 minutes. Remove bowl from simmering water and use an electric mixer to beat with a whisk attachment on low speed, gradually increasing to high, until stiff, glossy peaks form, about 4 to 7 minutes. Add vanilla and mix to combine.
You can frost your cupcakes with a knife, or drop a dollop of frosting on top messily with a large spoon, or you can use a plastic or piping bag with a larger corner snipped off to make a swirl of frosting on top. (I use a pastry tip with a 1/2-inch round opening.)
Use a kitchen torch to lightly toast the frosting.