Who Doesn't love S'MORES?!? And these are S'mores in cupcake form, I LOVE making these cupcakes...yet I haven't made them since before I had this blog. Well Christmas Eve was the day for them!
Aaaaaand.... I get to use my torch for this recipe! So much FUN!
The only downside to this recipe is that it doesn't last very long (maybe only a day or two). The sugar in the frosting starts to break down and seep into the cupcakes and all over the box....and you end up with a sticky mess!
The frosting is also kind of tedious. You have to heat the egg whites while constantly whisking until they are the perfect temperature then whisk in the mixer until it looks marshmallowey. If you heat the egg whites too long or too little, the frosting doesn't get those nice peaks. Which means they gloop all over before you can torch it.
This recipe came from Martha Stewart
(makes 2 dozen)
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
- Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup on top of the graham cracker mixture.
- Transfer muffin tins to oven and bake about 5 minutes.
- Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
- Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer.
- Set over a saucepan with simmering water.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- Add vanilla, and mix until combined. Use immediately.
- Frost with a French Tip
- Take a pastry torch/Creme Brulee torch and lightly toast the frosted cupcakes, taking care not to catch the liners on fire!