Finally, Summer temps hit at the end of June! So let’s really get this Summer started with my S’mores Cupcakes! Light, tender, graham crackery crumb cake, dipped in a silky-smooth dark chocolate ganache all topped off with a toasted Swiss Meringue! Campfire, sticks, and bug spray optional.
I love Summer and I love the heat. It really grinds my gears when people complain about the heat of Summer. We live in Chicago and literally only get about 2 months of warmth! Embrace it! These are the same people that complain about the cold in Winter though. So, I guess there’s no pleasing them. Except with these cupcakes, you can’t deny or argue the deliciousness of these flavors! S’mores is such an amazing combo that delights the senses of the young and old! I think nostalgia plays a big part in that, memories of summer nights and no school are conjured up at just the mention of S’mores. I would always char the marshmallow until it was flaming and all black, almost to the point of losing it in the fire! Just loved that blackened crackly crust on the outside the gooey melty mallow!
My version is a little more grown up and a little less messy. Although, you may still get that yummy sticky marshmallowy meringue on your face! That’s ok, embrace your inner child! No fear of losing these puppies in the fire though! You definitely get the graham cracker flavor in the cake combined with a nice dose of vanilla. It really is a light crumb and provides the perfect vessel for that dark chocolate coating.
Of course it wouldn’t be a S’more without that mallow. Swiss Meringue swirled on top and torched to perfection (a little less blackened than in my days of yore) does the trick!
Dip it, dip it real good! Shiny, chocolaty, ganache. You can almost see your reflection!
Graham cracker cake!
Now go get your Summer on starting with my S’mores Cupcakes. Bonus, these are enjoyed rain or shine and will have you transported back to long warm summer nights, no school and sticky hands!
Happy Weekending and Summer S’moring!
Diane
- For the Cupcakes:
- 1¾ cups cake flour
- ¾ cup graham cracker crumbs (1 packet ground)
- ¾ cup unsalted butter room temp
- 1 cup sugar
- ½ cup brown sugar
- ¼ cup mascarpone – room temp
- 2 tbsp. vegetable oil
- 1 tbsp. vanilla extract
- 2 large eggs room temp
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp salt
- ¾ cup whole milk room temp
- Chocolate Ganache:
- 4oz bittersweet chocolate finely chopped
- ½ cup heavy cream
- 1 tbsp. light corn syrup
- 1 tbsp. butter
- ½ tsp. salt
- Swiss Meringue:
- Kitchen torch needed(they are cheap)
- 1 cup sugar
- 5 large egg whites
- ½ tsp. salt
- 1 tsp. vanilla extract
- For the Cupcakes:
- In a food processor grind the graham crackers into a fine a crumb. Measure out ¾ cup of crumbs and set aside.
- Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and second pan with two more liners and set aside.
- In a large bowl, combine your dry ingredients and graham cracker crumbs and whisk to combine, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugars, first the granulated then the brown and continue to beat for another 3 to 5 minutes until light and fluffy. Add the mascarpone and combine until fully incorporated.
- Add the eggs one at a time beating after each addition. Add the vanilla extract and oil, mix to combine.
- Add ⅓ of the dry ingredients and mix until just incorporated. Add half of the milk and combine. Add another third of the dry and mix. Then add the rest of the milk and combine. Last, add the rest of the dry ingredients and mix to combine. Do not over mix.
- Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾ full. Gently even out tops with offset spatula or knife.
- Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean. Add second pan and bake.
- Let cool for 10 minutes in pan on rack. Then remove from pans and allow to cool completely on the rack.
- For the Ganache:
- Finely chop the chocolate and place in a heat proof bowl and add the vanilla extract. In a small saucepan, heat the heavy cream, corn syrup and salt over a medium heat. Bring up to a scald, just before a boil. Pour cream over chopped chocolate and let sit for a minute or two. Whisk the chocolate and cream starting from the center out until all the chocolate is completely melted, shiny and smooth, stir in the butter until melted. Let sit at room temp to cool slightly around 10 minutes.
- Dip the tops of the completely cooled cupcakes in the ganache until evenly coated. Allow them to set at room temp. This can be done a day ahead and stored in the fridge covered until you are ready to make the meringue.
- For the Swiss Meringue:
- Separate whites from yolks in the bowl of a stand mixer.
- Pour sugar and salt in bowl with the egg whites.
- Place bowl over, not touching, a pot with simmering water.
- Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Decorate the Cupcakes:
- Add the meringue to a large piping bag fitted with tip of choice, I used a large star tip. Pipe the meringue on the tops of chocolate coated cupcakes. Using a kitchen torch, carefully torch the meringue to a golden brown.
- Enjoy! Store cupcakes in air-tight container in the fridge for up to 3 days.
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