S'mores Cupcakes!
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • 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
Instructions
  1. For the Cupcakes:
  2. In a food processor grind the graham crackers into a fine a crumb. Measure out ¾ cup of crumbs and set aside.
  3. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and second pan with two more liners and set aside.
  4. In a large bowl, combine your dry ingredients and graham cracker crumbs and whisk to combine, then set aside.
  5. 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.
  6. Add the eggs one at a time beating after each addition. Add the vanilla extract and oil, mix to combine.
  7. 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.
  8. Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾ full. Gently even out tops with offset spatula or knife.
  9. Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean. Add second pan and bake.
  10. Let cool for 10 minutes in pan on rack. Then remove from pans and allow to cool completely on the rack.
  11. For the Ganache:
  12. 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.
  13. 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.
  14. For the Swiss Meringue:
  15. Separate whites from yolks in the bowl of a stand mixer.
  16. Pour sugar and salt in bowl with the egg whites.
  17. Place bowl over, not touching, a pot with simmering water.
  18. 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.
  19. Then return bowl to stand mixer fitted with a whisk attachment.
  20. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  21. The bowl should be cool to the touch, this will take around 10 minutes.
  22. Decorate the Cupcakes:
  23. 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.
  24. Enjoy! Store cupcakes in air-tight container in the fridge for up to 3 days.
Recipe by Social Buttercream at http://socialbuttercream.com/2019/06/29/smores-cupcakes-campfire-bug-spray-and-sticks-optional/