S’mores Cupcakes

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When I think of cupcakes, I think of celebration. To me, cupcakes are a treat. The amount of love, effort, sugar and butter that goes into it… it’s a lot of loving to handle. Too much of it will leave one overwhelmed, too little of it will make one feel like life is not worth living.

Today is the day. I’m going to soak in all the love in the world.

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Today, I’m going to celebrate the union of butter and sugar with you. And because a day like today doesn’t happen very often, let’s go all out. I’m bringing in the chocolate.

Who want some S’mores Cupcakes?

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We’re talking about graham crackers (McVities, in my case), moist dark chocolate cake, chocolate ganache and to finish it off in style… marshmallow meringue.

If your knees haven’t weakened at all that, buddy, we’ve got a problem here. You’re probably made out of stone.

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What if I show you the beautifully toasted marshmallow meringue? Yeah? I thought so. Knew that would get anyone and everyone’s knees weak.

Shall we get started?

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Okay, so it’s no secret that I’m absolutely hopeless at icing, frosting and piping. Anyone wants to give me a free lesson? I’m a fast learner, I promise. I’m desperate. Look at that poor marshmallow meringue. It’s meant to be a perfect blob. The poor buggers looked like they got tumble dried instead.

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S’mores Cupcakes
Recipe from Pastry Affair

Graham Cracker Base
3/4 cups digestive biscuit/graham cracker crumbs
1 tablespoon granulated sugar
2 1/2 tablespoons butter, melted

Preheat oven to 180 degrees C. Line a cupcake pan with baking cups.

In a food processor, process biscuits until it resemble crumbs. Add sugar and melted butter, pulse until crumbs are evenly coated. Place a tablespoon of mixture in the each baking cup. Using a glass or bottle the size of the base of the cupcake, press the crumbs down until they form a solid crust.

Bake for 5 minutes to allow the base to harden. Allow to cool for 5 to 10 minutes before filling with cupcake batter.

Chocolate Cupcakes
3/4 cups + 2 tablespoon all-purpose flour
3/4 cups granulated sugar
1/4 + 2 tablespoon cup cocoa powder
1 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of salt
1 egg
1/2 cup strong black coffee (or 1/2 heaping tablespoon espresso powder dissolved in 1/2 cup water)
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 tablespoon vanilla extract

Reduce oven heat to 175°C.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the egg, coffee, buttermilk, oil and vanilla extract to the dry mixture. Beat for 2 to 3 minutes on medium speed until combined. The batter will be runny.

Fill the prepared baking cups 2/3 of the way and bake for 15 to 18 minutes, or until a toothpick/thin blade inserted into the cake comes out clean with a few crumbs. Allow cupcakes to cool to room temperature before glazing.

Chocolate Glaze
57g semisweet chocolate, finely chopped
2 tablespoons butter
1/2 teaspoon light corn syrup

In a saucepan, bring water to boil over medium heat. Place a bowl on top of saucepan. Add chocolate, butter and corn syrup. Stir until completely combined. Remove bowl from heat and allow to cool in room temperature for about 30 minutes. Chocolate should thicken to a spreadable consistency. Stir occasionally.

Marshmallow Meringue
2 egg whites
1/2 cup granulated sugar

Using the same saucepan, place a new clean bowl on top. Whisk together the egg whites and sugar. When the sugar is completely dissolved and the egg whites are warm to the touch, approximately 3 to 4 minutes, remove from heat. Transfer the mixture to a mixing bowl and beat the egg whites until they form stiff, glossy peaks, about 5 to 8 minutes.

To Assemble

Using a spatula spread a thick layer of chocolate glaze on top and over the edge of the cupcake. Set aside for a few minutes to allow the glaze to set.

Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, a large sealable plastic bag may be used to pipe the meringue on cupcakes. Turn the oven onto broil and place the cupcakes on a cookie sheet or a muffin pan in the top shelf of the oven. Watch them closely as it will only take a minute or two to get a nice toasty marshmallow look.

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One thought on “S’mores Cupcakes

  1. Pingback: S’mores Cupcakes by Snaxilicous | ebeab

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