Nothing says summer quite like a s'more! These chocolate cupcakes are topped with a rich chocolate ganache buttercream, graham cracker crumbs and a toasted meringue frosting
I'm back! Did you miss me? I didn't mean to take such a long break between posting - but I am super excited to share these s'more cupcakes with you! I also have lots of other fun recipes to share with you over the next couple of weeks. I am so excited about all of the the delicious summer berries and stone fruits that are in season right now. But back to the cupcakes.
After I made this Lemon Rosemary Meringue Cake, my mom surprised me with a kitchen torch! I was super excited...and a tiny bit nervous (have you seen those flames! haha) to try it out. I debated what to make first. But once the weather really started warming up, I knew that I wanted to make a twist on a summer time classic. One of my favourite things about summer is summer nights sitting around a bon fire with friends, roasting marshmallows and making s'mores. Nothing says summer more than s'mores.
These cupcakes are the perfect summer treat - great for a summer bbq, to celebrate the kids being done school or you know, just because. They have all the elements of a s'more - just in cupcake form! The chocolate cupcake base is one of my favourite go to recipes - slightly modified. It is moist and full of chocolate-y flavour. The chocolate ganache frosting is rich, smooth and creamy - I could eat it with a spoon! the crushed graham crackers add texture to the cupcake. The shinning star of these s'more cupcakes however, is the meringue frosting. It is sweet and sticky - just like a marshmallow. It also browns beautifully. There is no doubt about it - these cupcakes are visually stunning. The combination of the different textures and flavours makes you want to dive right in and of course have s'more!
Makes: 2 dozen
For the Cupcakes
1/2 c hot water
1/2 c cocoa powder
2 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1c butter, cut into cubes
2 c sugar
4 eggs, at room temperature
1 c sour cream
For the Frosting
1/2 c chocolate chips
1/4 c heavy cream
1/2 c butter, at room temperature
2 c icing sugar
1 c crushed graham crackers
For the Meringue
4 egg whites
1 c sugar
For the Cupcakes Preheat oven to 350F. Line cupcake pans with liners. In a small bowl, whisk together hot water, cocoa powder. In another medium bowl, sift together flour, baking soda, baking powder and salt.
In a small sauce pan, over medium heat combine the butter and sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken and pales in colour (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in cocoa mixture. Mix until incorporated. With the mixer on low speed, add half the flour, followed by the sour cream, ending with the rest of the flour mixture. Mix until just incorporated.
Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.
For the Frosting In a small microwave safe bowl, heat the cream for 30-40 seconds or until almost boiling. Pour over chocolate chips and stir until melted, creating a chocolate ganache, set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed, cream together butter and powdered sugar until light and fluffy. Beat in chocolate ganache until well incorporated.
For the Meringue Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean stand mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.
To Assemble Fill pipping bag fitted with a large round tip (or coupler) with the chocolate ganache frosting. Pipe a boarder around the cupcake and roll in crushed graham crackers. Fill a second pipping bag fitted with a large star tip (Wilton tips 1M or 2D) with the meringue. Pipe meringue into the centre of the cupcake and brown using a kitchen torch.