S’mores…the Perfect Camping Cupcake!

For almost 2 years now, I’ve been dying to get my hands on a kitchen torch so that I could make some kind of s’more cupcake.  I briefly got one for Christmas in 2010 but then it gotten taken back because I couldn’t figure out how to use.  Maybe my family thought I was going to be too dangerous with the thing.

Well when Boy Cupcake’s friend said she wanted to go camping for her 30th birthday, I started to think about what kind of cupcakes I could bring.  And then he suggested s’more cupcakes!  Duh, why didn’t I think about that?  That’s why I keep him around.  This was going to be the prefect time to get a torch and make these off of my cupcake wishlist!

[Inspired by Annie Eats]

For Cupcakes

Makes 24 cupcakes

  • 1 sleeve of graham crackers crushed
  • ¼ cup sugar
  • 6 tbsp. unsalted butter, melted
  • ½ cup plus 1 tablespoon Dutch-process cocoa powder
  • ½ cup plus 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • 2 sticks plus 1 tablespoon unsalted butter, at room temperature
  • 1 2/3 cups sugar
  • 3 large eggs, at room temperature
  • 1 tbsp. vanilla extract
  • 6 oz. (1 small container) 0% Greek yogurt
  1. Preheat the oven to 350° F. Line two cupcake pans with paper liners.
  2. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
  3. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Pressing them with my thumb worked best for me)
  4. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  5. In a small bowl, combine the cocoa powder. hot water, and vanilla.  Whisk until smooth.
  6. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
  7. Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.
  8. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 6-8 minutes.
  9. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the cocoa mixture until smooth.
  10. With the mixer on low speed, add the flour mixture in three additions alternating with the Greek yogurt,just until incorporated.
  11. Divide the batter evenly between the prepared liners, filling each about ¾-full.  Bake until a toothpick inserted in the center comes out clean, about 22  minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

For Frosting

  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • ¼ tsp. cream of tartar
  • 1 tsp. vanilla extract
  1. Combine the egg whites, sugar and cream of tartar in the bowl of your electric mixer and set over a pan of a few inches of simmering water.
  2. Heat the mixture, whisking frequently, until it reaches 160° F with a candy thermometer.
  3. Transfer the mixing bowl to your mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.
  4. Transfer the frosting to a pastry bag fitted with a decorative tip.
  5. Brown with a kitchen torch.

There were a lot of steps to these cupcakes with the baking of the graham cracker crust first but actually getting to use the kitchen torch (which ended up not being a kitchen torch but a mini welding torch I bought from Home Depot) was by far the best part.  It was a lot of fun to watch them amazingly brown up and the frosting definitely tasted like marshmallow.

I will say though that the cake was a little dry, which I wasn’t a super fan of.  People thought I was crazy when I said that but we’re our worst critics, right?  Plus Boy Cupcake told me they were a little dry too, I’m glad he was honest about it.  But maybe they were like that because they were sitting in the car for a day so the little animals couldn’t get to them.  And I think using the fat free yogurt may have cut some needed fat out.  Regardless they were very s’more like.  If I was going to do them again, I might add a chocolate ganache center to get that melty chocolate taste.

xoxo,

~CurlyCupcake

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8 thoughts on “S’mores…the Perfect Camping Cupcake!

  1. Katie – I wish I had known you needed a cooking torch. Because my roommates thought I might make them Creme Brulee if they bought me a cooking torch, they did – but they bought me a regular one, like from Home Depot. It’s sitting in my kitchen if you want it… 🙂

    • What a nice hint of your roommates, haha! I just got the one from Home Depot since I couldn’t find a kitchen one but it seems to be the same thing. Thanks for the offer though!

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