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]
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
- Preheat the oven to 350° F. Line two cupcake pans with paper liners.
- In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
- 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)
- Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- In a small bowl, combine the cocoa powder. hot water, and vanilla. Whisk until smooth.
- In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
- 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.
- 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.
- 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.
- With the mixer on low speed, add the flour mixture in three additions alternating with the Greek yogurt,just until incorporated.
- 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.
- 4 large egg whites, at room temperature
- 1 cup sugar
- ¼ tsp. cream of tartar
- 1 tsp. vanilla extract
- 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.
- Heat the mixture, whisking frequently, until it reaches 160° F with a candy thermometer.
- 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.
- Transfer the frosting to a pastry bag fitted with a decorative tip.
- 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.