S’mores Cupcakes

Attended a cooking class with my team at work today. We walked down the street to a charming home kitchen school called First Class Cooking. I’m shamelessly posting this cupcake recipe so I can link to it from a Pin on my “Sweet Life” Pinterest board. These were delicious, and the bruleed meringue topping is a show-stopper. Ever the chocoholic, I might experiment with a thicker chocolate ganache for the next batch I bake.

S’mores Cupcakes
recipe courtesy of First Class Cooking

Smores cupcakes from First Class Cooking

Graham flour is simply a coarser-cut wheat flour and you can substitute a whole wheat flour if graham is unavailable.

1/2 cup graham flour
1/2 cup all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 egg
1/3 cup honey
1/3 cup brown sugar
1/2 cup milk
6 Tbsp. hot water
1/4 grapeseed oil
1/2 tsp. vanilla

For chocolate ganache glaze
1/4 cup plus 2 Tbsp. heavy cream
1 1/2 Tbsp light corn syrup
1 1/2 butter, cut into pieces
3 oz bittersweet chocolate, chopped

For marshmallow meringue frosting
1 cup sugar
3 Tbsp. water
2 egg whites

Preheat oven to 350 degrees F and line 10-12 muffin tins.

In a large bowl, combine flours, baking soda, baking powder, salt, and cinnamon. Stir together with a whisk or wooden spoon until evenly combined, and set aside.

In a different bowl, combine the brown sugar, honey, egg, milk, oil, and vanilla. Beat well with a whisk. Add into the dry ingredients, and stir gently until just combined. When the oven is at temperature, add the hot water into the batter and whisk the batter lightly to incorporate everything together, taking care not to overmix.

Use an ice-cream scoop or ladle to spoon the batter into the muffin tins, about two-thirds of the way full. Rap pans on the counter before placing into the oven (this allows air bubbles to escape) and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

Chocolate ganache sauce
In a small saucepan over medium heat, stir together the cream, corn syrup, and butter and heat to a simmer. As soon as the cream simmers, turn off the heat and add the chocolate all at once. Stir quickly, allowing carryover heat to melt the chocolate. Cover and let stand until the chocolate is melted, about 5 minutes. Remove lid and whisk gently to combine. Place in a bowl and refrigerate to set.

Marshmallow meringue frosting
In a small saucepan, heat the sugar and 3 tablespoons of water. Bring to a boil. Heat, stirring until dissolved, about 3 minutes. Meanwhile, in an electric mixer, beat the egg whites until they hold soft peaks. With the mixer running, pour in the syrup and continue to beat for 5 minutes more, until billowy and whipped.

Remove the cupcakes and spread with a layer of chocolate sauce. Top with large spoonfuls of the marshmallow meringue frosting. Use a blow-torch (or place assembled cupcake in the broiler for about 1 minute) to cook the marshmallow until it turns golden brown, about 30 seconds.

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