Molasses & Mayhem

what are you craving?

extra-gooey mini s'mores cupcakes

desserts, cakesLauren HaslettComment

Because why not try to make s'mores in every possible form, right?


for the cupcakes

1 stick (½ cup ) unsalted butter, at room temperature

¾ cup firmly packed dark brown sugar

½ cup granulated sugar

2 large eggs

¾ cup (6 fluid ounces) buttermilk

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

¾ cup cocoa powder

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

⅓ cup bittersweet chocolate chips

for the graham cracker-meringue frosting

6 fluid ounces egg whites

¼ teaspoon salt

11 ounces granulated sugar

¼ teaspoon vanilla extract

3 tablespoons graham cracker crumbs (finely crushed)

how to do it:

1. place the butter and sugars in the bowl of a stand mixer and beat with a paddle attachment lightened in color, fluffy, and very well blended, about 5 minutes.

2. add the eggs, one at a time, beating between each addition. then add the buttermilk and vanilla and beat until well mixed.

3. mix in the dry ingredients until just incorporated, then gently fold in the chocolate chips with a spatula.

4. preheat oven to 350°f  and line a mini muffin tin with paper baking cups. Distribute batter evenly amongst liners, filling each only about three-quarters of the way up.

5. bake cupcakes for about 12-15 minutes, or until toothpicks inserted into centers of cupcakes come out clean.

6. to make the meringue icing: fill a medium saucepan halfway with tap water and set over medium heat. bring to a simmer. in a mixing bowl (or the bowl of a stand mixer), combine egg whites, sugar, and salt. put the mixing bowl over the simmering water and whisk continuously until the sugar is completely dissolved and mixture is hot, but not boiling (about 125°f on a candy thermometer).

7. carefully move mixing bowl away from the stove, add vanilla extract, and beat egg white mixture at medium speed until it is completely cooled, white, stiff, and glossy. gently fold in graham cracker crumbs with a rubber spatula. 

8. pipe or dollop meringue onto tops of cupcakes. if you like, torch the meringue lightly with a culinary torch to create slightly darkened and toasted spots or streaks.

copyright molasses & mayhem; 2014.