For my birthday Aaron got me something I have been wanting since February; something that is super awesome and also something that makes me feel super pretentious. He got me a culinary blowtorch. Why would I want such a rarely used kitchen utensil (at least rarely used in my kitchen)? More importantly, why would Aaron be so willing to get it for me?
We had a massive Oscars party in February. I made a dish themed to match each of the best-nominated films. One of these were lemon meringue cupcakes. These cupcakes had a seven-minute frosting that needed to be lightly browned to get that meringue effect. At that time all I had were a couple of lighters to produce this browning effect. I was busy making 8 other dishes for this party, so Aaron got stuck taking the lighter to 42 lemon meringue cupcakes! Each cupcake took at least 2 minutes to properly brown. His hands ached for weeks. I think he was planning on getting me a culinary blowtorch from that moment on before I even mentioned it.
So, the other night I decided to bust out that birthday blowtorch and use it for the first time! Woof! Does it ever make browning something SUPER easy. But this post is not solely about my blowtorch, only about 85% of it is. I made S’more Cupcakes! No clue why, but I have wanted to try one of the ba-jillion s’more recipes I have come across recently. I decided to go with one from Annie’s Eats. She always has lovely recipes and they are presented beautifully. She sells her food well! I followed her concept, but completely changed the cupcake part of the recipe. Her recipe called for oil based cupcakes and I try to steer away from that, so I swapped that portion out and used one I heavily adapted from Martha Stewart. But the general scheme is the same and is as follows: graham cracker crust bottom → sprinkled chocolate → chocolate cupcake → seven minute frosting (which is very marshmallowy) → browning the frosting for that fire toasted effect.
These little buggers are just delightful! They really do have a s’more flavor. They even leave toasted marshmallow carnage all over your face just like real s’mores! Might make a fun 4th of July dessert!
Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tablespoons unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
¼ cup + 2 tablespoons unsweetened Dutch-process cocoa powder
3¼ cup + 2 tablespoons hot water
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoons coarse salt
1 ½ sticks unsalted butter (12 tablespoons)
1 cup + 2 tablespoons sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 cup sour cream, room temperature
4 oz 60% cocoa chocolate melted
¾ cup high quality chocolate syrup
Seven Minute Frosting
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
1. Preheat the oven to 350° F. Line two cupcake pans with paper liners.
2. For Graham Cracker Crust: 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. I used a small drinking glass to compact it down.
3. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
4. For Cake Batter: Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
6. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined.
7. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
8. Stir in melted chocolate and chocolate syrup.
9. Divide batter evenly in the graham cracker crust filled cupcake lines. Bake for 20 minutes.
10. Once cupcakes are cooled, begin the frosting.
11. For the Frosting: combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Or, if like me you do not have an instant-read thermometer put a dab of the mixture between your fingers. If the mixture is smooth (you do not feel any grains of sugar) you are ready to move on to the next step.
12. Transfer the mixture to the bowl of an electric 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.
13. Frost cooled cupcakes as desired.
14. Brown using…CULINARY BLOWTORCH!!!!!