Posts Tagged ‘torch’

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S’mores Cupcakes

March 22, 2008

S’mores Cupcakes

S’mores Cupcakes

Ok. You say “marshmallow” and the first thing I think of is “S’mores”, so it’s only fitting that I make a S’mores cupcake. I’m sure it’s not a terribly new idea, but boy is it tasty! Nothing brings of memories of Girl Scout camping trips like the smell of a perfectly toasted marshmallow. And I like mine a golden brown color, here, folks. None of this “set it on fire, blow it out and call its charred remains toasted” nonsense. If I wanted to eat charcoal, I’d lick one of the logs.

Roasting the perfect marshmallow takes time. Patience. The willingness to be a human rotisserie… but thankfully, little culinary torches are readily available and your local hardware or cooking store. So, my cupcakes are nicely toasted and I didn’t even have to build a bonfire in my backyard. A fact that I’m sure would please my neighbors and the fire department very much if they knew of their good fortune. Especially since my hubby is a bit of a pyro. Burnt off all his arm hair once because he put gasoline on a fire before he lit it *to get it going faster*. The ensuing fireball was quite spectacular. Luckily only his arm hair was affected. Untold amounts of mocking pleasure for all those present, however. To which he replies, “yeah, but it got it started, didn’t it?” He’s so special.

I wanted my cupcakes to have all the components of a true S’more, so I have 3 distinct layers. I have a layer of graham cracker crust pressed into the bottom of each cupcake (I made this by combining graham cracker crumbs and butter in a food processor), topped with a milk chocolate cake, then the marshmallow fluff (lightly toasted with a torch) and finally some graham cracker crumbs for garnish. For the marshmallow topping, I just put a tub of marshmallow fluff in a pot of boiling water until it got gooey and then spread it on the cupcakes.  And I have to say, using the torch was so fun!  I guess my hubby isn’t the only pyro in the house!  I strongly recommend consuming these while the marshmallow is still warm… makes them that much better! Yum! If you can’t eat them right away, pop them in the microwave for about 10 seconds and it’s back to being heaven…

S’mores Cupcakes

Graham Cracker Crust

6 tbs. butter

1 ½ c. graham cracker crumbs (or about 24 crushed graham crackers)

¼ c. sugar

In a small saucepan or the microwave, melt 6 tablespoons of butter.

Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.

Add 1/4 cup of sugar to the graham crackers.

Add the melted butter.

Stir or blend together with your hands.

Press into the bottom of the baking cups.

Old Fashioned Milk Chocolate Cake

3 ½ c. cake flour, sifted

½ tbs. baking soda

½ tsp baking powder

½ tbs. salt

6 oz unsweetened chocolate, chopped

1 c. water

1 c. butter, softened

2 c. granulated sugar

½ c. brown sugar, lightly packed

1 ½ tbs. vanilla extract

6 XL eggs, warm in shells

1 c. buttermilk

Sift flour, baking soda, baking powder and salt together in a bowl.

In medum heat-proof bowl over simmering water, melt chocolate in water, stirring occasionally until smooth and remove from heat.

In a large mixing bowl, beat butter on medium until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tbs. at a time.

Add vanilla and beat until very light.

Add eggs, one at a time, beating until thoroughly blended after each, then beat until very light and creamy.

Blend in chocolate.

Add flour in 3 parts alternating with 2 parts of buttermilk. Beat on lowest speed until each addition disappears.

Fill each cupcake cup ½ way and bake at 350°F until a toothpick comes out clean or the cake springs back when pressed lightly. Approximately 20 minutes.

Additional equipment needed: culinary torch

Top each cupcake with the marshmallow frosting and roast to the desired toasty-ness. Sprinkle toasted cupcake with a pinch of graham cracker crumbs.

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