Smores Cupcakes

If summer isn't hot enough, how about using a mini torch to toast the top of some chocolate cupcakes with graham cracker pieces and a marshmallow frosting? I promise this Smores Cupcakes are so worth the extra heat! One bite and you will be hooked!

I feel like I am the last person to offer a riff on smores via cupcake. Are cupcakes even still trendy? Sometimes I feel like I'm the only one still baking angel food cupcakes instead of a giant cake. Furthermore, my freezer is fully packed with peanut butter frosting, just waiting for the next batch of cupcakes to come out of my oven.

Maybe I'm still baking cupcakes because I have small kids in my house, and they're just so portable? Anyway, these smores cupcakes are made from soft chocolate cupcakes with chunks of graham crackers scattered throughout. Do not forget about the brûléed marshmallow fluff frosting.

I especially love these smores cupcakes because you can match your s’more campfire marshmallow-toasting style to these cupcakes. If you're one of those that likes your marshmallow to catch on fire in the campfire before eating it, that can be accomplished here (although be careful). If you like only a slightly toasted marshmallow, use a light hand with the brûlée torch.

If you love these, you should try my Smores Cookies.

Ingredients

• All-Purpose Flour. To measure, fluff your flour and then scoop into a measuring cup, sweeping the excess off the top.
• Cocoa Powder. Unsweetened regular cocoa powder.
• Baking Soda.
• Baking Powder.
• Instant Espresso Powder. You can use instant coffee crystals in place of espresso powder. However, please note that this doesn't make the cupcakes taste like coffee at all--it just enhances the flavor of the chocolate.
• Milk. Whole milk is best for baking.
• Vinegar. We're using a small amount of vinegar (apple cider and regular white vinegar are both fine here) to create buttermilk by mixing it with the whole milk.
• Oil. A neutral, flavorless oil like canola oil, vegetable oil, sunflower oil, or safflower oil. Don't use coconut oil in these smores cupcakes.
• Vanilla Extract.
• Brown Sugar. Light or dark brown sugar both work equally well here.
• Graham Crackers. We're going to break up one whole graham cracker sheet to scatter in the cupcake batter. It's also cute to have extra for garnish.
• Egg White. We're making our own small-batch marshmallow fluff to use for the frosting, so we need one pasteurized egg white. Do not use liquid eggs or liquid egg whites--it needs to come from a fresh egg. To use the leftovers, try any of these recipes that use egg yolks.
• Granulated Sugar.

Equipment to Make This Recipe`

• Electric Mixer - While the actual smores cupcakes ingredients come together with a simple whisk, we really need to use an electric hand mixer to beat the frosting for a full 10 minutes. This is the one I use and love immensely.
• Double Boiler - You don't need to use a double boiler to make the marshmallow frosting, but you do need to have a heat-safe bowl over a pan of simmering water. The safest thing is a double boiler, truly. I used a glass bowl solely to take photos for the recipe, but I use a double boiler in my own kitchen. This is a simple metal one with a long handle that is so easy to use!
• Culinary Torch - A mini culinary torch helps you make creme brulee for two and toast the frosting on these smores cupcakes.

How to Store Smores Cupcakes

The frosting, once torched, can begin to melt and weep a bit. These are best piped and torched right before serving. You can make the cupcakes a day ahead of time (or even freeze them for a few months), but the frosting and torching needs to be done right before serving.

Leftover cupcakes should be kept on the counter, covered, at room temperature for up to one day. If refrigerated, the marshmallow frosting on these smores cupcakes can melt.