S'more cupcakes

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S'more Cupcakes

Yield: 12 cupcakes
Oven Temperature: 350℉



Ingredients:

For the chocolate filling:
  • 1 egg
  • 1 egg yolk
  • 3 tbsp. sugar (split)
  • 1 tbsp. cocoa
  • 1/8 tsp. salt
  • 1 tbsp. corn starch
  • 1 c. whole milk
  • 1/2 tsp. vanilla
  • 1/2 c. semi-sweet chocolate chips
For the graham cracker base:
  • 2/3 c. graham cracker crumbs (can be gluten-free)
  • 2 tsp. sugar
  • 2-3 tbsp. melted butter

For the cupcakes:
  • 3/4 c. sugar
  • 1/3 c. oil
  • 1 egg
  • 1/4 c. sour cream
  • 4 tsp. vanilla
  • 1 c. flour (can be gluten-free, I use Divided Sunset all purpose)
  • 1/3 c.+1 tbsp. dark cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. boiled water (still hot)
For the marshmallow meringue:
  • 3 egg whites
  • 3/4 c. sugar
  • 1/2 tsp. cream of tartar
  • 3/4 tsp vanilla (optional)

Instructions:

  1. To make the filling, start by beating the egg, egg yolk, and one tablespoon of sugar together in a small bowl. Egg mixture should turn pale yellow and increase in volume.
  2. Beat in the cocoa, salt, and cornstarch until smooth. Set aside.
  3. In a small saucepan, mix together the milk and the remaining two tablespoons of sugar. Set over a medium-low heat and allow to simmer while stirring gently.
  4. Once the milk simmers, gently pour it into the bowl with the egg mixture while stirring rapidly. Add the entire mixture back into the saucepan and set over a medium-low heat. Stir constantly, making sure to scrape the sides and bottom of the pan. Allow the the filling to thicken so that it coats the back of a wooden spoon. Make sure not to overcook the filling, it might split.
  5. After the filling has thickened, stir in the vanilla and chocolate chips until combined. Pour the filling into a mixing bowl and cover with plastic wrap. Chill completely in the fridge.
  6. Preheat the oven to 350℉. Line a 12-hole cupcake pan with paper liners. 
  7. To make the graham cracker crust, mix together the graham cracker crumbs and sugar in a small mixing bowl. Gradually mix in the melted butter until you reach your desired consistency. I used 2 1/2 tbsp. melted butter, but you might need more or less depending on the type of graham cracker crumbs you used.
  8. Scoop one tablespoon of crust into each cupcake liner and press the crust down with a spoon. Set aside.
  9. To make the cupcake batter, whisk together the sugar, oil, egg, sour cream, and vanilla in a medium-sized mixing bowl. 
  10. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients and mix until just combined. Add in the boiled water while it's still hot and whisk rapidly. Batter should be fairly thin. 
  11. Divide the batter evenly between the 12 cupcake liners. Make sure not to overfill the liners. You might end up with extra batter, so you could make a thirteenth cupcake. 
  12. Bake for 12-15 minutes until the cupcakes are just done. Do not over bake. Remove cupcakes from pan and allow to cool completely on a wire rack.
  13. To make the marshmallow meringue, place the egg whites, sugar, cream of tartar, and vanilla in a heat proof bowl (I used a glass bowl) and whisk until just combined. Place the bowl over a small saucepan with two inches of water in the bottom and set over a medium heat (don't let the water touch the bottom of the bowl.) You can also do this step in a double boiler if you have one. Whisk continuously until the sugar dissolves in the egg whites. 
  14. As soon as the sugar dissolves, take the bowl off the heat and pour the egg mixture into the bowl of a stand mixer that has been fitted with a whisk attachment. Whisk the mixture for 5-7 minutes or until the meringue gets fluffy and stiff peaks form. The peaks should be stiff enough that you could hold the bowl upside down without the meringue falling out.
  15. To assemble the cupcakes, start by scooping the filling into a piping bag (or plastic bag). Fit a second piping bag (or plastic bag) with large round piping tip and fill the second bag with the meringue. Core each cupcake using a cupcake corer, the end of a large piping tip, or an apple corer.
  16. Fill each cupcake with chocolate filling. Pipe a swirl of meringue on top of each cupcake, starting at the edges and working towards the middle.
  17. You can brown the meringue with a kitchen torch, if you have one, but I just used the broiler. To brown the cupcakes in the oven, set the broiler on low. Place all the cupcakes on a cookie sheet, spread one-inch apart, and put the tray in the oven. Watch constantly to make sure the the meringue doesn't burn. You might have to turn the tray to ensure even browning.
  18. Take the cupcakes out of the oven and chill for at least 30 minutes before eating.


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