To make a summer party-worthy dessert for a non-chocoholic as quickly as possible.
- All-purpose flour
- Graham crackers or crumbs
- Baking powder
- Baking soda
- Unsalted butter
- Granulated sugar
- Dark brown sugar
- Milk or semi-sweet chocolate
- Heavy cream
- Cream of tartar
- Vanilla extract
- Kitchen Aid mixer
- Kitchen scale
- Liquid measuring cup
- Muffin tin with cupcake liners
- Pot that fits Kitchen Aid bowl
This protocol was adapted from Smitten Kitchen’s S’more Cupcakes. I love Deb AND many of her recipes make me say “ain’t nobody got time for that.” Below is a quick and dirty way to make these marvelous cupcakes. I got home from work after 7 and was out the door by 8:45, having eaten dinner and made the cupcakes. My sous chef had done steps 1-4 before I arrived to save time! (Lessons from the lab – delegation is key, take all shortcuts that don’t negatively affect the outcome/reliability of the data.)
Prepare the cupcakes:
- Preheat oven to 350 F and place cupcake liners in a 12-cup standard tin.
- Food process 7 graham cracker sheets to make crumbs.
- Chop 4 oz chocolate.
- Weigh 125 g flour, 110 g graham cracker crumbs, 3/8 tsp baking powder, 3/8 tsp baking soda, 1/2 tsp salt, 1/4 tsp ground cinnamon into a bowl and stir.
- In Kitchen Aid, cream 1 stick butter with 67 g granulated and 106 g dark brown sugar.
- Add eggs one at a time, mixing and scraping between.
- Add 1/3 dry ingredients, mix. Add 1/2 C buttermilk, mix. Repeat. Add remainder of dry ingredients.
- Distribute batter among cupcake liners and bake 20 m or until toothpick comes out clean. While the cupcakes are in the oven, make the filling and frosting.
Prepare the filling:
- Put 4 oz chopped chocolate, 1/3 C heavy cream, and a pinch of salt in a small microwaveable bowl.
- Nuke for 30 s, followed by 15 s increments, until chocolate begins to melt. Stir until fully melted and set aside.
Prepare the frosting:
- In a VERY CLEAN Kitchen aid bowl, put 2 egg whites, 133 g granulated sugar, 1/4 tsp cream of tartar, and 3/4 tsp vanilla into a heatproof bowl and set over a pot with 1/2″-1″ of water on low to medium low heat.
- Whisk about 3 m, until sugar dissolves and egg whites are warm.
- Move the bowl to the Kitchen Aid with whisk attachment, gradually increase mixer speed to high, and beat until stiff peaks form, 4-7 m.
- Add vanilla and mix to combine.
Assemble the cupcakes:
- When the cupcakes are cooked, pop the whole tin in the freezer until the metal is cool to the touch.
- Use a measuring Tsp to remove cake from the center of the cupcakes.
- Use a table teaspoon to fill the whole with chocolate filling.
- Use a table tablespoon to dollop frosting on top.
Results and observations:
The cupcakes were tasty! Very summery, very s’mores. This is definitely the 80/20 rule (80% of the output is due to 20% of the input) version of the recipe – I’m sure they would have looked nicer and had a slightly better texture if I let them cool normally and used a piping bag for the filling and frosting, but for me it’s not worth the time. I did end up toasting the ends of the frosting with a flame later on, as it gives it the final touch.