토치를 들여보다가 외국의 어느 블로그에서 이렇게 컵케익에 불질?을 했더군요. 토치를 이렇게도 사용하는구나라는
생각에 보여드리고자 이시웍스 블로그에 잠시 모셔왔습니다. 최근 국내 가정에서도 젋은 세대들을 중심으로 가정에서
아이들에게 간식을 직접 만들어 준느 경향이 큰 것 같습니다. 사랑하는 아이들에게 정성이 깃들여 있는 엄마표 간식이
일반 상점에서 파는 제품보다 맛은 어떨지 몰라도 영양이나 위생등 여러면에서 월등하리라 생각합니다. 토치가 이런
도움을 줄 수도 있다는 것이 판매하는 입장에서 흐뭇합니다. 크림도 태웠는데 빵은 바삭한 느낌이 나는데
크림은 어떤 맛이 날지 궁금하군요. 저도 집에가서 간식좀 만들어달라고 졸라야겠습니다. ^^
I just realized that I sort of have a thing for s’mores. What’s not to love? Chocolate + marshamallow heated up till it’s gooey and melty, on top of a crunchy cracker…yum. In the past, I’ve made a s’mores pie (with a Guiness-chocolate filling, which makes it very appropriate for today - Happy St. Patrick’s Day!), gourmet s’mores and homemade graham crackers for s’mores kits.
Today, I bring you a combination of 2 awesome desserts: s’mores + cupcakes. They have a mini graham cracker crust, toped with small chunks of bittersweet chocolate, chocolate cupcake sprinkled with more graham cracker crumbs and chocolate chunks, and are finally finished with a marshmallow frosting. Toast the frosting with a mini torch or under the broiler and it gets a perfect toasted marshmallow taste and texture.
I brought these in for a staff lunch and let everyone take a turn with the mini torch. It was lots of fun – I recommend buying a torch if you don’t already have one!
What’s your favorite kitchen tool?
Adapted from Martha Stewart
Makes 14 cupcakes
For the graham cracker crust:
1 C graham cracker crumbs
1/8 C sugar
4 T unsalted butter, melted
Pinch of salt
4 oz. bittersweet chocolate, finely chopped
For the chocolate cupcakes:
1 C + 1 T sugar
14 T unbleached all-purpose flour*
7 T unsweetened cocoa powder*
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 large egg
1/2 C milk (the original recipe called for whole but I used 2%)
1/4 C vegetable oil
1 t vanilla extract
1/2 C boiling water
For the frosting:
Adapted from Food & Wine
3/4 C sugar
1/3 C water
3 large egg whites, at room temperature
1/4 t cream of tartar
1 t vanilla extract
Preheat the oven to 350° F. Line cupcake pan(s) with foil liners and move rack to center of oven.
To make the crust:In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon + 1 teaspoon of the mixture into each cupcake liner and press down firmly. Reserve remaining mixture for topping cupcakes. Sprinkle 2 teaspoons of chopped chocolate on top of each crust and bake for about 5 minutes (until edges of crust are golden). Remove from oven but leave on at 350° F.
To make the cupcakes: Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)
Pour 1/4 cup of batter on top of each crust (mine were a little over 3/4 full). Sprinkle each with remaining graham cracker mixture and chopped chocolate. Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.
To make the frosting:
In a small saucepan, combine the sugar and water over high heat. Once it starts boiling, place the egg whites in a mixer bowl with a whisk attachment and begin mixing at medium-high speed. Once they become foamy, add the cream of tartar. Continue to beat at medium speed until stiff peaks form.
Once the sugar mixture reaches 242°F, remove from heat and slowly pour into the egg whites with the mixer on low speed. Increase speed to high and beat for 5 minutes, scraping the sides of the bowl as needed. Add vanilla extract and mix to combine.
*These are measured in tablespoons because I halved the original recipe and it was the easiest way to reduce the measurements (half of 1 3/4 and 3/4 cup)