S’mores Cupcakes

Name: S’mores Cupcakes
Yield: makes 12 Texas-size or 18 standard cupcakes
Ingredients: 2 cups graham cracker crumbs (about 16 whole crackers); 1 cup (2 sticks) unsalted butter, melted; 1/4 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter; 1/2 cup high-quality unsweetened cocoa (such as Green & Black’s or Scharffen Berger); 3/4 cup brewed coffee, or 1 tablespoon espresso powder fully dissolved in 3/4 cup hot water; 2 cups sugar; 2 large eggs; 1 cup buttermilk; 2 tablespoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1 (12-ounce) bag large milk chocolate chips (such as Ghirardelli); 8 large egg whites, at room temperature; 1 1/2 cups sugar

December 14, 2011

When I was a teenager, summer meant the beach. If I was lucky, I’d arrive in time for one of the great big beach-bonfire fiestas staged frequently by my friends, complete with roasted weenies, just a touch of beer (I swear!), and my total favorite—bonfire s’mores. Sadly, times have changed. Only a few Texas beach communities allow bonfires, so I came up with a s’more cupcake that puts me into a beach party mood no matter where I happen to be. The only fire necessary to bring their marsh mallow topping to the pitch-perfect golden brown of a genuine s’more is the skinny blue flame that shoots from my portable kitchen torch. These cupcakes are sure to bring smiles to just about any kid who shows up for a casual party, whether it takes place in the kitchen, at the shore, or on a beachfront deck. Now that my daughter is a seasoned college student, I make the cupcakes in advance, and whip up the marshmallow topping just before party time. I provide disposable plastic pastry bags fitted with open star tips so Fran and her friends can decorate the cupcakes themselves. Then it’s time for me to pass the torch—the kitchen torch, that is. Now that I think of it, it’s not the only torch I’m passing.

Recipe notes