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Thursday, March 26, 2009

Breakin' in Blazin' Blue Bianca

One of my favorite local establishments here in Seattle is Trophy Cupcakes in the Wallingford neighborhood. I used to be a fan of Cupcake Royale in Ballard, and to some extent I still am, but I find Cupcake Royale is more about frosting, while Trophy is more about quality cupcakes.

Anyway, Martha Stewart recently had the owner of Trophy on her show, and she demonstrated how to make Chocolate Graham Cracker Cupcakes with Marshmallow Frosting. Or, as I like to call them, S’more Cupcakes.

I used a gift certificate to procure a culinary blowtorch this week (Gift certificates should be used to get things you’d never buy for yourself with your own money…right?). I named her Blazin’ Blue Bianca, and I was itching to put her to good use. S’more Cupcakes was the perfect recipe to christen Bianca as a new member of my kitchen appliance family.

S'more Cupcakes

• 2 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• ¼ cup sugar
• 9 ounces bittersweet chocolate, finely chopped


• 4 large egg whites
• 1 cups sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoons pure vanilla extract

Cupcake Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

4. Place graham cracker crumbs, sugar, and melted butter in a large bowl; stir until well combined. (My metal ice cream scoop worked best for crushing the graham cracker crumbs!)

5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup.

6. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.

7. Place 2 teaspoons chocolate in each muffin cup. (Rather than chopping up baking chocolate, I placed 5 dark chocolate chips in the bottom of the cup. It worked out well.)

8. Transfer muffin tins to oven and bake until graham cracker mixture is golden, about 5 minutes. Here’s what they look like out of the oven. A little crisp, and a little melty, but not too much of either.

9. Remove from oven and fill each muffin cup three-quarters full with cake batter.

10. Bake until tops are firm and a cake tester inserted in the center comes out clean, 15-18 minutes.

11. Transfer muffin tins to a wire rack and let cool completely.

Frosting Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water.

2. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

3. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

4. Transfer frosting to a large pastry bag.

5. Pipe frosting in a spiral motion on each cupcake.

6. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting.

7. Serve immediately or store in an airtight container, up to 2 days.


1. This made a LOT of batter, and I had enough leftover to make a cake in a 8x8 square pan:

I covered it with marshmallows for the last 3-4 minutes of baking, and used the leftover frosting to make a little swirly pattern on it:

(I was too lazy to make a graham cracker crust. But I did serve it with graham crackers on the side if anyone wanted to make little s’more mini-cakes.)

2. The cupcake batter turned out super smooth, most likely due to the cup of boiling water added after mixing – it dissolved the sugar and melted all the other ingredients into a nice silky batter. It was also extremely runny, and I worried it wouldn’t firm up while baking. Not so. The cake itself cooked up perfectly!

3. Using the blowtorch is so much fun! I already have ideas for what to use it on next.

4. Next time, I think I’ll sprinkle some graham cracker on top during the last few minutes of baking, or before piping on the frosting.

5. I will also purchase foil cupcake liners, and the torch managed to light a few of the paper liners I used. Oops! FIRE! :)


  1. hehe en flambe cupcakes! :) this is awesome, I'm loving your cooking blog, you crafty woman you :) keep it up, especially when I come to visit! :)

  2. I love your blog!! Great Cupcakes!!

  3. OMG death by choc cupcakes