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CUPCAKES

s'mores

Chocolate and graham Cracker marble cupcake filled with chocolate buttercream and topped with a toasted meringue!

AP flour cocoa powder baking powder salt granulated sugar canola oil egg milk sour cream

Ingredients

Chocolate Batter

AP flour graham cracker crumbs baking powder salt granulated sugar canola oil egg milk sour cream

Graham Cracker Batter

egg whites granulated sugar vanilla bean paste

Meringue

buttercream

meringue frosting unsalted butter cocoa powder milk chocolate chips

STEP 1: For the chocolate batter, whisk flour, cocoa powder, baking powder, salt & sugar. Add oil & whisk. Add egg & mix, then add milk & sour cream. Mix until smooth & set aside.

STEP 2: For the graham cracker batter, whisk flour, graham cracker crumbs, baking powder, salt & sugar. Add oil & whisk. Add egg & mix, then add milk & sour cream. Mix until smooth.

STEP 3: Alternate scooping spoonfuls of chocolate batter & graham cracker batter into each muffin tin, then swirl the batters together. Bake at 350F for 16 minutes.

STEP 4: Create a double boiler and whisk the egg whites & sugar over low heat until the sugar is dissolved. Remove from heat & beat mixture with a stand mixer until stiff peaks form.

STEP 5: Add vanilla extract & beat until it's no longer warm. Remove half the meringue into a separate bowl & set aside.

STEP 6: Place half the meringue back on the stand mixer and lower speed to medium.

STEP 7: Add butter, 2 tablespoons at a time & beat until it emulsifies into a buttercream. Add the cocoa powder & the melted chocolate.

STEP 8: Once the cupcakes have cooled, remove a hole in the center. Fill the hole with chocolate buttercream & pipe a thin round onto the cupcakes.

STEP 9: Pipe meringue on top of the chocolate buttercream & torch the meringue. Sprinkle crushed Graham crackers on top of the meringue & enjoy.

Click the link below for the full recipe!

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