S'mores Cupcakes

Ingredients:

Cupcakes

• 3/4 cup premium flour
• 3/4 cup crushed graham crackers
• 1 and 1/4 teaspoons baking powder
• 0.5 tsp fine salt
• 170 g unsalted butter at room temperature
• 0.5 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup milk

Filling

• 220 g chopped bittersweet chocolate
• 1/3 cup heavy cream
• 1 tbsp corn syrup

Meringue glaze

• 4 egg whites at room temperature
• 2/3 cup granulated sugar
• 1/8 tsp cream of tartar
• Chocolate squares for decoration

Preparation:

1. Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper cups.
2. Cupcakes:
   
   In a small bowl, combine the flour, crushed graham crackers, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until smooth. Increase the mixer speed to medium-high and continue beating, stopping once or twice to scrape down the sides of the bowl, until the dough is light and fluffy, 3 to 5 minutes.
3. Add the eggs and vanilla and beat until smooth. Add the flour mixture and milk, alternating, beginning and ending with the flour mixture, and mix until smooth.
4. Divide the batter among the muffin cups, filling each about two-thirds full. Bake until golden brown, a toothpick inserted into the center of the cupcake comes out clean, and the top feels springy to the touch, about 25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Filling:
   
   While the cupcakes are cooling, prepare the filling. Combine the chocolate, cream, and corn syrup in a medium bowl and microwave on high power in 30-second intervals, stirring occasionally, until smooth. Set aside to cool and thicken slightly, about 30 minutes.
6. Meringue glaze:
   
   In a saucepan large enough to fit the bowl of a stand mixer, bring 1 inch (2.5 cm) of water to a boil. Combine the egg whites, granulated sugar, and cream of tartar in the bowl of the stand mixer. Place the bowl over the simmering water and beat until the sugar dissolves, the egg whites are hot to the touch, pale, and begin to fluff up. Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the meringue cools, becomes fluffy, and very thick. Stir in the vanilla.
7. Assembly:
   
   Place the chocolate filling in a pastry bag or a zip-lock plastic bag fitted with a small round tip (approximately 0.3 cm in diameter) and snip off the tip. Pierce the center of each cupcake with the tip and gently pipe the chocolate filling until it begins to emerge from the hole. Repeat with the remaining cupcakes.
8. Cover each cupcake with meringue icing. If desired, toast the meringue with a blowtorch or in the oven on broiler mode. Decorate with a square of chocolate.