From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.
Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.
Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.
Set aside and allow to cool slightly.
For brownie cupcakes:
Reduce the oven temperature to 320 ºF (160 ºC).
In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.
Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.
Add the eggs, one at a time, whisking well after each addition.
Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.
Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.
Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.
Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)
Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.
For Swiss meringue frosting:
Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.
Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
Assembling the s'mores cupcakes:
Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.
Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.
The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).