Figgy Graham Cups

MAKES ABOUT 20 GRAHAM CUPS

These baby cakes make for a perfect lunch box sweet. Even just one or two tucked into the box seem like a special treat, since there’s so much packed into each bite—a chewy, almost blondie-like graham mini-muffin, a surprise chocolate center, and a dab of fig jam that brings to mind those iconic, chewy fig and wheat cookies from the supermarket.

For the grahams in this recipe, I prefer high-quality, store-bought crackers (like Mi-Del brand, which is made with only honey and molasses). I absolutely love the simple kitsch factor of this recipe—taking something readymade and transforming it into something else entirely. You can even swap out the homemade fig jam for ⅔ cup of low-sugar jarred preserves. So crafty!

FIG JAM

3 ounces (85 grams) dried black Mission figs, stemmed

⅓ cup (2⅝ ounces/75 grams) water

2 tablespoons (1½ ounces/43 grams) pure maple syrup

1 teaspoon freshly squeezed lemon juice

Pinch of fine sea salt

GRAHAM CUPS

12 full sheets (6¾ ounces/192 grams) honey-sweetened graham crackers, such as Mi-Del brand

¼ teaspoon baking powder

¼ teaspoon fine sea salt

¼ cup (3 ounces/84 grams) pure maple syrup

3 tablespoons (1½ ounces/43 grams) firmly packed dark muscovado sugar

1 large egg

½ teaspoon pure vanilla extract

3 tablespoons (1½ ounces/43 grams) unsalted butter, melted and cooled

1½ ounces (43 grams) bittersweet chocolate (60% to 70% cacao), cut into scant ½-inch chunks

1. Position a rack in the center of the oven and preheat the oven to 350˚F. Grease 20 wells of a 24-cup mini-muffin tin with butter or nonstick cooking spray.

2. Make the fig jam: In a small saucepan, combine the figs, water, maple syrup, lemon juice, and salt. Set the pan over medium heat and bring the liquid to a boil. Reduce the heat to medium-low, partially cover the pot, and simmer until the figs are soft and the liquid has reduced by a third, about 8 minutes. Remove the pan from the heat, cover the pot completely, and let cool for about 5 minutes. Pour the figs and all the cooking liquid into a food processor fitted with a steel blade. Puree until nearly smooth. Transfer the jam to a small bowl. Rinse and dry the processor bowl and blade and fit both back onto the machine.

3. Make the graham cups: Place the graham crackers in the food processor and grind them to fine crumbs. Add the baking powder and salt and pulse a few times to blend. Dump the crumbs into a large mixing bowl.

4. Pour the maple syrup into the food processor. Add the sugar, egg, and vanilla extract. Puree for 1 full minute, or until smooth. With the processor running, stream in the butter. Blend until the mixture is lighter in color and aerated, about 1 minute more.

5. Pour the wet ingredients into the graham cracker crumbs. With a large, flexible spatula, gently fold the batter until evenly moistened. Use a small ice cream scoop or 2 spoons to portion the batter into the prepared tin, filling each well about halfway—1 scant tablespoon of batter per cup.

6. Gently press 1 chocolate chunk into the center of each portion of batter. Spoon ½ teaspoon of fig jam on top of each chocolate chunk. Bake until the graham cups are slightly puffed and golden and a toothpick inserted into the cakey part just to the side of the fig jam comes out clean, 12 to 14 minutes. Rotate the pan 180 degrees halfway through the baking.

7. Cool the graham cups in the pan set on a wire rack for about 5 minutes. While still warm, use a thin knife to loosen the edges of the cakes before nudging them out of the pan and letting them cool completely. Store in an airtight container at room temperature for up to 5 days.