1 1/2 cups graham cracker crumbs (about 15 whole crackers)
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
Chocolate ganache-
8 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
Homemade marshmallow fluff (see below)
Instructions
Make cupcakes- Preheat oven to 350°F and line a muffin tin with paper liners.
In a medium bowl, mix together graham cracker crumbs, flour, baking powder, and a pinch of salt.
In a separate large bowl, beat butter and sugar together until light and fluffy. Add 1 egg at a time, mixing in between each one. Add vanilla and stir until combined.
Add 1/3 of graham cracker mixture to butter mixture, then add 1/2 of milk. Continue to alternate additions, mixing in between, beginning and ending with graham cracker mix.
Pour batter into prepared tins until about 3/4 full (it should make a dozen). Bake around 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and let cool on wire rack.
Make chocolate ganache- Place chocolate in a medium bowl and set aside.
In a small saucepan, bring cream just to a boil, then pout it over the chocolate. Let sit for 1 minute, then stir until smooth. Set aside to cool until ganache is lukewarm.
Make marshmallow fluff
Prepare cupcakes- Spoon around 3/4 cup of marshmallow fluff into a piping bag or small plastic bag with 1/2 inch cut off corner.
Using a small paring knife or apple corer, cut a circle about 1 inch deep into the middle of each cupcake and remove cake, leaving a small hole.
Pipe marshmallow fluff into the middle of the cupcakes, then spread 3-4 teaspoons of ganache on top.
When ready to eat, spoon or pipe dollops of marshmallow fluff onto ganache. Use a small kitchen torch or place until broiler until lightly browned (1-2 minutes).
Homemade Marshmallow Fluff-
Ingredients
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
Instructions
Place egg whites in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the egg whites until light and frothy.
Keep the mixer running and slowly pour in 2 tablespoons of sugar. Continue to beat until soft peaks form.
Meanwhile, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar in a large saucepan over medium heat. Bring to a boil and continue to cook, stirring occasionally, until it reaches 240°F (it will take 10-15 minutes).
Turn mixer on to low and slowly pour syrup down the side of the bowl into the egg white mixture.
Increase speed to high and beat mixture for 6-8 minutes. Pour vanilla into mixture and beat on high for around 2 more minutes, until mixture looks like marshmallow fluff.
Let cool and then pour into air-tight container and store in fridge for up to a month.
Originally Submitted
7/18/2013
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