S’more Cupcakes | FoodsOfOurLives.com
I am so excited about this cupcake. I just think it is so much fun!
It seems like most people want to use a chocolate cupcake with marshmallow frosting to make these but I feel like that doesn’t really capture the essence of s’mores.
S’mores are mostly graham cracker, with melty chocolate and toasted marshmallow and I feel like by using a graham cracker cupcake you really get the true feeling of a s’more. I probably am using a little to much frosting if you are thinking s’more…but this is whipped chocolate ganache we are talking about.
You simply cannot have to much ganache. So I piled it on.
I had made a graham cracker cake before so I started with that recipe and made some adjustments so they would translate into being cupcakes. It worked great! Only took me two tries this week! Wahoo!
Figuring out the best way to get the marshmallows toasted was probably the most challenging part… Needless to say at one point I lit a cupcake on fire. Good times.
The kids thought it was pretty funny, at any rate.
Then the ganache melted all over the place. So ya… don’t try to toast the marshmallows ON the cupcakes. Well, then my husband came in and was like, “Oh don’t use that propane tank, that one is way hotter.” so I dunno, maybe that was the problem. At any rate, I do know the two methods listed work well.
- 1 cup butter, room temperature
- ¾ cup granulated sugar
- 2 cups graham cracker crumbs plus more for sprinkling (I pulsed an entire box worth in the food processor)
- 1¼ cup all purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs
- 1 cup milk, room temperature
FOR THE GANACHE - 3 cups heavy cream
- 20 ounces dark chocolate, at least 60%
TO FINISH - mini marshmallows
- A torch
- Preheat your oven to 350˚ (I baked mine at 300˚ because I live at 5600').
- Prepare a cupcake pan by placing a paper liner in each cup, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 5 minutes on high.
- While the butter is creaming, in another bowl, whisk together the graham cracker crumbs, flour, baking powder and salt. Set aside.
- Once the butter and sugar mixture is ready, lower the mixer to low and add the eggs one at a time, scraping the bowl in between additions.
- Add ⅓ of the crumb mixture, mix until smooth.
- Add ½ the milk, mix until smooth.
- Repeat until you have added all the crumbs and milk.
- Mix until smooth.
- Scoop the batter into the cupcake pan, I use a 3 tablespoon scoop and it worked out perfectly to 24 cupcakes.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes (unless at high altitude, then about 30 minutes).
- Remove and allow to cool in the pan for about 15 minutes, then remove to a cooling rack and allow to cool completely.
TO MAKE THE GANACHE - Heat the cream over medium heat until hot but not boiling.
- Place the chocolate in a medium mixing bowl and pour the hot cream over it.
- Whisk until the chocolate is all melted and smooth.
- Cool in the fridge, stirring every 20 minutes until cold.
- Using a hand beater or stand mixer with a whisk attachment, whip the ganache just like you would whip cream until light and fluffy.
- Pipe the ganache onto each cupcake.
- Spread about 3 cups of marshmallows out on a baking sheet and carefully toast using a torch or place under a broiler - but watch them! They turn quickly.
- Then carefully place a few marshmallows on each cupcake.
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