S'mores Cupcakes
Recipe By: 
Recipe type: Dessert, Cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
 
Ingredients
  • 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
Preparation Instructions
  1. Preheat your oven to 350˚ (I baked mine at 300˚ because I live at 5600').
  2. Prepare a cupcake pan by placing a paper liner in each cup, set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 5 minutes on high.
  4. While the butter is creaming, in another bowl, whisk together the graham cracker crumbs, flour, baking powder and salt. Set aside.
  5. 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.
  6. Add ⅓ of the crumb mixture, mix until smooth.
  7. Add ½ the milk, mix until smooth.
  8. Repeat until you have added all the crumbs and milk.
  9. Mix until smooth.
  10. Scoop the batter into the cupcake pan, I use a 3 tablespoon scoop and it worked out perfectly to 24 cupcakes.
  11. Bake until a toothpick inserted in the center comes out clean, about 20 minutes (unless at high altitude, then about 30 minutes).
  12. 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
  13. Heat the cream over medium heat until hot but not boiling.
  14. Place the chocolate in a medium mixing bowl and pour the hot cream over it.
  15. Whisk until the chocolate is all melted and smooth.
  16. Cool in the fridge, stirring every 20 minutes until cold.
  17. Using a hand beater or stand mixer with a whisk attachment, whip the ganache just like you would whip cream until light and fluffy.
  18. Pipe the ganache onto each cupcake.
  19. 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.
  20. Then carefully place a few marshmallows on each cupcake.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/04/smores-cupcakes/