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S’mores Cupcakes Recipe

Smores-Cupcakes

 

On this National S’mores Day, below is an amazing recipe on S’mores Cupcakes via 52 Kitchen Adventures:  your source for creative & delicious desserts!

S’mores Cupcakes

Ingredients

  • Graham cracker cupcakes:
  • 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
  • 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

Instructions

  1. Make cupcakes: Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a medium bowl, mix together graham cracker crumbs, flour, baking powder, and a pinch of salt.
  3. 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.
  4. 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.
  5. 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.
  6. Make chocolate ganache: Place chocolate in a medium bowl and set aside.
  7. 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.
  8. Make marshmallow fluff
  9. 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.
  10. 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.
  11. Pipe marshmallow fluff into the middle of the cupcakes, then spread 3-4 teaspoons of ganache on top.
  12. 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).