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S'mores Cupcakes

Active time: 1 hour | Bake time: 18 minutes | Yield: 14 cupcakes


Ingredients:

For the cupcakes:

  • 15 whole graham crackers, ground to fine crumbs

  • 60g (½ cup) all purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 113g (8 tbsp / 1 stick / ½ cup) unsalted butter, softened

  • 100g (½ cup) granulated sugar

  • 50g (¼ cup) brown sugar

  • 2 large eggs

  • 1 tsp vanilla bean paste (or vanilla extract)

  • ¾ cup milk

For the chocolate ganache:

  • ⅔ cup heavy cream

  • 88g (¼ cup) light corn syrup

  • 170g (6 ounces) semisweet or dark chocolate (chips or finely chopped baking chocolate)

  • 1 tbsp butter

For the Icing:

  • 200g (4 cups) mini marshmallows

  • 120g (1 cup) powdered sugar

  • 226g (2 sticks / 16 tbsp) unsalted butter, softened

  • ½ tsp vanilla bean paste (or vanilla extract)

  • ½ tsp salt

  • 1 (7 ounce) jar marshmallow fluff


Directions:

  1. For the cupcakes: Preheat oven to 350°F. Line 14 cupcake tins with cupcake liners.

  2. In a medium bowl, whisk together ground graham crackers, flour, salt, and baking powder. Set aside.

  3. In a large bowl with a spatula or electric mixer with paddle attachment, cream butter until light and smooth.

  4. Add granulated sugar and brown sugar, cream until very well incorporated.

  5. Add eggs, one at a time, mixing well in between each. Then, add vanilla and mix until incorporated.

  6. To the butter mixture, add ⅓ of the dry ingredients and mix until incorporated, then about ⅓ of the milk and mix. Continue alternating until all of the dry ingredients and milk have been combined in the batter.

  7. Divide the batter into the cupcake tins, filling each about ¾ full.

  8. Bake for 18-22 minutes, until a toothpick comes out with a few moist crumbs, or clean. If the toothpick has liquid batter on it, continue to bake for 1-2 minutes and check again.

  9. Allow cupcakes to cool completely before filling and icing.

  10. For the ganache: While the cupcakes are cooling, prepare your ganache.

  11. Heat heavy cream and corn syrup in a saucepan until bubbles appear at the edge of the pan.

  12. Remove from the heat, pour the chocolate overtop. Let stand for 2 minutes.

  13. Add butter, whisk until smooth.

  14. Once the cupcakes have cooled, remove the centers with a cupcake corer or apple corer and fill the centers with the chocolate ganache.

  15. For the icing: Put your oven on broil. Spread the marshmallows out on a baking sheet lined with parchment paper.

  16. Place the baking sheet on the lower rack in your oven and broil until the marshmallows are nicely browned (30-90 seconds). DO NOT TAKE YOUR EYES OFF THE MARSHMALLOWS! They’ll burn quickly.

  17. Remove the baking sheet from the oven and set aside to cool for about 10 minutes. If you add the toasted marshmallows to the buttercream when they’re too hot, they’ll cause the butter to melt.

  18. In a large bowl use an electric mixer with a whisk attachment to combine the butter and powdered sugar on low speed. Once combined, increase to medium-high speed for 1 minute.

  19. Add vanilla, salt, marshmallow cream, and toasted marshmallows. Start on low speed, then increase to medium-high for 3-4 minutes until icing is light and fluffy.

  20. To ice the cupcakes, scoop the icing with a cookie scoop onto each completely cooled cupcake, or spread with a butter knife. Do not pipe the icing, as the toasted marshmallows will get suck in your piping tip.



Notes:

  • You can adjust this recipe a few ways:

    • Use a meringue icing instead of toasted marshmallow icing. I recommend using a blowtorch to toast the meringue once it is on your cupcakes.

    • Fill the cupcakes with meringue frosting (or the toasted marshmallow frosting) and top the cupcakes with a chocolate buttercream (like this one)

    • Skip the icing and just spread or scoop marshmallow fluff onto the cupcakes.




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