S’mores Cupcakes

There are three things I remember about my summers spent at Girl Scouts camp: 1. Having your mom write your name on your underwear is embarrassing but useful, 2. There are spiders in the latrines, and 3. The best part is always the campfires with s’mores.

I haven’t ventured for an overnighter in the great outdoors for some time now, but that doesn’t mean I can’t switch out the bonfire for a kitchen torch-god knows I prefer to eat my s’mores sans mosquitoes-and give the boyfriend heart palpitations at the same time:

“Uh, what are you doing?”

“Torching.”

“You know what you’re doing?”

“Sorta’.”

This recipe comes from Society Bakery in Dallas, Texas, courtesy of Bon Appétit. Apparently, all of the former campers now turned kitchen slaves out there say they “can’t get enough of” these cupcakes. And after making and trying one myself, I have to agree that they’re extremely addictive.

The graham cracker cupcake is moist and light and the bittersweet chocolate ganache pairs with the marshmallow stuffed inside the cupcake, and toasted on the top, perfectly. I say all of this a little loftily: ‘pairing’ and whatnot, but who are we kidding? It’s a s’more! You can’t go wrong!

*Sidenote: If you ever find yourself splashing on sexy perfume instead of practical bug spray to impress the young male camp counselor who’s your hike leader for the wild & untamed woods that day, DON’T DO IT.

Equipment:

  • Stand or handheld mixer
  • Kitchen torch [optional; can use the oven, too]
  • Food processor or blender
  • Apple or cupcake corer [optional; I just used a knife]
  • Whisk

Ingredients:

  • 1 1/2 cups finely ground graham cracker crumbs [about 15 whole grahams ground in a processor or blender]
  • 1/2 cup flour
  • 2 1/2 tsp. baking powder
  • 1 stick [1/2 cup] unsalted butter, rm. temp.
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 cup whole milk
  • 8 oz. bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 3/4 cup + 7 oz. jar of marshmallow creme

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.

Whisk graham crumbs, flour, baking powder, and pinch of salt in a medium bowl. In another large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla.

Add graham cracker mix in 3 additions, alternating with milk in 2 additions [beginning and ending with graham mix]. Divide batter among muffin cups. *Note: The cups will be very full. This is one of those cupcake recipes where the cupcake top is very wide.

Bake about 22 min. Transfer to cooling rack and let cool completely.

Place chocolate in a medium bowl. In a small saucepan, bring cream just to a boil and pour over chocolate. Let sit 1 min., then stir with a spatula until smooth.

Core center of cupcakes, or, using a paring knife, cut a round hole [about 1-inch down] into the cupcakes. Remove the cut parts and eat/discard. Spoon about 3/4 cup marshmallow into a ziplock bag, pushing into a bottom corner. Snip off corner and pipe marshmallow into the holes of the cupcakes. Spread ganache evenly over each cupcake top. Let set for about 10 min.

To toast, you can either preheat your oven’s broiler, coat a rimmed baking sheet with nonstick spray, spoon dollops of marshmallow creme on the sheet, broil until slightly charred [1-2 min.], and then spoon onto the tops of the cupcakes…OR you can dollop the creme directly onto the cupcake and torch it.

*Note: The creme will start to flatten and spread once on the cupcake for a bit, even after torching. If you don’t want the creme to ooze over the sides of the cupcakes, make sure to use only a scant dollop. Next time I might just plop a large marshmallow [forget the creme!] on the cupcake and torch. That way, no mess.

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