S'mores Cupcakes
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S'mores Cupcakes
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Cupcakes with chocolate ganache and marshmallow frosting
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Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1-1/3 cups graham flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1½ teaspoons ground cinnamon
- 10 ounces unsalted butter, room temperature (1¼ cups)
- 2 cups light brown sugar
- ¼ cup honey
- 6 eggs
- 2 teaspoons vanilla extract
For the Chocolate Ganache Glaze:
- 4 ounces semisweet chocolate finely chopped
- ½ cup heavy cream
For the Marshmallow Frosting:
- 1 envelope unflavored gelatin 1 tablespoon
- ⅓ cup plus ¼ cup cold water
- 1 cup granulated sugar
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Instructions
- 1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
- 2. With an electric mixer on medium-high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture and mix until just combined.
- 3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until golden brown and a thin knife inserted in the centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month.
- 4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over chocolate. Working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
- 5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften, about 5 minutes.
- 6. Heat the remaining ¼ cup water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used immediately because it will harden.)
- 7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately.
Nutrition Information
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Calories
294kcal
(15%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
73mg
(24%)
Sodium
171mg
(7%)
Potassium
116mg
(3%)
Sugar
30g
(60%)
Vitamin A
430IU
(9%)
Calcium
47mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 171mg | 7% |
| Potassium | 116mg | 2% |
| Sugar | 30g | 60% |
| Vitamin A | 430IU | 9% |
| Calcium | 47mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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