S'mores Cupcakes
User Reviews
0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
-
Total Time
1 hr 50 mins
-
Servings
12 Cupcakes
-
Course
Dessert
-
Cuisine
International
S'mores Cupcakes
Report
A recipe for S'mores Cupcakes! These graham cracker cupcakes are filled with a milk chocolate ganache and topped with a marshmallow buttercream frosting.
Share:
Ingredients
Graham Cracker Cupcakes:
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar 50 grams
- 1/4 cup maple syrup 60 milliliters
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 190 grams
- 1/2 cup graham crackers finely crushed, 55 grams
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch nutmeg freshly grated
- 1/2 cup milk
Milk chocolate ganache:
- 6 ounces milk chocolate chips
- 1/2 cup heavy cream
Marshmallow Frosting:
- 1/2 cup unsalted butter softened at room temperature
- 1 cup marshmallow fluff 110 grams
- 3 cups powdered sugar 375 grams
- 2 tablespoons milk 30 milliliters
Garnish:
- marshmallow toasted
- milk chocolate pieces
- graham crackers
- graham cracker crumbs
Instructions
To make the cupcakes:
- Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the maple syrup, then the eggs one at a time, and the vanilla extract.
- In a medium bowl, combine the flour, crushed graham crackers, baking powder, baking soda, salt, and nutmeg.
- Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
- Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop).
- Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 18-20 minutes. Allow to cool on wire racks.
To make the milk chocolate ganache:
- Pour cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the chocolate chips.
- Allow to rest for 30 seconds before whisking until smooth.
- Transfer to a small bowl, cover, and refrigerate, whisking occasionally, until firm enough to pipe.
To make the marshmallow frosting:
- In a large bowl, beat together the butter and marshmallow fluff until smooth.
- Slowly beat in the powdered sugar. Beat in just enough milk to make a smooth and light marshmallow buttercream. Refrigerate until needed.
To assemble:
- Use a small spoon to remove the center of each cupcake.
- Pipe the prepared milk chocolate ganache into the center of each cupcake.
- Transfer the marshmallow frosting to a piping bag with desired tip and pipe over each cupcake.
- Garnish with toasted marshmallows, graham crackers, and chocolate immediately before serving.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
