"Make this," she told me. I was extremely eager to do so, as cupcakes are some of the things I most love baking/decorating. Combining my love of cupcakes with my desire for s'mores, there was no way these cupcakes weren't being made.
The basis of these cupcakes, made in honor of some cousins coming from up North to visit, is a simple graham cracker cupcake. First, preheat your oven to 350F and line a muffin tin with paper liners.
Next comes the batter. To make that, you must have 1 cup of graham cracker crumbs, which is, approximately, 9 crackers if you're grinding it yourself, as I was. With my mother's knowledge of how to use our food processor, I finely ground the crackers into crumbs.
|Look at those glorious graham cracker crumbs|
|Unmixed dry ingredients|
|The power of the whisk has been applied|
|Make certain the butter is room temperature|
|Nice and fluffy|
|Looks so delicious|
|So thankful for the stand mixer|
|And the batter is completed!|
|(I can attest to the fact the batter alone tastes good)|
|The batter was nicely divided about into 3/4 of the muffin cup|
|Look how nice, neat and equal it divided|
|Look; my reflection with the baking cupcakes|
|Mid baking of the cupcakes|
|Chilling in the tin|
|Such an artistic shot of delicious cupcakes|
Bring 1/3 of a cup of heavy cream (we used whipping cream) to a boil. Once it's boiled, remove from the heat and add 6 ounces of bittersweet chocolate. Let that sit for 5 minutes before whisking to combine. Originally, we tried to use Hersey's milk chocolate, but quickly realized we had misread the packaging and had far too little chocolate, creating a slight disaster as we inadvertently created hot chocolate. Thankfully, due to how many chocolate chip bags we have lying about in the kitchen, we were able to find a bag of the correct chocolate and added it until the ganache became ganache again.
The marshmallows went more smoothly. Place 12 large marshmallows, the classic s'more ones, on a parchment-lined baking sheet. Be certain they're a bit apart so that they don't stick together. Bake them on the top rack, we just kept it at 350F, until golden and deflated. That should take about 6 to 10 minutes. Then just let them cool and then you're ready to assemble.
|Convenient oven marshmallow roasting|
|Beautiful shot of bitten cupcake|
The cupcakes were refrigerated for about a week and a half, and I can attest they were still good, though the cupcake did become more muffin-like in texture. The ganache and the marshmallow, however, made up for that.
Give these cupcakes a try! Here's a link to the online version of the recipe, but I will include the ingredient list after the signature.
Your Friendly Teenage Baker
Cupcake ingredient list:
- 1 cup graham cracker crumbs (about 9 crackers)
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 1/3 cup heavy cream (we used light whipping cream)
- 6 ounces bittersweet chocolate, chopped
- 12 large marshmallows