S'mores Cupcakes

Name: S'mores Cupcakes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT9H35M0.000S
Yield: 12 cupcakes
Ingredients: 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor); 1/2 cup all-purpose flour; 2 1/2 teaspoons baking powder; Pinch salt; 3/4 cup sugar; 1/2 cup unsalted butter, room temperature; 2 eggs; 1 teaspoon vanilla extract; 3/4 cup whole milk; 8 ounces bittersweet chocolate (not more than 61-percent cacao), chopped; 1/2 cup (scant) heavy whipping cream; 3/4 cup plus one 7-ounce jar marshmallow creme; Nonstick vegetable spray; Twelve 1-inch pieces broken graham crackers, for garnish

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Level: Intermediate

Total: 9 hr 35 min (includes cooling and standing times)
Active: 45 min

Yield: 12 cupcakes

Level: Intermediate

Total: 9 hr 35 min (includes cooling and standing times)
Active: 45 min

Yield: 12 cupcakes

Ingredients

Graham Cracker Cake:

1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)

1/2 cup all-purpose flour

2 1/2 teaspoons baking powder

Pinch salt

3/4 cup sugar

1/2 cup unsalted butter, room temperature

2 eggs

1 teaspoon vanilla extract

3/4 cup whole milk

Ganache:

8 ounces bittersweet chocolate (not more than 61-percent cacao), chopped

1/2 cup (scant) heavy whipping cream

3/4 cup plus one 7-ounce jar marshmallow creme

Nonstick vegetable spray

Twelve 1-inch pieces broken graham crackers, for garnish

Directions

For the graham cracker cake: Preheat the oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
Whisk together the graham crumbs, flour, baking powder and salt in a medium bowl. Beat the sugar and butter together in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, beating to blend between additions. Beat in the vanilla.
Add the graham-cracker mixture in 3 additions, alternating with the milk in 2 additions, beginning and ending with the graham-cracker mixture.
Divide the batter among the muffin cups. Bake until a tester inserted into the center comes out clean, about 22 minutes. Transfer to a rack and cool completely.
For the ganache: Place the chocolate in a medium bowl. Bring the cream just to a boil in a small saucepan, and then pour over the chocolate. Let stand for 1 minute, and then stir until smooth. Let cool until lukewarm.
For assembling: Push an apple corer about 1 inch into the top of each cupcake, removing the cake and forming a hole.
Spoon 3/4 cup marshmallow creme into a piping bag and pipe into the holes. Spread 2 teaspoons ganache over each cupcake. Let stand at room temperature for at least 8 hours.
Heat the broiler to low. Coat a rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow creme onto the sheet, and then broil until slightly charred, 1 to 2 minutes. Be sure to keep an eye on them the entire time, as they will brown very quickly.
Spoon a dollop of charred creme over each cupcake and garnish with a piece of graham cracker.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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