Monday, April 23, 2012

S'mores Cupcakes

This s'mores cupcake is way better than a regular s'more. It has a graham cracker cake base made with pulverized graham cracker crumbs. Its filled with marshmallow fluff and chocolate ganache then topped with more ganache and marshmallow buttercream frosting and garnished with graham cracker crumbs. I had originally saw a s'mores cake that was beautiful and thought it would be a good contender for the cake-off we had at my work. The cake had a major structural problem tho, the recipe contained no regular flour. It used all graham cracker crumbs in place of any flour. I didn't think this cake would hold up to being transported to work so I decided to sub some flour for some of the crumbs  and tryout a cupcake version. They turned out wonderful, yummy s'more flavor but a larger proportion of chocolate. I doubled the batch to make 24 to bring half to my Auntie's surprise birthday party and half to my boyfriends house. The cupcakes were a big hit and everyone really liked them but I personally liked the cookie dough ones better so I made that for the competition. Its hard to top cookie dough.

One problem I had with this cupcake was the chocolate ganache on top of the cake compressed the fluff, as you can see in the picture below, and dispersed the fluff throughout the cake. Next time I would try placing some of the removed cake back on top of the cut hole where the filling is to prevent this problem. It didn't effect the taste at all, it just didn't look as pretty when you bit into it.

I had wanted to make the filling all marshmallow but I ran out of fluff!

S'mores Cupcakes

makes 12 cupcakes

For the Cupcakes
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

1/2 teaspoon salt
 1/2 cup (1 stick) unsalted butter, room temperature
 3/4 cups sugar
 2 large eggs, room temperature 
 1 teaspoon vanilla extract
 3/4 cup whole milk, room temperature 

Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Gather and Measure all ingredients. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Combine milk and vanilla in a measuring cup. Lightly whisk together the eggs.
Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating just to blend and scraping down the sides after each addition. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

For the Ganache
8 ounces chopped semi or bittersweet chocolate
1/2 cup heavy cream

Place the chopped chocolate in a small bowl. Heat the cream in small sauce pan on the stove until its just boiling. Pour the cream over the chocolate and do not touch it for two full minutes. Then stir until smooth and let it cool until thickened.

For the Filling
Marshmallow fluff

When the cupcakes are fully cooled, core them using a small pairing knife, melon baller, or apple corer. Fill with marshmallow fluff and spread a thick layer of ganache over the top.

For the Marshmallow Buttercream

6 tbsp. unsalted butter, room temperature 
1 1/4 cups powdered sugar
1 cup Marshmallow Fluff
2 tablespoons heavy cream (or more for desired consistency)

In a medium bowl beat together the butter, fluff and powdered sugar until fluffy. Beat in the heavy cream until its the desired consistency. Top cupcakes as desired.

No comments:

Post a Comment