Guess what I did yesterday? I watched football. Now yesterday wasn’t an all day football watching day because there was no soccer (called football in basically any other country…), but it was still pretty glorious to have college football back. My Ags won a stupid close game that shouldn’t have gotten close, but a win is a win is a win. In addition to basking in the glory that is college football, I ate some of these very tasty s’more cupcakes. I love homemade graham cracker crusts and these cupcakes begin with a very delicious one. They all also a super soft and fudgy cake filled with homemade marshmallow creme, topped with the simplest chocolate ganache around and some graham cracker crumbs, if you’re feeling whimsy. The only sad thing about making these cupcakes was that I didn’t get to pipe the frosting because it’s a smooth and light ganache. I love a good ganache, but it’s not ideal for piping. Guess I will just have to make a cake or more cupcakes soon so I can bust out my piping set! I have my eye on some gorgeous cakes – stay tuned for updates #tease
Yield: 18 cupcakes Total Time (prep, cooking, cooling): about 2 hours
What you need:
- For the Crust
- 1 and 1/3 graham cracker crumbs (about 12 graham crackers) – use a food processor to speed things up!
- 5 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- For the Cupcakes
- 1 cup sugar
- 3/4 cup plus 2 tablespoons AP flour
- 6 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk, room temperature (I used 2% milk)
- 1/2 cup vegetable oil
- 1 egg
- 1.5 teaspoons vanilla
- 1/2 cup boiling water
- For the Marshmallow Creme
- 2 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- For the Ganache
- 1 cup milk chocolate chips
- 1 teaspoon vegetable oil
- 1/2 cup heavy whipping cream
- Preheat the oven to 325* and line a cupcake tin with liners – this makes 16 normal sized cupcakes
- Combine graham cracker crumbs, sugar, and butter in a small bowl and stir well with a spoon
- Place a heaping tablespoon of crumbs into each cupcake liner and then push the crumbs down with your fingers into an even layer
- Bake for 6 minutes and then set aside to cool
- In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together
- Add the milk, vegetable oil, egg, and vanilla and beat well with a hand mixer
- Add the boiling water and beat until full incorporated
- Place a little less than 1/4 cup of the batter into each cupcake liner. The batter is very thin, but that’s what makes it so moist!
- Bake for 20-22 minutes. Remove the cupcakes from the oven and allow to sit for about 5 minutes before removing to a cooling rack to cool completely
- Once the cupcakes are cool, make the marshmallow creme by bringing about 1 cup of water to a simmer and placing a bowl over the pot
- Combine the egg whites, sugar, and cream of tartar in the bowl over the water and whisk until the sugar dissolves
- Remove the bowl from the heat and beat until stiff peaks form. Use a hand mixer to save your strength! Once the peaks have formed, add the vanilla and mix until combined
- Place the creme into a piping bag and, with the cupcake coring end, fill the cupcakes with creme. I went a little bit light, but feel free to fill those bad boys up – you won’t run out of creme.
- In a medium pot, combine the chocolate chips with the oil over low heat and stir until the chocolate chips have melted and are smooth
- Remove from heat and add the heavy cream, stir until fully incorporated
- With a spoon, dollop the ganache on each cupcake and spread the ganache with the back of a spoon or a butter knife.
- Garnish with graham cracker crumbs!
This recipe is adapted from OMG Chocolate Desserts.