I absolutely adore s’mores. They bring back memories of high school bonfires, with crackles of fire dancing up into the night sky, and carefree summer days. So this past week when my Chief Culinary Consultant’s mom said she bought graham crackers, Hershey’s chocolate bars and marshmallows for s’mores one night, I was totally excited. Even though the boys initially said that “only girls and little kids get excited about s’mores” they definitely went back for seconds and thirds and admitted that s’mores were better than they remembered. See, s’mores are fun for everyone! Ha! So when thinking about what I wanted to bake up this week, I immediately decided that it had to be something s’mores-related. Enter these cupcakes. Which taste pretty much exactly like s’mores.
The cupcake batter smelled like a big ol’ pile of graham crackers once it was mixed up. Who would have thought that graham cracker smell could be intoxicating? It totally was.
Cool the cupcakes, then top them with chocolate ganache and a big heaping pile of marshmallow frosting. If you have a kitchen torch, bust it out and toast up the marshmallow frosting. Mmmm… It’s amazing how much these really taste like traditional s’mores – the graham cupcakes are spot on and you definitely can’t mess up chocolate and marshmallow :)
So whether you grab a stick and some marshmallows over a fire or bake up these beauties, I hope you get to enjoy s’mores at least once this summer!
For the Cupcakes:
- 1½ cups (187.5 g) all-purpose flour
- 1-1/3 cups (40 g) graham flour
- 2 teaspoons baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- 10 ounces (283.5 g) unsalted butter, room temperature, (1¼ cups)
- 2 cups (440 g) light brown sugar
- ¼ cup (84.75 ml) honey
- 6 eggs
- 2 teaspoons vanilla extract
For the Chocolate Ganache Glaze:
- 4 ounces (113.4 g) semisweet chocolate, finely chopped
- ½ cup (119 ml) heavy cream
For the Marshmallow Frosting:
- 1 envelope unflavored gelatin, 1 tablespoon
- ⅓ cup (83.33 ml) plus ¼ cup cold water
- 1 cup (200 g) granulated sugar
- 1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
- 2. With an electric mixer on medium-high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture and mix until just combined.
- 3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until golden brown and a thin knife inserted in the centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month.
- 4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over chocolate. Working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
- 5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften, about 5 minutes.
- 6. Heat the remaining ¼ cup water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used immediately because it will harden.)
- 7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately.