KBC (Katryn’s Baking Corner) is back! It’s been awhile since the last post of this very occasional Rampant Cuisine feature because I’ve found certain baked good recipes that are so good that I just keep wanting to make them again and again. This is fine except for the fact that it means less experimentation of new recipes! However, when I saw a recipe for these S’mores cupcakes in a magazine I knew I needed to get out of my comfort zone and make these happen….especially since we still had leftover homemade graham crackers and marshmallows in the freezer from when we made these. I’m glad I did because these are tasty! The ground graham crackers in the cake give these a hearty texture and intriguing flavor and the ganache and roasted marshmallow complete the s’mores experience without needing to leave the city to build a bonfire. Plus, you’ll impress your friends because these look incredible. We know the summer’s almost over (although with the 90s temps here in DC you wouldn’t know it!) but we think you should extend it just a little more with this twist on a s’more.
Based on this recipe
Makes 12 Cupcakes
Hands-On Time: 40m
Total Time: 1hr 40m
For the cupcakes:
1 cup graham cracker crumbs (from 9 crackers)
1 cup all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon fine 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 whole milk
For the ganache:
1/3 cup heavy cream
6 ounces bittersweet chocolate, chopped
For the topping:
12 large marshmallows
1. Make the cupcakes: Heat oven to 350° F with the racks in the middle and top positions. Line a standard 12-cup muffin tin with paper liners. Whisk together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl.
2. Beat the butter and sugar in a separate bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and add the dry ingredients and milk alternately, beginning and ending with the dry ingredients and mixing well between additions. Mix until just combined.
3. Divide the batter among the muffin cups. Bake, on the middle rack, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Cool in the tin for 10 minutes; transfer to a wire rack to cool completely.
4. Make the ganache: Meanwhile, bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly.
5. Make the topping: Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart. Bake on the top rack until soft, about 5 minutes. Then turn your broiler to high and broil the marshmallows for about 2 minutes until the tops are golden. Let cool.
6. Assemble the cupcakes: Divide the ganache among the cupcakes, then top each with a toasted marshmallow. Let sit until the ganache is almost firm to the touch, 15 to 20 minutes, before serving.