Friday, March 12, 2010

S'more Cupcakes

S'more Cupcakes
slightly adapted from Bakerella

1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb Topping
1/2 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup butter, melted

4 ounces semi-sweet chocolate
1/2 cup heavy cream

Preheat oven to 350 degrees.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and graham cracker crumbs into the other.
Add 1/2 cup milk, one egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs into a small bowl and pour on the melted butter.  Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.  
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture. 

Bake cupcakes for about 15 minutes.  Place a cookie sheet underneath when you bake just in case.  I had a little bit ooze over into the oven ... oops.

This recipe will make at least 12 cupcakes.  I had some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the cream on the stove in a double broiler.  Heat the cream until just before it boils.  Remove and pour over chocolate.  Stir until completely melted and smooth.  Pour over cupcakes and add one more marshmallow if you desire.  



{cooks note}

If you do not have a double boiler, you can make your own.  Heat up water in a saucepan and place a glass bowl over the top, making sure the water does not ever touch the bowl.  The ganache recipe originally called for butter too, but I didn't like how thin it turns out. Plus it adds way too much fat for my liking.  The cream and chocolate are the perfect combination for a ganache.

The ingredients.

The dry ingredients for the graham cracker batter.

I crush my graham crackers right in the bag.

The dry ingredients for the chocolate batter.

Just before you add the graham cracker crumbs for the crumb mixture.

I made these just before Valentine's Day, so I used these cupcake liners.

The graham cracker batter.  Fill about a 1/4 of the cup.

Add crumb mixture and half a jumbo marshmallow.

Add chocolate batter and some more graham cracker crumb mixture.

Hot out of the oven.  See the marshmallow still bubbling?  Yeah, baby.

You can use chocolate baking squares or these chocolate chips.  High quality chips is a must for ganache.

I weighed my chips since they weren't premeasured baking squares.

Once the ganache is finished, top the cupcake with a marshmallow and ganache.  Don't even think about how you are going to eat this giant of a cupcake, just do it.


Chief Momma said...

These are low-fat, right? :)

Alayne said...

Um, yum! I want to know where you are taking all of these delicious goodies when you bake them for your blog? I'm only a stone's throw away, ya know!!! :-)