We Want S’Mores Cupcakes
No matter what holiday you choose to celebrate, or not celebrate, or anything between… there is always a reason to celebrate a homemade cupcake. Especially when it includes chocolate ganache and toasted marshmallows.
The only thing you need is a warm fire and cup of cocoa to complete the joy.
It’s all in the little things, that joy. Little things like S’mores cupcakes – pass the cocoa!
These are very easy to make, and not too time consuming. The chocolate ganache can be made a day ahead of time and stored at room temp, the graham cracker crumbs and toasted marshmallows are done in a matter of moments, and the cupcakes bake off in 12-15!
There is really nothing like the real S’Mores experience, but if it is too cold outside, or you don’t feel like chopping wood for the fire, well these are, dare I say it – even better.
We want S’Mores Cupcakes
S'Mores Cupcakes with Chocolate Ganache, Crushed Grahams and Toasted Marshmallows.
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes
For Cupcake Batter:
1/4 cup butter softened to room temp
3/4 cup light brown sugar
1 Tablespoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup milk
1/2 cup [or 5 oz] bittersweet chocolate chips
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces bittersweet or dark chocolate, chopped into small pieces
1 Tablespoon vanilla extract
A few graham crackers, crushed into large crumbs
12 large marshmallows [plus a few extra just in case]
Preheat oven to 350F.
Line 1 muffin tin with paper liners
In a stand mixer on medium speed, combine butter and sugar and beat until smooth
Add eggs and vanilla and beat till smooth, scraping sides as necessary
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
With mixer on low, alternate adding 1/3 of the flour mixture with 1/3 of the milk at a time into the butter mixture and mix just until incorporated.
Fold in 1/2 cup bittersweet chocolate chips
Spoon batter into cupcake liners until 3/4 full
Bake 12-15 minutes, until cupcakes are golden and do not indent to the touch
Remove from oven to cool fully
Crush Grahams and set aside
Preheat oven broiler to low. Set marshmallows on a well oiled baking sheet and broil just until golden. WATCH VERY CAREFULLY! These cook very quickly - I recommend watching the entire process as they can burn in an instant.
Top each cooled cupcake with a generous portion of ganache, sprinkle with graham cracker crumbs and then top with a toasted marshmallow.
recipe and photos by chanelle sinclair
This recipe can very easily be made gluten free, too! Just sub the flour for your favourite GF flour blend, and use GF Grahams. Easy!