S'more Cupcakes
Sweet graham cracker cupcakes filled with chocolate ganache and topped with toasted meringue frosting. It's your favorite campfire treat in cupcake form!
Servings: 12
Ingredients
Graham Cracker Cupcakes
- ½ cup graham cracker crumbs (62 g)
- 1 ¼ cup all-purpose flour (165 g)
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon optional
- 1 cup brown sugar (200 g), packed
- ½ cup unsalted butter (113 g) melted, slightly cooled
- 2 Tablespoon grapeseed oil (25 g) or other neutral flavored oil
- 2 teaspoon pure vanilla extract
- 2 large eggs room temp
Ganache Filling
- ⅔ cup dark chocolate (114 g) chopped
- ½ cup heavy cream (114 g)
Meringue Frosting
- 4 large egg whites (140 g)
- 1 cup granulated sugar (200 g)
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350℉. Line muffin tray with liners. Set aside.
- Whisk together graham cracker crumbs, flour, baking powder, salt, and cinnamon. Set aside.
- In the the bowl of a stand mixer fitted with a paddle attachment, mix brown sugar, melted butter, oil, and vanilla on medium speed until well combined. Add eggs one at a time and beat until smooth.
- Add the dry flour mixture to wet ingredients. Mix on low speed until just combined. Scrape down the sides of the bowl to ensure thorough mixing.
- Distribute batter evenly into prepared muffin pan. Bake in center rack of preheated oven for 20-22 minutes, until the tops of cupcakes are golden brown. Toothpick inserted in center of cupcakes should come out clean. Cool in muffin pan for 5 minutes. Then, unmold and transfer cupcakes to wire cooling rack.
Ganache Filling
- Place chopped chocolate in a small bowl.
- Bring cream to a boil (stove top or microwave). Pour hot cream over chocolate. Let mixture sit undisturbed for one minute.
- Using a heat-resistance spatula stir the mixture until smooth. Begin in one spot, stirring in a small circle, then gradually increasing size of circle. Cover the bowl with plastic wrap. Place ganache in the fridge for about 15 minutes to thicken.
- Give mixture a good stir. Then, transfer to a piping bag fitted with a plain medium round tip. Set aside until assembly.
Meringue Frosting
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches 160℉.
- Return bowl to stand mixer fitted with a whisk attachment. Add in cream of tartar and vanilla. Beat at medium speed until mixture holds stiff peaks. Mixture will be pale white in color and should be shiny and glossy.
- Prepare a piping bag with a large decorator's tip. Spoon frosting into the piping bag and prepare for assembly.
Assembly
- Punch a shallow hole into each cupcake using a small round cookie cutter. Or, simply use a pairing knife to cut out shallow hole.
- Pipe chocolate ganache filling into each cupcake cavity. Pipe marshmallow frosting over ganache to keep it hidden.
- Use a kitchen torch to brown and toast the meringue frosting. If desired, garnish with a piece of chocolate. Serve immediately.
Notes
Best served immediately.