Remember way back at Thanksgiving, wow that seems like forever ago and it really wasn't, I shared all my prep. One of the things I was making were S'mores cupcakes.
What could be better on a cool fall night after stuffing oneself to the brim than sitting out on the porch, fire crackling and a S'mores cupcakes in hand?
Graham Cracker Cupcakes
3 1/4 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cinnamon graham cracker crumbs
1/2 cup dark brown sugar
1/4 cup unsalted butter, melted
1 cup unsalted butter, room temperature
1 1/2 cups sugar
5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature (keep the other 2 egg whites for the Marshmallow Creme)
2 teaspoons vanilla extract
1 1/3 cups whole milk, room temperature
- Combine the graham cracker crumbs and brown sugar and the 1/4 cup melted butter. Stir until combined, and set aside.
- Sift together the flour, baking powder and salt
- In a mixer cream the butter, once fluffy add the sugar a little at a time, beat until it is light and fluffy.
- Add the egg yolks one at a time, mixing until the yellow is incorporated
- Add the flour and milk alternately starting and ending with the flour mixture.
- In a separate bowl beat the egg whites until medium stiff peaks form, fold into batter.
-Fold Graham cracker crumb mixture into batter
-Scoop batter into lined cupcake tin
- Cook 25-30 min. at 350 degrees
Once the cupcakes have cooled its time to hollow them out. Take a sharp knife and cut into them in a circular motion and pull out the plug. Keep them...they are so tasty!
1 cup sugar, divided
1/4 cup water
4 egg whites
Pinch of salt
1 teaspoon vanilla extract
Special equipment needed: Candy Thermometer
- Combine 3/4 cup of sugar and 1/4 cup water in a saucepan, attach a candy thermometer to the pan and cook until temperature reaches 240 degrees
- While the sugar is cooking mix the egg whites, salt and vanilla until frothy.
- Slowly add the remaining 1/4 cup of sugar and whip until medium peeks form.
- Pour the hot syrup into the Meringue in a slow steady stream
- Continue whipping until Meringue is cool and stiff peaks have been formed.
Now the tricky part, before the Meringue is done you need to make the Ganache
2/3 cup heavy Cream
6 oz semi sweet chocolate (cut up)
1 tablespoon corn syrup
- Heat heavy cream in a small saucepan until fun shy of boiling
- add the chocolate and let sit a min or two
- add corn syrup and stir until everything is incorporated
Fill your cupcakes with the creme, spoon on some ganache and then top them with some more creme. If you wait to long to top the cupcakes the creme won't be as light and fluffy.
As a finishing touch I added a broken up bit of graham cracker.
These were fun to make and oh so good!
I think next time I make them I will do them as mini's,