S’mores Cupcakes

S'mores Cupcakes // shutterbean

Let’s just say this together. S’mores Cupcakes.  SAAAAAAHMORES CUP-CAAAAKES.

S'mores Cupcakes // shutterbean

You might need to sit down for this.  Wait, why are you not sitting? Standing in line for the train? Cool.

I’ll wait.

S'mores Cupcakes // shutterbean

Graham crackers are mixed into buttery cake batter to form an amazing cupcake base. The cupcake is then topped with a rich ganache and jeweled with a toasted marshmallow crown on top of that.

Hummina hummina hummina. Yes please, thank you, OMG I CAN’T STOP EATING THEM GET THEM OUT OF MY FACE, The end.

And we’re off!

There are three steps to this cupcake situation. Fret not. The steps are EASY.

They go like this.

CUPCAKE

GANACHE

MARSHMALLOW

S'mores Cupcakes // shutterbean

Graham crackers get SMASHED. I think about taxes when I’m doing the smashing.

S'mores Cupcakes // shutterbean

All the dry ingredients including the graham crumbs get mixed together in a bowl. Set aside.

S'mores Cupcakes // shutterbean

Butter and sugar get creamed. Eggs go in. Vanilla follows.

S'mores Cupcakes // shutterbean

Dry meets wet.

S'mores Cupcakes // shutterbean

Milk addition in between dry.

S'mores Cupcakes // shutterbean

Batter up!

S'mores Cupcakes // shutterbean

Filled!

S'mores Cupcakes // shutterbean

Baked. Cool.

S'mores Cupcakes // shutterbean

GANACHE.  Marshmallows are for later.  They just looked cute so I put them in there.

S'mores Cupcakes // shutterbean

Milk gets heated. Chopped chocolate goes in. Ganache is formed.

S'mores Cupcakes // shutterbean

It’s alchemy.

S'mores Cupcakes // shutterbean

Speaking of cute…

S'mores Cupcakes // shutterbean

Don’t worry, I turned their faces around and put them on a parchment lined sheet.

We’re gonna toast them!

S'mores Cupcakes // shutterbean

Look at these plump little guys!  We let them sit. I totally thought they would stick to the paper but they didn’t!

S'mores Cupcakes // shutterbean

And we frost….

S'mores Cupcakes // shutterbean

Yes yes.

S'mores Cupcakes // shutterbean

And we top…

S'mores Cupcakes // shutterbean

And we look at our loot.

S'mores Cupcakes // shutterbean

And we eat them. ALL. Or we share with friends.  Our friends are lucky.

S'mores Cupcakes // shutterbean

So how does the cake part taste?

I AM SO INTO IT.

Think of the texture of a bran muffin but with the buttery taste of a graham cracker crust.

S’mores Cupcakes

makes  12 cupcakes

recipe from Real Simple Magazine

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 semisweet chocolate, chopped

for the topping:

  • 12 large marshmallows

 

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.

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.

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.

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.

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.

make the topping:

Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart. Bake on the top rack until golden and deflated, 6 to 10 minutes. Let cool.

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.

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60 Comments

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  • Jessica
    August 13, 2014

    Woah! This is amazing! And the attention to detail in your photos and styling is sooooo good! Thank you Tracy!

  • August 13, 2014

    So glad you didn’t make us wait long for the cupcakes after the photo post a few days ago. These look outstanding! I love those marshallows!

  • D’awww these are so pretty Tracy! Love it!

  • August 13, 2014

    These look so delicious there might be a little drool . Which is gross but also a compliment.

  • August 13, 2014

    This is definitely a cupcake I can get behind! I’ll bookmark it for my next cookout!

  • i have every ingredient i need to make this cupcake happen in my kitchen STAT.

  • August 13, 2014

    Those look terrible.
    You should send them all to me to dispose of (starts drooling in anticipation)

  • Sarah R.
    August 13, 2014

    Can we just talk about that shot of the cookie sheet covered in perfectly toasted marshmallow domes? My instinct is to grab that tray and run to keep those all to myself.

  • August 13, 2014

    These look amazing!! Definitely want to try them :)

    Would you like to join my Student Box Swap (UK college and university students only)? Check my blog for more details!
    laurenslittleblogs.blogspot.co.uk

    xx

  • Talia
    August 13, 2014

    What beautiful photos! (the marshmallows on the cookie sheet – stunning!)

  • August 13, 2014

    Our favorite cupcake bakery makes an amazing s’mores cupcake similar to these! SO good! And marshmallows are so much cuter with faces haha.

  • Elizabeth
    August 13, 2014

    Smores as cupcakes?! How am I supposed to concentrate today after seeing this? They look amazing!

  • August 13, 2014

    I will eat them all, thank you. Yummm.

    xoxo
    Taylor

  • Susan
    August 13, 2014

    Tracy- Quick question: Do the marshmallows go in the oven at the same temperature the cupcakes were baked at? 350 deg F? Just wanted to double check. Cupcakes look great!

    • Tracy
      August 13, 2014

      yup! :)

  • fusilliamy
    August 13, 2014

    First things first, I’m the….no. I’m making these tomorrow. Second, I can’t wait to bash some graham crackers!!!

  • August 13, 2014

    Happy dance, happy dance!! I can totally see a cheesecake incarnation of these with that graham base…I’m a BIG fan of graham crackers. Would it be weird to tell you you’re speaking my love language with these cupcakes? = )

  • Celeste
    August 13, 2014

    Wow. And Yes. Also, Thank you.

  • August 13, 2014

    Uh…YUM!!! I made S’mores bars with Golden Grahams this week, just like a Rice Krispy treat only 100 times better! These are going on my list of things to make too, can’t have too many S’mores recipes!

  • August 13, 2014

    THESE LOOK SO GOOD! And those marshmallows are adorable.

  • August 13, 2014

    The fact that you mixed the graham crackers into the batter is what makes you a genius. Genius, I tell you! These look so insanely delicious and I absolutely love s’mores. I can’t wait to try these! Yum yum yum!

  • August 13, 2014

    Woah! These look amazing. You are brilliant. Thank you for making the world a better place.

  • August 13, 2014

    I missed how long the cupcakes bake?

    • Tracy
      August 13, 2014

      Fixed. 20-24 minutes :)

  • Tracy
    August 13, 2014

    Tracy I LOVE s’mores and these look divine! Can’t wait to try!!!

  • Kate
    August 13, 2014

    omg… tracy, you made my day <3

  • Laura
    August 13, 2014

    you’re the worst. I wasn’t supposed to give in until the weekend.. ;)

  • Not fair Tracy, not fair. Sitting here back in my cubicle after a week of holidays and drooling on my keyboard – all before my morning cuppa.
    You play dirty lady, and I am so into the results!

  • August 13, 2014

    I found graham crackers here in melbourne, can you believe it? super excited. I had my eye on a graham cracker crusted key lime pie, but this…. x

  • August 13, 2014

    These look insane! Although we don’t have graham crackers in london so I’ll have to make my own!!
    http://youtube.com/addalittlefood

  • August 13, 2014

    Oh my goshhhh these look so good. Also! I’m really happy to see you made a graham cracker cupcake because I always get irrationally angry when people make s’mores cupcakes with chocolate cupcake base.

  • Stacy
    August 13, 2014

    I forgot I ripped out that recipe and wanted to make them – thanks for the reminder!! So glad I got see the process. Totally making these!

  • Nissa
    August 13, 2014

    Hi Tracy! First off, these cupcakes are happening STAT. Next (completely unrelated to this post) I’ve tried making your Lemon Chicken and your Siracha Glazed Chicken and while the sauces were AMAZING I feel like the chicken didn’t really absorb any of it :( any tips? I didn’t marinate the Lemon Chicken, but the other I marinated for about 40 minutes. Thank you :)

    • Tracy
      August 13, 2014

      Hmmm! That’s curious. I think they’re both pretty flavorful. The lemon chicken really isn’t meant to be marinated because the lemon juice can cook the chicken. It’s really all about the sauce on top!

  • August 13, 2014

    THANK YOU FOR THIS! my friend is obsessed with s’mores and she’s getting married this weekend, i’m totally making and taking these for the bridesmaid sleepover the night before the wedding.

  • August 13, 2014

    Totally craving these right now!

  • August 14, 2014

    I forgot about this recipe so I’m SO glad you have reminded me!!!!

  • August 14, 2014

    Just noticed – I like the extra emphasis on ‘large marshmallows’ ;-)

    • Tracy
      August 14, 2014

      oh gosh! :(

  • Naomi
    August 15, 2014

    Is it ok to make these a day in advance? Just wondering how the toasted marshmallow holds up. Thanks.

  • I almost hit my head on my computer screen…I wanted to jump into these photos and eat ALL of the cupcakes! The photos are so beautiful, I could see a gigantic one hanging on the wall of a dining room…dinner guests would go mad, just sayin :)

  • August 17, 2014

    You have the cutest cupcakes in all the lands. I want to lick that hot baking sheet with toasted marshmallows.

  • August 17, 2014

    The complete toasted marshmallow on top is amazing! These look too good to be true!

  • Marie
    August 21, 2014

    I want to make these so bad! But I have a 8 week old baby and should nap. The internal conflict is hard. Haha :)

    • Tracy
      August 21, 2014

      I NEVER slept while Cooper slept even though EVERYONE TOLD ME TO! Good luck! :)

  • megan
    August 21, 2014

    i made these today.. so good… i ended up broiling the mallows and just smooching them on top.. my first batch deflated and became so hard when i did them on 350…

  • Lori
    August 24, 2014

    They look delish and I love your photos!

  • Carrie
    August 30, 2014

    Made these and they were fantastic!!! I also filled them with a marshmallow creme frosting. YUM!

  • September 1, 2014

    I really like the words that are coming out of your mouth. Or… um… fingers? I don’t know. I want to eat these cupcakes.

  • September 8, 2014

    I was SO excited to make these but kinda bummed when I did. The beautiful roasted ‘mallows were impossible to bite through without ending up with a cupcake mess in your hand. They were so sticky and chewy. Ended up freezing them and then cutting two small pieces to put on top.

    • Tracy
      September 8, 2014

      Hmm. I didn’t find that to be a challenge when I made them/ate them. I am sorry it didn’t work out for you!

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