S'more Cupcakes
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
-
Cupcakes
- 2 cups graham cracker crumbs
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 large eggs, separated
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup milk
-
Ganache
- 2 ounces semisweet chocolate
- 1⁄4 cup heavy cream
- 1 tablespoon confectioners' sugar
-
Marshmallow Fluff Buttercream
- 1 cup butter
- 1 (7 ounce) jar marshmallow creme
- 3 cups confectioners' sugar
- 1 tablespoon milk
directions
- Preheat the oven to 350°F Line 24 muffin tins with paper liners.
- In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside.
- Replace the mixer bowl and fit with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
- Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.
- Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated.
- Divide the batter evenly in tins, about 2/3 full. Bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then remove and let cool completely.
- Combine ganache ingredients (semi-sweet chocoalte, heavy cream, and confectioners sugar) in a microwave-safe bowl. Microwave on high for 20-30 seconds. Whisk together until smooth. Chill in refrigerator until ready to use.
- Once cupcakes are cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though). Fill with chocolate ganache.
- Beat butter for marshmallow buttercream until fluffy. Beat in marshmallow creme until incorporated.
- Add confectioner's sugar and beat until fluffy (3-5 minutes). If needed, add milk to achieve desired consistency.
- Frost cupcakes with buttercream and garnish with graham cracker crumbs and chocolate.
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