One summer time favorite is the ooey-gooey scrumptious S’more. We love the way the hot marshmallow blends with the chocolate and that crunch of the graham cracker. Well, we think these flavors and textures are even better when paired with a delicious cupcake!
Ingredients
For the cupcakes:
- 1 cup graham cracker crumbs (from about 9 crackers)
- 1 cup Swany White, 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 bittersweet chocolate, chopped
For the topping:
- 12 large marshmallows large marshmallows
Directions
For the cupcakes:
1.) Heat oven to 350° F ensuring that the racks are in the middle and top positions.
2.) Line a standard muffin tin with liners.
3.) Mix the graham cracker crumbs, flour, baking powder, and salt together in a medium bowl.
7.) Pour the batter evenly in the muffin cups the muffin cups (about 1/3 full) and bake on the middle rack, until a toothpick inserted in the center of a cupcake comes out clean. This should take about 20 to 24 minutes.
8.) Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
For the ganache:
1.) While your cupcakes are cooling, bring the cream to a boil in a small pot.
2.) Once boiling, remove from heat, add the chocolate, and let sit for 5 minutes.
3.) Whisk to combine to a nice creamy chocolate mixture.
4.) Let cool just slightly, do not wait to long, or it will set.
For the topping:
1.) Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart.
2.) Bake on the top rack until golden and deflated, about 6 to 10 minutes.
3.) Let cool.
Last, but not least:
1.) Pour the ganache evenly on the cupcakes,
2.) Top each with a toasted marshmallow.
3.) Let sit until the ganache is almost firm to the touch.
4.) ENJOY!