Friday, April 10, 2015

Some of the best cupcakes I have made in a while...Smore's Cupcakes

It's been a long time, but its been a bit a crazy around here...Charles and I got a puppy and she is both extremely cute and often very crazy...but that's a puppy for you right?  I've been baking to, but I have had a bit of writers block.  Sometimes I don't know what to say, well often times.  Plus, I often feel like I have to say something riveting here...when I could just talk about the food or well these cupcakes.  These were for Amy's birthday, and I was really excited to get to make s'mores cupcakes for her.  So let's talk about cupcakes, these cupcakes that I didn't want to stop eating; that were definitely some of the best cupcakes I have made in a very long time.  I really, really wish I had another one right now.  The cake is soft and spongy and the ganache with the toasted marshmallow fluff...OMG mouth watering so good! You should definitely make these soon and often.  Also, I can't imagine any adult or child that wouldn't love them!

Meet Margeaux...cute and a little crazy.

Before and after...a little torch action.

From above

Graham Cracker Cupcakes:
2 1/2 cups all purpose flour
1 1/2 cups graham cracker crumbs
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon vanilla extract
4 large eggs, at room temperature
2 cups buttermilk

4 ounces semisweet
1/2 cup heavy cream
1/16 teaspoon coarse salt

Marshmallow Fluff Frosting:
1/2 cup  (1 stick) unsalted butter, softened
2 jars  (14 oz.) Jet-puffed Marshmallow Creme
2 tsp.  vanilla
2 pkg.  (32 oz.) powdered sugar
2 to 4 Tbsp. skim milk, divided

1.  Line two 12-cupcake pans with liners and spray just the bottoms with non-stick cooking spray.  Preheat the oven to 350 degrees F.

2.  In a medium sized bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt.

3.  In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.  Add the eggs, one at a time, beating for 1 minute between each addition.  Beat in the vanilla extract.  Reduce the speed to low (or if your me, this is when I whisk things by hand) add 1/3 of the flour mixture and mix just until combined.  Add 1/2 of the buttermilk in a slow stream and beat until combined.  Add another 1/3 of the flour, mix and then whisk in the remaining buttermilk, followed by the remainder of the flour mixture.  Using a large 2 inch cookie scoop or 1/4 cup measuring cup, fill each cupcake liner 2/3 full.

4.  Bake cupcakes until golden brown on top and a wooden toothpick inserted in the center comes out clean, approximately 12-15 minutes.  Let cool in the pans for 3-4 minutes; then move to cooling rack to finish cooling.  While the cupcakes are cooling prepare the ganache and frosting.

5.  To make the ganache, bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir - doing so will cool the ganache too quickly, making it grainy).  After 10 minutes, stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.  Chocolate will often settle on the bottom or sides of the bowl.  Scrape dish with a rubber spatula to incorporate all of it. Let cool until mostly thickened, and a consistency not to runny but easy to spoon on the cupcakes without running everywhere.  

6.  For the frosting, place the butter, marshmallow creme and vanilla in the bowl of a stand mixer; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.   Then mix in 1 tablespoon of the milk, then add in the remaining 1 tablespoon of milk if necessary for desired spreading consistency. 

7.  Once the cupcakes have cooled, spread on the ganache and allow to cool for 1o minutes.  Then top with the marshmallow fluff.  Using a kitchen torch, toast the top of the marshmallow fluff just before serving and top with one mini Hershey's bar.  Serve and Enjoy!

*These cupcakes because of the frosting are best eaten within the first two days.  If making ahead of time, just wait to torch the top until just before serving.

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