So, it appears I have a little bit of a problem.
You see, I’m a liiiiiiiittle bit obsessed with s’mores. The nutty taste of the graham crackers, the slight bitterness of the dark chocolate and the sweet fluffy caramelized marshmallow. Want proof? See here and here.
And then there are these cupcakes.
Basically, I developed a vanilla graham cracker cake and topped it with chocolate ganache and marshmallow fluff.
I know, right?!
These really aren’t the “take-to-the-kids-class-birthday-party-cupcake” because, quite simply, they won’t last that long. Their a little messy…a little bit dirty…a little bit scandalous. Rather, they are a “let’s-put-on-our-fat-pants-watch-private-practice-and-eat-chocolate” type of cupcake.
Who’s with me?
Oooey Gooey S’mores Cupcakes
makes about 12 cupcakes
1 ½ cups flour
4 graham crackers, crushed
¾ tsp baking powder
¼ tsp salt
6 T butter, softened
¾ cup sugar
½ cup milk
2 tsp vanilla extract
4 oz semi-sweet chocolate chips
1/3 cup cream
marshmallow fluff to top
Preheat oven to 350 degrees.
In a large bowl, mix together the flour, baking powder, salt and graham cracker crumbs. Set aside.
Cream together the butter and sugar until light and fluffy. Add the eggs one by one followed by the milk and the dry ingredients, alternately. Beat until mixture is a smooth batter.
Fill greased cupcake tins 3/4th of the way full with batter and bake for 30 minutes until light and springy. Pop cupcakes out of tins and set aside to cool completely while you make the ganache.
To make the ganache, bring the cream to a simmer on the stove (watching not to scald) and then pour hot cream over chocolate. Stir until smooth and let cool for half an hour.
Stuff ganache into a plastic baggie, snip off the end and carefully ice cupcakes. In another plastic baggie with a pastry tip (or pastry bag), stuff marshmallow fluff. Add a dollop of fluff to each cupcake.