S’mores Cupcakes
Servings 12
Ingredients
**Graham Cracker Crust:**
- – 1.5 cups graham cracker crumbs about 1 package
- – ⅓ cup melted butter
- – ¼ cup sugar
**Cupcakes:**
- – 1 cup sugar
- – ⅞ cup flour about 1 cup minus 2 tablespoons
- – ⅜ cup cocoa powder about 6 tablespoons
- – 1 teaspoon baking soda
- – ½ teaspoon baking powder
- – ½ teaspoon salt
- – 1 egg
- – 1 teaspoon vanilla
- – ¼ cup neutral oil canola or vegetable
- – ½ cup buttermilk
- – ½ cup hot coffee
**Ganache:**
- – 2.5 oz chopped chocolate
- – 2 tablespoons butter
- – ⅜ cup sugar about 6 tablespoons
- – ⅜ cup heavy cream about 6 tablespoons
- – 1 teaspoon vanilla
- – Pinch of salt
**Marshmallow Frosting:**
- – 4 egg whites
- – 1 cup sugar
- – ¼ teaspoon cream of tartar
- – 1 teaspoon vanilla or 1 tablespoon vanilla bean paste
Instructions
#### Graham Cracker Crust
- Preheat the oven to 350°F.
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crumbs with the melted butter and sugar until well combined.
- Scoop about 2 tablespoons of the mixture into each lined cupcake cup, pressing down to form an even layer.
- Bake for 8 minutes, then set aside to cool.
#### Cupcakes
- In a bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the egg, vanilla, buttermilk, and oil. Mix until combined.
- Stir in the hot coffee quickly to ensure even distribution. The batter will be thin.
- Pour the batter over the baked crust, filling each cup about two-thirds full.
- Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
#### Ganache
- Place the chocolate, butter, salt, and vanilla in a bowl.
- Heat the cream and sugar in a small pan over medium heat until hot but not boiling.
- Pour the hot cream mixture over the chocolate and stir until smooth.
- Refrigerate until cool but not hard, about the consistency of frosting.
- Transfer the ganache to a piping bag with a ¼-inch metal tip, or use a ziplock bag with a ¼-inch hole cut in the corner.
#### Marshmallow Frosting
- Set up a double boiler: fill a pan with about 1 inch of water and place a heatproof bowl on top, making sure it doesn’t touch the water.
- Combine the egg whites, sugar, and cream of tartar in the bowl. Place the bowl over the simmering water.
- Heat on low, stirring constantly, until the sugar is dissolved and the mixture is warm. Be careful not to cook the egg whites.
- Once the sugar is dissolved, remove from heat and whip on high speed until stiff peaks form and the mixture is glossy. Add the vanilla and mix to combine.
- Transfer to a piping bag with a tip, or use a ziplock bag with a ½-inch hole cut in the corner.
### To Assemble the S’mores Cupcakes
- Poke a hole in the center of each cupcake and pipe in the ganache filling.
- Pipe the marshmallow frosting on top of each cupcake.
- Toast the frosting using a kitchen torch for a true s’mores look and taste. If you don’t have a torch, place the cupcakes under the broiler in the oven for 1-2 minutes until golden brown on top.