S’mores Cupcakes
S’mores and summer just go together, don’t they? It just so happened that I had a bag of Bob’s Red Mill graham flour in my fridge left over from making s’mores whoopie pies (delish!); so when this recipe crossed my path, I was all over it.
Now, let me just say up front that if you’re looking for a cupcake recipe that’s thrown together and in the oven in a jiffy and then ready to just slap some frosting on it when cool, the kind where you have all the ingredients in your pantry and fridge—this is not that kind of cupcake recipe! Besides requiring a few non-standard ingredients, it’s got three components to make—the cupcakes themselves, the filling, and the ganache. On top of that, you need to core out a hollow for the filling and trim the piece you cut out before replacing it on top of the filling. Then there’s the homemade ganache.
Now, none of these steps are particularly difficult—in fact, they’re not difficult at all. It’s just that it’ll take some time from start to finish before you’re done. But, trust me when I say that each and every minute will be more than worth it once you sink your teeth into this cupcake capturing a bit of the ganache and marshmallow filling with the bite of graham honey cake. Mmm mmmm!
The sour cream makes the cake tender and rich, not to mention wonderfully moist. As I was trimming the pieces I had cut out of the middle of the cupcake, I was popping them into my mouth. So delicious! Equally delish in their own right are the marshmallow filling and chocolate ganache. As you’ll read in my note below, I decided to use the marshmallow filling from my copycat Hostess cupcakes recipe rather than the straight-out-of-the-jar Marshmallow Fluff called for in the original recipe. I also subbed the chocolate ganache from my Boston Cream Pie cupcakes recipe rather than the original just because I already knew how good it was and thought it would be perfect as a topping. I was very happy with the results; and, based on the faces of several people who got to try some this weekend, I think you will be, too!
One year ago: Barb’s Shrimp Salad
Two years ago: Classic Lemon Curd
Three years ago: Mar-A-Lago Turkey Burgers
Four years ago: Swedish Visiting Cake
Five years ago: Brazilian Lemonade
Six years ago: Grilled Corn & Tomato-Sweet Onion Salad
Seven years ago: Black and White Cookies
S’mores Cupcakes
Makes 18 cupcakes
Ingredients for the Honey Graham Cupcakes
- 1 1/4 cup cake flour
- 1 cup graham flour (I used Bob’s Red Mill brand)
- 1/2 cup dark brown sugar (loosely packed)
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. (scant) kosher salt
- 1/4 tsp. ground cinnamon
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 2/3 cup sour cream
- 1/2 cup milk
- 1/4 cup honey
- 2 tsp. vanilla extract
- Mini marshmallows for garnishing
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Note: You should be able to find the graham flour in any supermarket or health food store that carries Bob’s Red Mill products. If not, you can find it on amazon or elsewhere online.
Ingredients for the Marshmallow Filling*
- 3 tbl. water
- 3/4 tsp. unflavored gelatin
- 4 tbl. (1/2 stick) unsalted butter, softened
- 1 tsp. vanilla extract
- Pinch salt
- One 7-oz. jar of marshmallow creme (either Marshmallow Fluff or Kraft Jet-Puffed Crème)
*Note: The original recipe called for Marshmallow Fluff to be used as the filling. I love the filling from my copycat Hostess Cupcakes, so I used the filling from that recipe instead. If you prefer to save time, just use the Marshmallow Fluff straight from the jar for your filling. If you decide to make the marshmallow filling I have listed here (and you won’t be sorry you did as it’s very yummy), you will have leftover filling. Not to worry as the filling makes a really great marshmallow topping for ice cream!
Ingredients for the Ganache
- 9 oz. semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1 1/2 tbl. light corn syrup
Directions for the Honey Graham Cupcakes
Preheat the oven to 350o F and line two cupcake pans with 18 paper cupcake liners. The cupcakes have a very tender crumb, and I do not recommend just flouring and greasing the pans. Use the liners as I suspect you will have a lot of breakage otherwise.
Place the cake flour, graham flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of an electric mixer and stir together to combine.
Add the butter and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
Mix in the eggs on medium-low speed, until smooth (about 1 minute).
Add the sour cream, milk, honey, and vanilla, and mix on medium-high speed for about 2 to 3 minutes, to aerate the batter and build the cake’s structure.
Transfer the batter to the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs. Mine were perfect at 15 minutes.
Directions for Marshmallow Filling
Make the filling first so that it will have time to set up before you need to use it.
Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Then, microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth. Refrigerate until set, about 30 minutes.
Directions for the Ganache
Place the chocolate, heavy cream, and corn syrup in a microwave-proof bowl. Microwave one minute at 50% power. It is important that you do not microwave at full power as the chocolate may seize. Stir and microwave for one-minute intervals, stirring after each interval until chocolate is melted. Stir until a smooth ganache forms. My chocolate was melted after three minutes at 50% power—but, depending on the wattage of your microwave, your timing may be slightly different.
Directions for Assembly
Once cupcakes are completely cool, use a paring knife to cut a core from the center of each cupcake leaving an approximately 3/8” border at the edges of the cupcake. I angle the paring knife so that the core I’ve cut out comes out looking like a top (the toy you spin). You can also use a cupcake corer if you have one. I actually do have one but prefer to cut out my own core as I can make it larger for more filling.
Trim the pointy end of the core so that after you’ve filled the hole and replaced the cupcake top it will lie flat. Once the hole is filled with marshmallow and top is replaced, frost cupcake with chocolate ganache and garnish with mini marshmallows.
Source: Adapted from a Baking A Moment recipe