SMores Cupcakes

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The recipe for these delicious cupcakes comes from Society Bakery in Dallas. (Makes 12)


 1-1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
 ½ cup all purpose flour
 1-1/2 teaspoons baking powder
 pinch of salt
 ½ cup (1 stick) unsalted butter, at room temperature
 ¾ cup sugar
 2 large eggs
 1 teaspoon vanilla extract
 ¾ cup whole milk
 8 ounces bittersweet chocolate, chopped
 ½ cup heavy cream
 ¾ cup marshmallow cream


Preheat oven to 350°F.  Line 12 standard muffin cups with paper liners.  Whisk together graham cracker crumbs, flour, baking powder, and salt in a medium bowl.  In the bowl of an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating to blend between additions.  Beat in vanilla.  Add graham cracker mixer in 3 additions alternately with milk in 2 additions, beginning and ending with the graham cracker mixture.  Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 22 minutes.  Transfer cupcakes to a rack and cool completely. 
Place chocolate in a medium bowl.  Bring cream to a boil in a small saucepan or a microwave and pour over chocolate.  Let stand 1 minute; stir until smooth.  Cool ganache to lukewarm.

Push apple corer about 1 inch into top of each cupcake; remove cake, forming a hole.  Spoon marshmallow cream into resealable plastic bag, pushing into 1 bottom corner.  Pipe into holes in cupcakes.  Spread ganache over each cupcake.  Can be made 8 hours ahead.  Let stand at room temperature.