SMores CupcakesPosted: Updated:
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.