S’mores Cupcakes

Filled with rich, creamy milk chocolate ganache, and topped with fluffy marshmallow buttercream frosting, these graham cracker cake cupcakes are a great alternative to the s’mores you used to make as a kid.

Graham Cracker Cake

• 1 1/2 cups (190 grams) all-purpose flour

• 1 1/2 cups graham cracker crumbs

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) unsalted butter, room temp

• 1 cup (200 grams) brown sugar

• 1/2 cup (100 grams) granulated sugar

• 4 large eggs

• 1 cup buttermilk

• 2 tsp vanilla

Instructions

• Preheat oven to 350F and line (2) 12-cup muffin tins with cupcake liners.  Spray lightly with non-stick baking spray, and set aside.

• In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.

• Using a stand mixer fitted with the paddle attachment, beat butter until smooth.

• Add sugars and beat on medium-high until pale and fluffy (2-3mins).

• Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

• Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk), fully incorporating after each addition. Do not over mix.

• Scoop batter into each cupcake tin so that they are about ⅔ full.

• Bake, one tray at a time, for 20 minutes, or until the cupcakes have puffed up and a toothpick inserted in the middle comes out clean.

• Place on a wire rack to cool and prepare your filling.

Milk Chocolate Ganache Filling

• 8 ounces milk chocolate, finely chopped (I really like Lindt)

• 2 tbsp heavy cream

Instructions

• Add chopped chocolate to a medium bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. The mixture will be nice and glossy. Set aside, at room temperature, until needed. You can place it in the refrigerator if you need it to thicken up a bit.

• Poor into a piping bag with a filling tip (Wilton tip 230).

Filling the Cupcakes

• Once cooled, using your piping bag/filling tip, fill each cupcake with milk chocolate ganache filling.  If you do not have a piping bag/filling tip, you can use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with filling, then cover again with the carved out cupcake piece. 

• Set aside and make the frosting.

Marshmallow Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened

• 1 - 7 ounce jar Marshmallow Fluff

• 1 tsp vanilla extract

• 3/4 teaspoon salt

• 2 1/2 tbsp heavy cream

• 4-5 cups powdered sugar

Instructions

• Beat the butter and marshmallow creme in the bowl of a stand mixer, with paddle attachment, until creamy.

• Add the vanilla extract and salt and mix again.

• Slowly add the powdered sugar and heavy cream a little bit at a time until it is all mixed in. Use a spatula to scrape down the sides of the bowl from time to time.

• Beat the marshmallow frosting on medium speed for an additional few minutes until it is light and fluffy.

• Fill a piping bag fitted with an icing tip, then swirl the buttercream on the cupcakes.

Garnish

• Graham cracker crumbs sprinkled on top

• Graham cracker & Hershey chocolate