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S’more Cupcakes

NibbleDish Contributor| Jun 1, 2018
Ingredients
Cupcakes:
  • 1 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup butter, at room temperature
  • 1/2 cup light brown sugar  
  • 2 large eggs, at room temperature
  • 1 1/3 cups all-purpose flour
  • 1/3 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup milk
  • 1 teaspoon vanilla

Chocolate Fudge Filling:
  • 150g semi-sweet chocolate, cut into pieces
  • 1/2 tablespoon butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk

Marshmallow Frosting:
  • 1/3 cup cold water
  • 2 tablespoons unflavored gelatin
  • 1 1/2 cups sugar (i used 1 cup)
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • Vegetable-oil cooking spray
Instructions
Cupcakes:
  1. Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
  2. Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, beat for 30 seconds after each . Set aside.
  4. Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
  5. Measure out milk and vanilla together in a separate bowl.
  6. Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
  7. Fill cupcake cups with cake batter (they should be 2/3 - 3/4 full).
  8. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
  9. Remove cupcakes and let it cool down for 20 - 30 minutes.
  10. After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
  11. Top each filled cupcake with marshmallow frosting with a greased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
  12. Decorate with chocolate drizzles and graham cracker crumbs.

Chocolate Fudge Filling:
  1. In a double boiler, mix all ingredients together until fully combined.
  2. Allow to cool and fill each cupcake with a spoonful of fudge.

Marshmallow Frosting:
  1. Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
  2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
  3. With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
  4. Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
  5. Add vanilla, and beat 30 seconds to combine .
  6. Frost the cupcakes right after beating with a greased spatula.
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