S’more Cupcakes

By tlhoover

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup a/p flour
• 2 1/2 tsp baking powder
• 1 stick unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup whole milk
• 8 oz bittersweet chocolate (do not exceed 61%), chopped
• 1/2 cup heavy cream
• 3/4 cup plus one 7oz jar marshmallow cream
• Non-stick vegetable spray
• 12 1-inch pieces broken graham crackers, for garnish

Preparation

Step 1

• Preheat oven to 350 degrees
• Line 12 muffin cups with paper liners
• Whisk Graham crumbs, flour, baking powder, and a pinch of salt in a medium bowl
• Beat butter and sugar in a large bowl until light and fluffy
• Add eggs 1 at a time, beating to blend between additions
• Beat in vanilla
• Add graham cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with the cracker mixture
• Divide batter among muffin cups
• Bake cupcakes until tester inserted into center comes out clean, about 22 min
• Transfer cupcakes to rack and cool completely
• Place chocolate in a medium bowl and bring cream to a boil in a small saucepan
• Pour over chocolate, let stand one minute, stir until smooth
• Cool ganache until luke warm
• Push apple corer about 1 inch into top of each cupcake, removing cake, forming a hole
• Spoon ¾ cup marshmallow cream into a piping bag, and fill each cupcake.
• Spread 2 tsp ganache over each cupcake
CAN BE MADE 8 HOURS AHEAD, Let stand at room temperature
• Top Cupcakes with additional cream and Brulee until toasted, garnishing with a graham cracker