FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 45 minutes to prep, 17-20 minutes to bake
MAKES: 36 cupcakes
I do like me some dessert. My husband, though, absolutely LOVES dessert. He can literally eat 5 cupcakes in one sitting or a whole bag of Reese’s Pieces or a half gallon of ice cream. No joke. I certainly don’t have it as bad as he does! I usually don’t make desserts just because I enjoy cooking savory dishes more and plus I’m still learning how to bake. But I gave it a shot with this recipe for S’mores cupcakes.
I made this maybe a month ago. I just completely forgot to blog about it. I was inspired by a recipe I found online, I changed it quite a bit though. I actually used pre-packaged cake batter instead of making it from scratch. I also kept the ganache fairly simple by using just cream and chocolate. Since this recipe made 36 cupcakes, I had plenty to go around. I fed my husband’s soccer team and my sisters who probably ate more than half! This recipe is a little tedious, but it was worth it. It’s super moist, the flavors of a s’more definitely come through all the parts and pieces, the icing wasn’t too sweet and the graham cracker on top was a nice finish. All 36 were gone in just a few days!
1 cup graham cracker crumbs
1 cup brown sugar
1/2 cup butter, melted
16 marshmallows, sliced in half for 26 pieces
cake batters (follow cake box directions & ingredients)
1 box of yellow cake (1 1/4 cups water, 1/3 cup vegetable oil, 3 eggs)
1 box of chocolate cake (1 1/4 cups water, 1/3 cup vegetable oil, 3 eggs)
1 cup graham cracker crumbs
8 oz of semi-sweet chocolate
1 cup of heavy cream
1. Make the crumb topping. Combine 1 cup of graham cracker crumbs, brown sugar and melted butter into a bowl. Stir with a fork. Texture should be “crumbly.” Afterwards, slice marshmallows in half. You can also use mini marshmallows, about 3-4. Set both aside.
2. Prepare the cake batters. Prepare the yellow cake batter and chocolate cake batter according to the box directions in two separate bowls. To the yellow cake batter, add the other cup of graham cracker crumbs. Mix well.
3. Assemble the cupcakes and bake. Preheat the oven according to the box directions, usually 350°. Line three cupcake trays with cupcake liners. Using a 1/4 measuring cup as a ladle, pour half a ladle of the yellow batter into the cupcake liner. Sprinkle some crumb topping on top of the yellow batter. Next, place one halved marshmallow pressing down gently. Ladle the chocolate batter on top and finally add a little more of the crumb topping. Be sure not to overfill because the marshmallow will expand while baking. Bakes for 17-20 minutes or until toothpick comes out clean. Once cooked, remove the cupcakes from tray and let them cool on racks.
4. Make ganache & top the cupcake. Heat the heavy cream in a small pot on the stove on medium to low heat. You’ll want the cream just to simmer to get slightly hot. Stir occasionally to prevent burning cream. This takes roughly 3-5 minutes. Pour heavy cream to chopped chocolate and let it sit for a minute or two before stirring. Once the cupcakes are cooled completely, top each cupcake with the ganache and top with a piece of graham cracker. Enjoy!
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