Cupcake 30 - S'mores

Sorry, no cupcakes last week. We lost power Saturday night and it did not come back until late Sunday afternoon. And it was hot outside, Baltimore summer hot and humid, I could not bear to turn the oven on.


This week was S'mores. I used finely crushed Graham crackers in place of most of the flour in the cupcakes. Topped each cupcake with dark chocolate ganache and frosted the cupcakes with marshmallow frosting. My first attempt with the frosting did not go so well, it melted into a puddle. My second try was slightly better, much more body, but sadly the frosting would not toast properly. I got a little browning with the torch, but not the drama I was looking for. Almost like the S'mores I made in Girl Scout camp without the grit from the fire.


Cupcakes
(makes 36 full size cupcakes)


3 c Graham cracker crumbs, plus additional for topping.
1 c AP flour
1/2 t salt
5 t baking powder
1 c unsalted butter, room temp
1 1/2 c sugar
4 eggs, room temperature
2 t vanilla
1 1/2 c milk
36 Hershey kisses


Preheat oven to 350. Line the wells of 3 cupcake pans with liners.
In small bowl combine flour, Graham cracker crumbs, baking powder and salt, set aside. Beat butter and sugar in the bowl of a standing mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternately add flour and milk beating after each addition. Fill each cupcake well 3/4 full, poke one Hershey Kiss into each cupcake. Sprinkle edges with Graham cracker crumbs. Bake 18- 22 minutes. Cool on wire rack.


Marshmallow Frosting


4 sticks butter, room temperature
2 c confectioners sugar
1/2 t vanilla
16 oz jar marshmallow cream


Beat butter until light and creamy. Add vanilla, beat well. Add marshmallow fluff alternating with confectioners sugar. Beat on high 3 minutes until light and creamy.


Chocolate Ganache


8 ozs bittersweet chocolate, chopped
1/2 c cream, heated to a simmer


Pour hot milk over chopped chocolate, stir slowly to melt chocolate until incorporated.


To assemble -
On cooled cupcake, place on teaspoon ganache on each. Refrigerate until firm. Pour one tablespoon, plus frosting on each cupcake, brown with torch if desired.