Perfect Smores Cupcakes
Description
Make these truly surprising cupcakes and you will be the hit of the party. They come with a graham cracker crust, chocolate cake filled with fluffy marshmallow filling and are finally topped with a milk chocolate ganache that is to die for!
Ingredients
Crust:
1 1/3 c. graham crackers crumbs
5 T. sugar
5 T. unsalted butter, melted
Chocolate Cupcakes:
1 c. sugar
3/4 c. + 2 T. Hershey’s cocoa powder
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
1/2 c. milk, at room temperature
1/2 c. vegetable oil
1 large egg, lightly beaten
1 t. vanilla
1/2 c. boiling water
Marshmallow Filling:
2 egg whites
1/2 c. sugar
1/4 t. cream of tarter
1 t. vanilla
Milk Chocolate Ganache:
1 c. heavy whipping cream
10 oz. milk chocolate, finely chopped
1/2 T. vegetable oil
Directions
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Crust:
Place oven rack in center of oven. Preheat oven to 325 degrees. Line cupcake tins with 16 cupcake liners; set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter; mix well with a fork.
Press about 1 1/2 T. mixture into the bottom of each cupcake liner; bake 6 minutes; et aside to cool.
Cupcakes:
In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda and salt. Add oil, milk, egg and vanilla; beat for 2 minutes with a hand-held electric mixer on medium speed; add boiling water; beat to combine. The batter will be thin. Divide batter evenly between cupcake liners over the crust until it's 3/4 full.
Bake until a wooden toothpick inserted into the centers comes out clean, about 20-25 minutes. Set aside to cool in pan; using a sharp knife or cupcake corer, hollow out the centers of each cupcake. Cut the top of each center; save for later to place it back onto the filling.
Marshmallow Filling:
In a heatproof bowl over a pot of simmering water, whisk together egg whites, sugar and cream of tartar, until sugar dissolves. Be careful, the water shouldn’t touch the bottom of the bowl! Continue whisking over simmering water until egg mixture is warm to touch; remove from heat; continue beating with the mixer until still peaks form. At the end, add vanilla; mix well.
Transfer the filling to a piping bag with a round tip, or use a plastic bag and cut off the corner. Fill the cupcakes; place the tops from centers of cupcakes back on the tops.
Ganache:
On low heat in a small saucepan, melt chopped milk chocolate with 1/2 T. vegetable oil, stirring until completely smooth; remove from heat; add cold heavy whipping cream, stir well until evenly combined. Using a spoon, spread the ganache onto the cupcakes. If the ganache is too runny, place it in the refrigerator briefly to set before topping the cupcakes.
Store in the refrigerator.
Makes 16.