One of my favorites has got to be Smores. What’s there not to love? Gooey Marshmallow, Crispy Cookies, and Melted Chocolate? Check, check, and check!!!
This version is updated with a hint of sophistication. A dribble of Rum here and a glossy dousing of Ganache there. (There’s even bits of Caramelized Sugar involved)!!
Remember when you used to toast Marshmallows over a fire? The fun of doing it, the anticipation of biting into the crispy sugary skin of a fat Marshmallow, the pure pleasure of how Chocolate melts so beautifully onto your tongue, the satisfying crunch of a Graham Cracker? If you answered yes to any of the above, you’re in for a treat!
Smores Cupcakes
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- For the Cupcake Crust:
- 1¼ c Graham Cracker Crumbs
- 2 tb Sugar
- 3½ tb Melted Butter
- For the Chocolate Cake:
- 1¾ c Flour (try to use unbleached, unbromated All Purpose with no leavening agents).
- 1½ ts Baking Powder
- 1½ ts Baking Soda
- 1 ts fine Salt
- 1 c Hot Water
- 2 c Sugar
- ¾ c good quality, unsweetened Cocoa
- 1 tb instant Coffee/Espresso
- 2 Eggs
- 1 c Full Fat Buttermilk
- ½ c Veggie or Canola Oil
- 2 ts good Vanilla
- For the Chocolate Ganache
- 1 c Semi Sweet Chocolate Chips
- ½ c Heavy Cream
- Pinch of Salt
- 2 tb Rum (optional)
- For the Marshmallow Frosting
- 7 oz tub Marshmallow Fluff
- 1 c Butter (2 sticks at room temp.)
- 1 c Powdered Sugar
Instructions
- For your Crust, add everything together and press onto the bottom of a cupcake liner and bake for 4-5 min at 350 and cool
- For your cake, sift together all your dry ingredients (Flour, Powder, Soda, Salt)
- In your second bowl, combine your hot Water, Sugar, Cocoa, Coffee
- In your third bowl, beat together your Eggs and Buttermilk.
- Slowly drizzle in your Buttermilk to your third bowl.
- Tip in your Vanilla
- Combine your second and third bowl together.
- In thirds, slowly sprinkle in your dry ingredients until it’s fully incorporated. Be mindful not to over mix. Scoop your batter into your “crusted liners”
- Bake at 350 for 17-20 minutes.
- For your Ganache, melt over a double boiler (like I did for the Chocolate Truffle Video) or zap in the microwave for short spurts until completely melted…at the last moment, stir in the Rum. Also, if you desire a super shiny Ganache, drizzle in a bit of oil after the Rum (like ½ ts or so)
- Take your cooled Cupcake and dip it into your Ganache
- Allow it to set and make your Frosting
- Beat your Fluff ad Butter together and slowly sprinkle in your Powdered Sugar
- Frost your Cupcakes and lastly,
- Set some granulated sugar on a heatproof surface and take a blow torch to it until they begin to caramelize and take on sugar “pearls”
- Sprinkle your “pearls” on your Frosting and drizzle with more Ganache.
Inducing Sugar Comas Everywhere!!!
Love,
Your Squishy Monster =D
