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

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

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

1. 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
2. For your cake, sift together all your dry ingredients (Flour, Powder, Soda, Salt)
3. In your second bowl, combine your hot Water, Sugar, Cocoa, Coffee
4. In your third bowl, beat together your Eggs and Buttermilk.
5. Slowly drizzle in your Buttermilk to your third bowl.
6. Tip in your Vanilla
7. Combine your second and third bowl together.
8. 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”
9. Bake at 350 for 17-20 minutes.
10. 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)
11. Take your cooled Cupcake and dip it into your Ganache
12. Allow it to set and make your Frosting
13. Beat your Fluff ad Butter together and slowly sprinkle in your Powdered Sugar
14. Frost your Cupcakes and lastly,
15. 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”
16. Sprinkle your “pearls” on your Frosting and drizzle with more Ganache.

3.1.09

Inducing Sugar Comas Everywhere!!!
Love,
Your Squishy Monster =D