Description
All the nostalgic flavors of s’mores, in cupcake form!
Ingredients
Cupcake Ingredients:
3/4 cup crushed graham crackers, plus more for garnish
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup hot brewed coffee (you can also use hot water if you don’t have coffee)
1/2 cup unsalted butter (one stick), plus 2 Tbsp
1 egg, whisked
1/4 cup buttermilk
1 tsp vanilla extract
Chocolate bar for garnish
Whipped Cream Frosting Ingredients:
1 pint heavy cream
1 1/4 cup powdered sugar
1 tsp vanilla extract
Smoked Chocolate Ganache Ingredients:Â
1/3 cup heavy cream
1 cup smoked chocolate chips
Instructions
Cupcake Directions
Preheat oven to 350 and line a muffin tin with liners.
In a small pan, heat the butter and water until the mixture is steaming and the butter is melted. Take off the burner and let cool.
Melt 2 Tbs of butter, and mix with crushed graham cracker in a small bowl until combined. Divide the mixture evenly between the cupcake liners, and press the crust into the bottom of each. Bake the graham cracker crust until golden brown, about 5 minutes, and then set aside.Â
Whisk together the dry ingredients, flour through baking soda.
Mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the egg will cook. (Believe me, I’ve done it!).
Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes – until a toothpick comes out with moist crumbs.
Smoked Chocolate Ganache Directions:
Heat the heavy cream in a small saucepan over medium-low heat, stirring regularly, until it almost comes to a boil. Pour the hot cream over the chocolate chips in heat safe bowl, and let sit for a few minutes. Stir, and voila! You have ganache! If the chocolate doesn’t completely melt, you can pop it into the microwave for 10 second increments until the chocolate is smooth. Allow to cool to room temperature.
When the cupcakes and ganache have both cooled, fill the cupcakes. See notes below.
Frosting Directions:Â
Whip the heavy cream until it is thickened and frothy – about 3-5 minutes. Add the powdered sugar and vanilla extract, and continue beating until it holds a stiff peak. Frost cooled cupcakes, and garnish with chocolate and graham cracker.
Notes
Filling cupcakes: I like to let my cupcakes cool to room temp, and then I put them in the refrigerator for about an hour to let them get totally cold. It makes this step a whole lot easier! You can buy fancy cupcake corers, but I just use a 1/4 teaspoon to scoop out a bit of the cupcake in the middle (about 1/3 down into the cupcake), then fill with ganache.
