S'mores Cupcakes
These delightful s'mores cupcakes are a treat for all the senses. The fluffy cupcakes, topped with a rich chocolate ganache glaze and a toasted marshmallow frosting, create a harmonious blend of flavors and textures. Perfect for a special occasion or whenever you're craving a bit of sweetness, these cupcakes are sure to impress and satisfy your sweet tooth.
— Constant Cookbook
Ingredients
- :
- 1½ cups all-purpose flour
- 1-1/3 cups graham flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1½ teaspoons ground cinnamon
- 10 ounces (1¼ cups) unsalted butter, room temperature
- 2 cups light brown sugar
- ¼ cup honey
- 6 eggs
- 2 teaspoons vanilla extract
- :
- 4 ounces semisweet chocolate, finely chopped
- ½ cup heavy cream
- :
- 1 envelope unflavored gelatin (1 tablespoon)
- 1/3 cup plus ¼ cup cold water
- 1 cup granulated sugar
Instructions
- 1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
- 2. With an electric mixer on medium-high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture and mix until just combined.
- 3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until golden brown and a thin knife inserted in the centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month.
- 4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over chocolate. Working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
- 5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften, about 5 minutes.
- 6. Heat the remaining ¼ cup water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used immediately because it will harden.)
- 7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately.
Cook Time
25M
Prep Time
PT1H
Yield
24 cupcakes
Nutrition
- Calories: 294 kcal
- Carbohydrate Content: 39 g
- Protein Content: 3 g
- Fat Content: 14 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 73 mg
- Sodium Content: 171 mg
- Sugar Content: 30 g
- Serving Size: 1 serving
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