Last year was the big cupcake craze. Everywhere I looked, bloggers were creating all types of new and delicious cupcakes. Cupcakery’s sprouted up like coffeehouses in the nineties…perhaps not to that extreme, but it would be tough to argue against cupcakes being all the rage in terms of desserts.
And clearly I missed that boat. I love cupcakes, and enjoyed reading through all the delicious posts, magazine articles and even the occasional treat I’d pick up. But I just don’t cook or bake that way; I always make whatever seems to strike me at that moment, with the occasional exception of a request from Mr. Wicked Noodle.
So last month, as I was flipping through the newest issue of Bon Appetit, I came across this recipe for s’mores cupcakes. It was in the r.s.v.p. section, where readers request the recipes of favorite restaurant dishes (fyi…this section alone makes the mag worth buying). There was no alluring photo, no drizzled chocolate to tempt me. Just the reader’s request and a simply typed recipe. It sounded fun to make and delicious to eat, and I tossed the magazine aside with the assumption that like most of the recipes I swoon over, it would soon be forgotten amongst the masses.
But I couldn’t get it out of my head. Every day or two, it would crop up again, to the point that I found myself making a mental checklist of what ingredients would need to be picked up. Two weeks later, I finally resigned myself that the cupcakes needed to be made. Today. Right NOW.
And so I finally joined the cupcake craze, a year too late in blog years but oh.my.goodness…right on time for me! These s’mores cupcakes were crazy fun to make and such a treat to share. The girls thought they were in heaven (and that I was pretty much a rock star mom, which is worth its weight in gold)! They would be a perfect treat for a bake sale or even a casual dessert at a barbecue. Whatever event I make them for, the one thing I know for certain is that there will definitely BE a next time!
Here’s the recipe directly borrowed from Bon Appetit. Enjoy!
* 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
* 1/2 cup all purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup whole milk
* 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
* 1/2 cup (scant) heavy whipping cream
* 3/4 cup plus one 7-ounce jar marshmallow creme
* Nonstick vegetable oil spray
* 12 1-inch pieces broken graham crackers (for garnish)
Apple corer (I used a very small spoon which worked fine)
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups.
Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.
Place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole. Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into 1 bottom corner. Cut 1/2 inch off corner. Pipe into holes in cupcakes. Spread 2 teaspoons ganache over each cupcake. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow creme on sheet (don’t make these too large as they will spread). Broil until slightly charred, 1 to 2 minutes (took much longer for my broiler). Spoon dollop of charred creme over each cupcake; garnish with piece of graham cracker.