Graham Cracker Crust for Cupcakes:
About a quarter of a package of graham cracker crumbs
Approx a quarter stick of butter, softened
1/8 C sugar
Combine all of the above ingredients until well combined.
Divide equally between 15 cupcake liners, and press firmly into the bottom of the liners.
Bake ~ 3 - 5 minutes at 350. Remove from oven and let cool.
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Smores Cupcake Batter: adapted from Billy's Vanilla Cupcakes (see previous post)
The Remainder of the graham cracker crust crumbs (I had approx 1/4 C or a little less remaining)
1.25 C + 2 Tablespoons All Purpose Flour
1.75 Tablespoons Cornstarch
1 c Sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C butter, room temperature (unsalted, cut into 1 inch cubes)
2 eggs
1/2 C whole milk (but we had no milk, so I used buttermilk!!!)
1/2 tsp vanilla extract
Preheat to 325.
In bowl of electric mixer, combine flour, cornstarch, sugar, baking powder and salt, and mix on low to combine.
Add butter 1 cube at a time until coated with flour.
In a large measuring cup, whisk eggs, milk and vanilla. With mixer on medium, add wet ingredients in 3 parts, scraping down sides of bowl before each addition. But until ingredients are incorporated, don't overbeat.
Divide batter evenly among the liners with crusts, filling until ~ 2/3 full. Bake 17-20 min (or until cake tester comes out clean), rotating pans halfway through.
Transfer to wire rack to cool.
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Chocolate Ganache: from The Baking Bible
(recipe scaled down by 1/3)
1/2 C heavy cream
2/3 Tablespoon butter
2/3 Tablespoon granulated sugar
1 C semisweet chocolate chips.
Place semisweet chips in a bowl.
In a small saucepan, bring the first three ingredients to a boil over high heat, stirring until sugar is dissolved.
Pour cream mixture over chocolate and let stand 5 minutes.
Stir until smooth, let stand 15 minutes or until ganache reaches desired consistency (it will thicken as it cools more)
[But after stirring, I only let it sit about 5 minutes before applying it to my cupcakes because I wanted it to still be drippy when I put it on)
Spoon ganache onto cupcakes, and smooth with a small offset spatula.
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For the toasted marshmallows, since I did not have a culinary torch on hand, I lined a cookie sheet with parchment paper, and lined up the marshmallows on it.
With the broiler on low, put the cookie sheet on the top rack of the oven while keeping a watch on it. It goes from toasted to burnt FAST! After some ::cough:: slightly too toasted mallows, I had it right.
It was difficult to move the mallows from the parchment to the cupcakes, so I'm still trying to devise a better way to do this.
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1 comment:
mmm i LOVE s'mores! yumyumyum!
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