i'd made these once before in quite a different manner. instead of filling them, i'd made a mess of spreading fluff onto the top of the cupcake, drowning them in chocolate ganache, then topping them with a slightly toasted marshmallow.
version 1.0:
while they tasted fantastic, they weren't the easiest things to make, & i wanted to set out to rework them. i ended up with a graham cracker cupcake with a regular & chocolate graham cracker crust, filled with chocolate buttercream, & topped with marshmallow frosting & a mix of chocolate sprinkles & crushed graham cracker pieces. they were positively heavenly. & i have the voicemails to prove it.
S'MORES CUPCAKES - VERSION 2.0
GRAHAM CRACKER CRUST
1/2 stick unsalted butter - melted
1/2 cup graham cracker crumbs
1/2 cup chocolate graham cracker crumbs
mix together graham cracker crumbs & melted butter. scoop about a tablespoon into each cupcake liner & press down, making sure the entire bottom is covered.
GRAHAM CRACKER CUPCAKES
makes approx. 24 cupcakes
1 box moist delicious yellow cake mix (because i was overly lazy)
1/2 cup graham cracker crumbs
1 teaspoon vanilla extract mix with an electric mixer until well combined. scoop batter into cupcake liners until liners are about 3/4 full. bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle comes out clean. remove from cupcake pan & place on cooling rack, allowing the cupcakes to cool completely.
CHOCOLATE BUTTERCREAM
1/2 stick unsalted butter - melted
1/3 cup cocoa powder
2 cups confectioner's sugar
~1/4 cup milk (i didn't actually measure mine) in a standing mixer, mix together melted butter & cocoa powder. add 1 cup of confectioner's sugar & beat until incorporated. add half of the milk & 1 cup of confectioner's sugar & continue to beat continue adding milk, bit by bit, until you get the consistency you desire.
TO FILL THE CUPCAKES once cupcakes are completely cool, use a pearing knife to cut a cone in the center of the cupcake. cut away the bottom part of the cone, leaving only the very top of the cupcake to cover your filling. using a pastry bag, pipe the chocolate buttercream into the hole you've created. place the top back on & press down lightly so it sticks to the chocolate buttercream.
MARSHMALLOW FROSTING
4 sticks unsalted butter, room temperature
1 large container of marshmallow fluff
1 lb. confectioner's sugar
1 teaspoon vanilla extract in a standing mixer, cream the butter until soft. add confectioner's sugar & vanilla & whip until smooth. add marshmallow fluff & whip for about a minute, or until completely incorporated. fill a pastry bag & pipe onto the cupcakes as desired. decorate with a dusting of graham cracker crumbs.
