Who couldn’t use S’mores love this Valentine’s Day? When I started to work on these it was a chocolate cupcake with crushed graham crackers in the batter and a marshmallow topping that I toasted. The topping melted overtime and the graham cracker was not coming through at all. One of my taste testers suggested putting the marshmallow inside the cupcake! Brilliant I say.
Everyone could use s’mores love this Valentine’s Day
Let’s make this a graham cracker flavored cupcake, stuff it with marshmallow and top it with the chocolate! Still a little easier said then done. It took 4 batches before I got the ratio of graham cracker and honey to bring forth the flavor while keeping it moist and tender. Filling them with marshmallows was a bit of a fail as well. They would melt nicely when baked but once they cooled the marshmallows would reset and they weren’t nice to bite into. Using fluff was way better. I am so glad I stayed with it because I am pretty proud of these. They are pretty, come together quickly and are so tasty! I hope you try these, you won’t be disappointed. Let’s do it!!
Step by Step
I hope you enjoyed this post, who couldn’t use smore’s love this valentine’s day! Let me know if you try them!
S’mores Cupcakes
Ingredients
- 4 tbsp unsalted butter, room temperature
- 1 cup honey
- ½ cup vegetable oil
- 2 large eggs
- ½ cups whole milk
- 1 tsp vanilla bean paste or extract
- 1½ cups (225g) all purpose flour
- 9 (136g) whole sheets of graham cracker, make into crumbs (either crush in a zip lock bag or use a food processor)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup marshmallow FLUFF
- ganache icing (recipe attached)
Instructions
- preheat oven 350°
- pour 1 tsp of uncooked rice in each cupcake well then fill with liners
- cream together butter, oil and honey until smooth
- add eggs, milk and vanilla (batter will be very thin)
- sift together flour, graham crackers, baking powder, baking soda and salt
- add dry ingredients to batter
- fill cupcake liners ⅔ full, bake for 20 min, cool completely
- using an apple corer, core the cupcakes
- fill a piping bag with fluff and fill cupcakes
- frost with ganache
Notes
Nutrition
Chocolate Ganache
Ingredients
- ½ cup unsweetened cocoa
- 2 tbsp unsalted butter, room temperature
- 4 tsp light corn syrup
- ⅛ tsp salt
- ½ tsp vanilla bean paste or extract
- 3½ cups powdered sugar
- 3 oz boiling water
Instructions
- combine cocoa, butter. corn syrup, salt and vanilla until it makes a paste (it will kind of resemble wet coffee grounds)
- add powdered sugar to chocolate and pour boiling water over the top
- stir until ganache comes together, the boiling water will melt the chocolate and mix with the sugar
