Meet the Sullivans: {recipe} S'mores Cupcakes

September 20, 2012

{recipe} S'mores Cupcakes

My very favorite kind of food to make is dessert. When I have the opportunity to bring dessert to a gathering I jump right on it. I'm always really excited to pick whatever kind of treat it is I wan to make. I always ask Keith "Should I make a cake? Pie? Trifle? Cookies? Brownies? Something with ice cream?". The delicious possibilities are endless.

Recently when I asked Keith what kind of trifle to make he said I should make a s'mores trifle. Well, I searched the high and low to find one that sounded like it would work for me, but I was unsuccessful, so I went with this Peanut Butter Cup Brownie Trifle instead.

A few weeks ago, when we were having friends over to watch the first 49er game of the season, I asked Keith again for his input on dessert. I was making cupcakes this time, and again he requested a s'mores inspired version for dessert. SO, this time I just went for it! And oh, aren't I glad I did!

These little treats were time consuming, but very worth all the work!


for crust
  • 1 3/4 cups graham cracker crumbs (approximately 1 1/2 sleeves) 
  • 3/4 cup sugar
  • 6 1/4 tbsp. unsalted butter, melted
  • 1/2 cup mini choc chips
  • 1 cup mini marshmallows

for cupcakes
  • 1 boxed chocolate cake mix

for filling and/or frosting (if using the cupcake plunger you will need at least 2x the filling)
  • 3 tablespoons unsalted butter, softened
  • 3/4 cups confectioners' sugar
  • 3/4 cup Marshmallow Fluff
  • 1 tablespoons heavy cream

for topping (I used 1 1/2 x this to top my cupcakes)
  • 3 oz semi sweet chocolate/chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup of softened butter
  • 14 large marshmallows, cut in half 

1. Preheat your oven to 350° and grease or line cupcake pans.

2. Prepare the crust! Grind up your graham crackers in a food processor until fine. Add sugar and melted butter to the graham crackers and process until mixed. Then add the mini chocolate chips. Stir with a spoon until blended.

3. Using a tablespoon spoon mixture into the bottoms of each cupcake liner. Press each mound down into the bottom and slightly up the sides, not too much, but make sure each one is fairly compacted in the pan. Drop 5 mini marshmallows into each cupcake liner on top of the graham cracker mixture. Place in the heated over for about 5 minutes.

4. While those are baking, get your cake batter ready. Remove cupcake tins from the oven and fill with cake batter. Bake 18-20 minutes, but do not over bake. As soon as the cupcakes bounce back slightly to the touch and a toothpick comes out clean when you test it, they are done.

6. With the cupcakes cooling nicely, start to make your filling. Add the softened butter, marshmallow fluff, and powdered sugar into a bowl and beat until whipped and fluffy. Add the heavy cream and beat for about a minute longer.

7. Spoon filling into a piping bag and set aside. 

8. You can fill your cupcakes one of two ways:

Option One: I used this cupcake plunger that I purchased at Bed Bath & Beyond. The directs are simple and it was incredibly easy to use. After I "plunged" all of my cupcakes I used the piping bag to add the filling. 

Option Two: If you don't have a cupcake plunger just place the tip of piping bag into the center of each cupcake and gently squeeze bag as you slowly lift the bag out of the cupcake. This option uses about half of the filling mixture. 

9. Once those are all filled, begin making your ganache. Add all ingredients to a glass bowl and set over a double boiler. Cook over low heat until the chocolate and butter have all melted and its nice and smooth. Take each cupcake and turn it upside down to coat the tops. 

10. While you let the ganache cool and thicken for a bit cut the 14 large marshmallows in half and place one half on top of each cupcake. Once you are ready to serve pre-heat your broiler and place all of your cupcakes on foil lined cookie sheets. Stick your cookie sheets in the oven under the broiler for just long enough for the marshmallow to brown and get toasted. 

11. Remove from the oven and serve! 

These cupcakes were fantastic and if I ever have the extra time I will make them again!
recipe inspired by corina

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