Santa wasn’t getting cookies this year.
This may be my favorite recipe to date…and that’s saying a lot.
These s’mores cupcakes are filled with a graham cracker crust bottom, a chocolate cake middle, topped with a chocolate ganache glaze, graham cracker crust dusting, and finally a homemade toasted marshmallow topping. Yes, it’s as delicious as it sounds.
I know this is a picture heavy post but they’re just so gorgeous I had to keep snapping! I made them in both mini and regular form.
Now that is blow torch beautiful.
Adapted from bakersroyale
Makes 24 regular cupcakes/48 mini cupcakes
For the graham cracker crust
7 tablespoons of melted butter
1 1/2 cups of graham cracker crumbs
Mix these ingredients together and pat a little bit into the bottom of each cupcake tin. Press into the bottom of the tin and bake in a 350 degree oven for 10-15 minutes for regular cupcakes, 5-7 minutes for mini ones.
For the chocolate cake
Here I took a shortcut: chocolate cake mix! You can go harder and use your favorite cake batter recipe but I used it from a box since I was in the midst of so much christmas baking.
Fill your cupcake tins until it just covers your graham cracker crust. You don’t want to over fill your tins as you want a relatively flat cupcake top for optimal glazing and frosting. Bake in a 350 degree oven until your cakes are done (this will depend on whether you’re making full or half size cupcakes – bake according to your original recipe)
For the chocolate glaze
2/3 cup dark chocolate chips
2 tablespoons skim milk
4 tablespoons warm water
4 tablespoons powdered sugar
In a double boiler, melt your dark chocolate chips. Slowly add in your skim milk and water until it becomes a pourable consistency. Finally, whisk in your powdered sugar and incorporate everything over your double boiler.
Remove from heat and let cool slightly
For the marshmallow topping
5 egg whites
1 1/2 cup sugar
Over your double boiler whisk together your egg whites and sugar until your mixture reaches 160 degrees F. Thermometer is highly suggested! Remove from heat and then mix with a hand mixer at high speed for 10-15 minutes until your mixture doubles in size and gets shiny, puffy, and forms semi-stiff peaks!
Putting it all together
1. Take your cooled cupcakes and flip them upside down to give them a swim in the chocolate glaze. Quickly plop them onto an assembly surface right side up and sprinkle some graham cracker crumbs on top for a festive look.
2. Let your glaze set for 10-15 minutes.
3. Pipe your marshmallow frosting onto your cupcakes with your pipping tip of choice! Have fun with this – squealing encouraged
4. Take a blow torch and toast your marshmallow topping until it’s perfectly golden brown and given the most wonderful holiday touch to these adorable cupcakes.