I love S’mores, especially when I get to toast the marshmallow. They are still tasty when you heat it up in the microwave, but something about a toasted marshmallow is just so much better. Anyway, I thought it would be awesome to put the taste of s’mores into a cupcake…. and off to Google I went. I found plenty of recipes for this delectable idea of mine, however I didn’t like any of them. Each and every one I found had a marshmallow frosting… but I wanted a chocolate frosting. So I decided I would just have to create this masterpiece myself… Here’s what I came up with.
Mix the graham cracker crumbs, flour, salt, and baking powder in a medium bowl and set aside.
In a large mixing bowl beat the butter on medium for about 45 seconds. Add in the sugar and vanilla, then add in the egg yolks, one at a time, until well combined.
Alternate between adding some of the graham cracker mixture and milk until it’s all combined.
In a small mixing bowl and with clean beaters, beat the egg whites on high until stiff peaks form.
Fold the egg whites into the batter.
Fill each muffin cup about ¾ full with batter. Bake them… then voila!
Make the toasted marshmallow cream filling next. Line a baking sheet with non-stick aluminum foil. Line up your marshmallows making sure to leave a little space between each one. They stuck a little, so you may even want to coat the non-stick foil with some cooking spray. Place them in the oven (preheated to the low broil setting) on the lowest rack in the oven. Keep an eye on them, they will toast fast and are easy to burn! Mine took a little over a minute.
If you want, you can flip them over and toast the other side too.
Place the hot water and salt in a mixing bowl and stir until the salt dissolves. Add the butter, vanilla, and marshmallow fluff and beat on medium until well combined. Next add the powdered sugar, a little at a time. Finally add in the toasted marshmallows and mix on medium or high until fully combined.
Warning: this part could get messy! The marshmallow mixture kept going all the way up the beaters. Eventually I found that lifting the mixer up and down while mixing prevented this from happening. Perhaps this would be easier to make in a stand mixer? Let me know in the comments if you try it and how it works out for you!
Make the ganache. This part is pretty easy… Mix the chocolate chips and heavy cream over low heat until the chocolate is fully melted.
Remove from heat, cool for 10 minutes, then transfer to a mixing bowl and chill in the fridge for an hour. Using the wire whip attachment of your mixer, mix on high until it will hold stiff peaks.
While your ganache is chilling away in the fridge, you can add the filling to the cupcakes. I threw a #230 tip on my piping bag and attempted to just stuff it in the cake and squeeze filling in to it… That didn’t work so well. I ended up taking another decorating tip, flipping it upside down and using it to core the cupcakes… then I just squeezed some filling into the holes in each cake.
Next I used a Wilton #1M tip to pipe on the ganache.
I thought it might look nice to use some of the left over filling to decorate the top of the cupcakes a little…
I ended up only decorating one of the cupcakes this way, and opted to simply sprinkle graham cracker crumbs over the tops of the rest.
They turned out pretty darn tasty!
Toasted Marshmallow Cream Filling:
- 3½ oz Marshmallow Fluff (about ½ cup or ½ of a jar)
- 8 Large Marshmallows
- ¼ Cup (½ stick) Butter
- ½ Cup Powdered Sugar
- ½ tsp Vanilla Extract
- ¼ tsp Salt
Whipped Chocolate Ganache:
- 12 oz (1 bag) Semi-sweet or milk chocolate chips (I used semi-sweet)
- 1 Cup Heavy Whipping Cream
Make the cake:
Preheat oven to 350° and line your muffin pan with wrappers. Combine all of the dry ingredients in a bowl and set aside. In a large mixing bowl, beat the butter on medium speed for about 45 seconds. Add the vanilla and sugar until well combined, then add the egg yolks one at a time until fully incorporated. Alternately add some of the graham mixture and milk, then once it’s all combined beat on medium to medium-high for about a minute. In a small mixing bowl, beat the egg whites on high until they will hold stiff peaks. Fold the egg whites into the batter. Fill each muffin cup about ¾ full and bake for 20-25 minutes (until a tooth pick inserted into the center comes out mostly clean). Makes approx. 20 cupcakes.
Make the toasted marshmallow cream filling:
Preheat your oven to the low broil setting. Line a baking sheet with non-stick aluminum foil and coat with cooking spray (if desired). Line up the marshmallows on the baking sheet, leaving about 2 inches in between them. Place in the oven on the lowest rack until the tops are toasted, about a minute. (Watch them closely as they will burn quickly!) Flip the marshmallows over and toast the other side if you want to. Next, place the hot water and salt in a large mixing bowl and stir together until the salt dissolves. Add the butter, vanilla, and marshmallow fluff and mix on medium speed until well combined. Add the powdered sugar a little at a time, then mix in the toasted marshmallows until everything is fully incorporated.
Make the whipped chocolate ganache:
Place the cream and chocolate chips in a saucepan and heat on low, stirring often and scraping the sides and bottom of the pan until the chocolate is fully melted. Remove from heat and allow to cool in the pan for about 10 minutes. Transfer to a large mixing bowl and allow it to chill in the fridge for about an hour. Using the wire whip attachment for your mixer, mix the ganache until it will hold stiff peaks.
Assemble the cupcakes:
Core each cupcake using the large round end of a decorating tip. Fill a piping bag with the marshmallow filling and pipe some of it into each cake. Using a Wilton #1M or maybe even a #12 tip, pipe some ganache on to the top of each cake. Finish by drizzling some of the leftover marshmallow filling over the tops and sprinkle with graham cracker crumbs. Store the cupcakes in the fridge.