Ok, ok, I know there’s something wrong with this picture! Friday is the day that Kerry normally provides you with an amazing-beyond-all-belief recipe to round out your week, and to highlight our love of food. This week, she’s just not able to do it, so here I am. They’ve left me to my own devices.
Luckily, I’m a bit of a closet chef myself. I certainly don’t boast over my dexterity in the kitchen, but I do dabble in the odd stove-top adventure. More so, I love to bake. Sugar and I go well together.
This recipe I took from the most delectable baking site – Bakerella. This woman is a genius, and she makes the cutest projects ever. Recently, my son’s school had a bake sale, and Bakerella saved my life. So here’s her recipe – and my pictures – of S’More Cupcakes.
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating
Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter
Preheat oven to 350 degrees F. In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.
This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.
Let cool and top with ganache.
Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth. Pour over cupcakes and add more marshmallows if you desire.