Smores Cupcake

These cupcakes are delicious! I was so excited to try out this recipe because they looked so amazing and I was delighted when the finished product was as tasty as the picture looked! You can make these in big cupcakes or small. As always I made them in small cupcakes because they are cuter and people seem to eat them more when they are small. I would try these in big next time because I think the marshmallow and graham cracker taste would be more noticeable. Although the minis were great the marshmallow taste was relatively unnoticed and the graham crackers were only tasted a bit. It was more an over all AMAZING gooey chocolatey cupcake. 

Makes: 16 big cupcakes or 72 mini cupcakes 

Ingredients: 

Crust: 

1 1/3 cup graham cracker crumbs

5 tbsp sugar

5 tbsp melted margarine

Chocolate cupcakes:

1 cup sugar 

3/4 cup flour + 2 tbsp

6 tbsp cocoa

1 egg

1/2 cup vegetable oil - I used applesauce and it was amazing! 

1/2 cup milk - I used a heavy whipping cream

1 tsp vanilla 

3/4 tsp baking powder

3/4 tsp baking soda

1/2 cup hot water 

marshmallow filling:

2 egg whites

1/2 cup sugar

1/4 tsp cream of tartar

1 tsp vanilla

Chocolate ganache:

1 cup heavy whipping cream

10 oz chocolate

1/2 tbsp vegetable oil 

Preheat oven to 325. Crush up graham crackers to make the crumbs. I used my food processor and used about 6 whole graham crackers. Mix together the crumbs, sugar and margarine. Line cupcake pans with liners and press some crumbs into each liner. Bake for 5 minutes. 

Mix together all the ingredients for the chocolate cake. It will be very liquidy, don't panic! Since I made minis I put my cake batter into a piping bag and piped some batter into each mini cupcake liner, on top of the graham cracker crust. Fill it up most of the way. They do rise but only a little. 

To make the marshmallow filling boil a pot of water. Then put the egg whites, sugar and cream of tartar into a heat proof bowl which fits on top of the pot - I used a glass bowl even though it may have not been so smart. When the water is heated place the bowl over the pot. If it fits you can rest it on the pot, if not just hold it over the pot. The water should not actually touch the bottom of the bowl. Mix the egg mixture until the mixture is warm. When it is warm place the mixture into a electric mixer and use the whisk and mix until it because firm and can form a stiff peak. When stiff mix in the vanilla. 

Using a cupcake corer or a knife or ANYTHING you would like to use, make a hole in each cupcake. It can be whatever size you would like! Make sure not to cut through the graham cracker crust. Place the marshmallow filling into a piping bag and pipe some into each cupcake. 

Lastly, it is time to make the ganache. Either on the stove or in the microwave melt the chocolate mixed with vegetable oil. When it is melted pour in cold heavy whipping cream and mix together. I wanted my ganache fluffier so once the chocolate was mixed with the cream I whisked it with my electric mixer until it was whipped a little. Spread some ganache on each cupcake! 

PROBLEMS:

These were delicious and the cupcakes all kept their shape but when I went to look at my cupcakes the next morning the liners had opened up as you an see in the picture below. I think this is because of the heat and next time I would put them in the fridge. The liners came off perfectly so you also can just serve them out of the liners!