If you go camping just for the S’mores, these cupcakes are for you. Save the gas, kick back in your yard and pass around the plate. The very fine recipe for the graham batter is adapted from the Society Bakery in Dallas. For the topping, I got lazy and bought a jar of marshmallow creme, instead of making my own. But I wasn’t too lazy to pull out my kitchen torch and scorch it, to get that irresistible burnt marshmallow flavour.
1-1/2 cups (750 mL) graham cracker crumbs (6 oz/175 g)
1/2 cup (125 mL) all-purpose flour
2-1/2 tsp (12 mL) baking powder
1/8 tsp (0.5 mL) salt
1 tsp (5 mL) vanilla extract
3/4 cup (175 mL) whole milk
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, softened
2 large eggs
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) corn syrup
2 oz (60 g) semisweet chocolate, chopped
7 oz (198 g) jar marshmallow creme
Cupcakes: Preheat oven to 350F (180C). Line 12-cup muffin tin with paper liners.
In medium bowl, whisk together graham crumbs, flour, baking powder and salt.
In small measuring cup, pour vanilla into milk.
In large bowl, beat sugar and butter at medium speed on electric mixer 3 to 5 minutes, until fluffy and light-coloured. Beat in eggs one at a time, until blended. Beat in third of graham mixture. Beat in half of milk mixture. Beat in another third of graham mixture. Beat in remaining milk mixture. Beat in remaining graham mixture. Scrape bowl. Beat a few seconds to blend.
Divide batter among muffin cups. Bake 20 to 25 minutes, until tester comes out clean. Cool 10 minutes on rack. Remove cupcakes, transfer to rack and cool completely.
Toppings: In very small pan, heat cream and corn syrup on medium until steamy. Remove from heat. Stir in chocolate until melted and smooth. Set aside 10 minutes to thicken.
Top each cupcake with large spoonful of chocolate. Smear to edges with offset spatula. Set aside until chocolate is set, or refrigerate about 15 minutes.
Transfer marshmallow creme to piping bag fitted with plain large tip. If desired, refrigerate creme 15 minutes to firm it up. Pipe over cupcakes, but not right to edges; let chocolate borders show. If desired, refrigerate 15 minutes to firm up creme. Using kitchen torch, evenly scorch marshmallow creme until it is golden.
- It’s best to measure the cracker crumbs by weight, as amounts vary by brand. I use the iconic Nabisco brand.
- The batter is soft and fluffy. It’s difficult, but try to get even amounts in each muffin cup. I use a disher (scoop). Otherwise, some cupcakes will bake faster, while others may overflow.
- I prepared these on a record-breaking hot day, so they got oozy, as you can see in the photo. On hot days, the marshmallow creme wants to spread and travel. Refrigeration is the antidote.
- Using a piping bag is the easiest way to apply marshmallow creme evenly. If you don’t have one, try a zip-lock bag with a hole cut in the corner.
- Careful with the torch – the marshmallow burns in a blink and may catch on fire. Scorch it only until it is golden; it will continue to darken for a second or two.
Grease and flour 8- or 9-inch (20 or 23 cm) round cake pan. Line bottom with parchment round. Lightly grease parchment. Scrape batter into pan and bake in preheated oven 35 to 45 minutes, or until tester comes out clean. Cool on rack 10 minutes. Remove from pan, peel off parchment, invert and cool completely on rack before cutting and frosting.
Credit: Susan Sampson
Tested in Imperial