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S'more Cupcakes

One of my favorite cupcake bloggers (chockylit at has 'closed' her blog. She left the recipes up, but no longer posts new recipes. I LOVE her stuff and am terrified that one day the site will be gone. So, you might see a lot of her stuff here in the next little while. You will have to excuse my cupcake obsession.

I am actually going to attempt this S'more Cupcake for my sister-in-law's shower. Wish me luck! You have to make the marshmallows from scratch! I am excited!

Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven

1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.

Note: This recipe takes great, but needs a bit of work. The cupcakes didn’t rise much (which is fine) but also shrunk quite a bit on cooling… my only real complaint. I suspect that there is too much butter and next time I try the recipe, I will cut the butter to 1/2 cup.

Chocolate Ganache

8 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

Marshmallows from

Vegetable oil, for brushing
2 packets unflavored gelatin
1-1/2 cups granulated sugar
1/2 cup plus 2 tablespoons light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cups confectioners’ sugar

1. Line a 9-by-9-inch baking dish with foil. Brush foil with oil. Set aside.
2. Put granulated sugar, corn syrup, salt, and 1/4 cup plus 2 tablespoons of water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 7 minutes.
3. Meanwhile, put 1/4 cup plus 2 tablespoons cold water into the bowl of an electric mixer. Sprinkle with gelatin. Let soften for at least 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high. Beat until mixture is very stiff, about 7-9 minutes. Beat in vanilla. Pour into prepared dish, and smooth with oiled fingers.
5. Set aside, uncovered, until firm, about 3 hours.
6. Sift 1/2 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 1/2-inch squares. Roll each marshmallow in the sugar to coat.
7. Marshmallows can be stored in an airtight container up to 3 days. And they are great in hot chocolate.

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