S'MORES CUPCAKES

S'MORES CUPCAKES image

Yield 12 cupcakes

Number Of Ingredients 12

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1 1/2 cups graham cracker crumbs (about 15 whole crackers)
1/2 cup all purpose flour
2 1/2 tsp baking powder
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
3/4 cup whole milk
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup (scant) heavy whipping cream
3/4 cup plus one 7 ounce jar of marshmallow creme
12 1-inch pieces broken graham crackers (for garnish)

Steps:

Preheat oven to 350F. Line 12 standard muffing cups with paper liners. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat butter and sugar in large bowl until ligh and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups. Bake cupcakes until tester inserted into center comes out clean, about 22 minutes. Transfer cupcakes to rack; cool completely. Place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache to lukewarm. Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole. Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into 1 bottom corner. Cut 1/2 inch off corner. Pipe into holes in cupcakes. Spread 2 teaspoons ganache over each cupcake. Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow creme on sheet. Broil until slightly charred, 1 to 2 minutes. Spoon dollop of charred creme over each cupcake; garnish with piece of graham cracker.