Cupcake Hero - S'more cupcakes!

When I read that this month's ingredient for Cupcake Hero was marshmallow, I new that I had to make a s'more cupcake. I also knew that lots of other people would probably make s'more, so I made sure not to peek at any other entries (expect for my two buddies that I knew weren't making s'mores).

Since this is my first CH and I know the competition is fierce, I'm not going to be disappointed if I don't win. Besides, I know who the real winner is. (hint: my tummy)

A graham cupcake with melty chocolate filling, marshmallow fluff for frosting - toasted (natch) with a must have piece of Hershey's on top brought this childhood treat home in a whole new way though I tried to stay true to the original s'more - messy, sticky, and yummy! One word - todiefor!

Graham Cupcakes ( Adapted from Vanilla Garlic)
Makes 12-14 cupcakes / 350 F oven

1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs (I made 1/4 of them more coarse than her recipe)
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt

Make the cupcakes - Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy. Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.

Place graham crackers in a food processor and process until you have varying size crumbs and powder. Sift together the flour, graham cracker crumbs, baking soda and powder, and salt.

Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingredients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined. Spoon into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.




Chocolate sauce (filling or topping) from Cupcakes!
3/4 cup heavy whipping cream
2 tablespoons unsalted butter, cut into 2 pieces
9 ounces (1 1/2 cups) semisweet chocolate chips
1/2 teaspoon vanilla extract

In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure 175 F on a thermometer; do not let it boil. Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.

Let the sauce sit while the cupcake cools so it can thicken up a bit. Then, using a small, sharp knife, cut out a cone shaped section for the top center of each cupcake. Fill hole with filling.

Put the top back on. You may have to remove some of the cupcake 'cone'. I won't tell if you eat it. The cupcakes are so yummy just on their own!

Frosting:
One jar of marshmallow fluff.

Load up a decorating bag with fluff and pipe on the topping. Using a creme brulee tool (or another fire source) toast the topping to taste. I like mine very lightly toasted, as you can see from the photo.

Note: Don't just try to spoon on the topping. It's so thick and sticky, it just globs everywhere. Don't ask me how I know this. I just do.

Top with a piece of Hershey's, more graham cracker crumbs or let the cupcake go nekkid. Serve immediately.

The end result of these cupcakes were amazing! The hubs loved them and took them to school the next day. The marshmallow topping got a little runny by then so definitely top, toast and enjoy right away.

Hurray for my first successful Cupcake Hero entry! Now I can read all the updates about CH that I've been ignoring until I got mine posted. Good luck all!

My only casualty was my icing tip. The garbage disposal ate it.