Friday, February 18, 2011

S'mores Cupcakes...

I was flipping channels on the television yesterday and decided to stop on HBO. Why? Well, a classic was playing... The Last of The Mohicans.

Yes, I love this movie... L.O.V.E.

The movie score is phenomenal.

Also phenomenal......

Daniel Day Lewis.

Oh, to be Madeleine Stowe's character, Cora. I'll just leave it at that.

Anyway, all the rugged scenery reminded me of something.


And my all time favorite camping activity? Making S'mores, hello.

I came across this recipe in the January 2011 Issue of Bon Appetit. It featured Society Bakery, located in Dallas, Texas, and their S'mores Cupcakes.

Heck ya, I was going to try my hand at these!

You should too, because you WILL NOT be disappointed!

Something else that's not disappointing........

Daniel Day Lewis in The Last of The Mohicans.... swoon.

S'mores Cupcakes
Recipe from: Society Bakery in Dallas, TX
Source: January 2011 Issue of Bon Appetit

  • 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
  • 1/2 cup all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 pinch of salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 8 ounces semi-sweet baking chocolate
  • 1/2 cup (scant) heavy whipping cream
  • 3/4 cup plus one 7-ounce jar Marshmallow Creme
  • Nonstick vegetable oil spray
  • 12 1-inch pieces broken graham crackers (for garnish)
Preheat oven to 350 degrees F. Line 14 standard muffin cups with paper liners. Whisk graham cracker crumbs, flour, baking powder, and a pinch of salt in a medium bowl. Beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with the milk in 2 additions, beginning and ending with the graham-cracker mixture. Divide the batter among 14 lined muffin cups.

Bake cupcakes until done, about 14-20 minutes. Transfer cupcakes to rack and cool completely.

Bring cream just to boil in a small saucepan; remove from the heat and add the chocolate; stir until smooth. Cool ganache to lukewarm. Take an apple corer and push about 1 inch into top of each cupcake; remove cake, forming a hole. Spoon 3/4 cup marshmallow creme into a resealable plastic bag, pushing into the bottom corner. Cut 1/2 inch off the corner. Pipe into holes in cupcakes. Spread 2 teaspoons of ganache over each cupcake. You can do this 8 hours ahead of serving time. Let stand at room temperature.

Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow cream on the sheet. Broil until slightly charred, 1-2 minutes. Spoon dollop of charred marshmallow creme over each cupcake; garnish with piece of graham cracker.

A big thanks to my mother-in-law for suggesting I remove the warm whipping cream from the heat and then adding the chocolate... a great tip! Also, I used semi-sweet baking chocolate since the original ingredient of bitter-sweet baking chocolate was way to bitter. I was able to get 14 cupcakes out of the recipe as opposed to 12, as listed in the original recipe.

Now go and enjoy these cupcakes while watching The Last of The Mohicans.

1 comment:

  1. ok trying this next, I just ordered the Cake Pop book and sucker sticks from Amazon. what does scant mean? (next to the heavy cream?) do you think I could use 1% milk?


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