TODAY Food Club

This is a moist graham cupcake filled with a decadent milk chocolate ganache and topped with a toasted marshmallow frosting drizzled with more chocolate ganache and a Hershey candy bar. People tell me that it is the BEST cupcake they have ever tasted and should win an award!

Gimme S'More Cupcakes

• Servings: 1 cupcake
• Yield: 30 cupcakes
• Cooking Time: 21 min

Ingredients

• 1 box white cake mix
• 1 c. all purpose flour
• 1 c. granulated sugar
• ¾ t. salt
• 1 t. espresso powder
• 1 t. cinnamon
• 4 graham crackers, finely ground
• 1 ½ c. milk
• ¼ c. vegetable oil
• 1 T. vanilla
• 1 c. sour cream
• 4 large eggs
• ½ c. cookie butter
• Chocolate ganache: 8 oz. milk chocolate chips
• 4 oz. heavy cream
• Marshmallow frosting: ¾ c. egg whites
• 1 ½ c. granulated sugar
• 1 t. cream of tartar

Preparation

1. Preheat oven to 350.
2. Put all dry ingredients in a large mixing bowl and combine well.
3. Add remaining 6 wet ingredients and mix on low speed until combined.
4. Scrape bowl well and mix again for two minutes until no lumps remain.
5. Fill paper lined cupcake pans ¾ full.
6. Bake for 10 minutes, then turn oven down to 325 and bake 11 minutes more until a toothpick comes out clean.
7. While cupcakes bake, make chocolate ganache by placing chocolate chips in a bowl.
8. Heat heavy cream just to boiling point and pour over chocolate.
9. Let set 1 minute and then stir until smooth and glossy and let cool.
10. For marshmallow frosting, place egg whites and sugar in a grease free heat proof bowl.
11. Put over a pan of simmering water and whisk until mixture reaches 160 degrees and sugar is completely dissolved.
12. Using a whisk attachment, whip egg whites/sugar until stiff peaks and glossy.
13. Core cupcakes and fill with chocolate ganache.
14. Pipe marshmallow frosting on top and toast with a kitchen torch.
15. Drizzle more chocolate ganache and top with Hersheys candy bar.
16. Enjoy the taste of Smores in a cupcake.

Recipe Tags

• Dessert