We all remember making sticky yummy s’mores by the campfire as kids. These cupcakes make s’mores more “grown up” but just as indulgent…maybe more! Graham cracker cake, chocolate ganache and fluffy marshmallow frosting…..yum! A bit time consuming, but always worth it!
Place Chocolate chips in medium bowl. Heat cream in microwave until boiling. Pour over chocolate chips and stir until chocolate is melted and well blended. Pour into a shallow pan and refrigerate until set. About 4 hours.
Note: Can substitute about a teaspoon of chocolate chips for ganache if time is a factor.
Cream butter and 2 cups of sugar for 2 minutes. Add 1/2 teaspoon vanilla and whole eggs one at a time, blending well between each addition. Add cracker crumbs and buttermilk alternately until all ingredients are incorporated.
Prepare muffin cups with paper liners or spray with nonstick cooking spray. Fill cups about 1/3 full with cake batter. Place about a teaspoon of ganache in center and top with more cake batter sealing edges around ganache until cup is almost full. Bake at 325 degrees for 20-25 minutes or until set. Allow to cool.
Combine remaining 1/2 cup sugar, egg whites and water in a double boiler and beat with an electric mixer until soft peaks form. Whip in marshmallow crème. Remove from heat and beat in 1/2 teaspoon vanilla extract. Top each cupcake with frosting and enjoy!
Member recipes are not tested by the CHOW food team.