These cupcakes are a honey graham delight, topped with chocolate ganache and then twirly swirled with marshmallow frosting. They’re so downright fantastic they’re wrong.
But if these cupcakes are wrong, I don’t want to be right.
These cupcakes are a bit messy, but Jake says it’s how they are supposed to be since real s’mores are messy. And Jake knows a thing or two about snacks and s’mores.
The original recipes makes 24 regular cupcakes. I made a half recipe and it made 24 mini cupcakes and 6 regular cupcakes.
The halved recipe is below.
Recipe adapted from Martha Stewart
- 3/4 cup all-purpose flour
- scant 3/4 cup graham flour
- 1 t baking powder
- 3/4 t salt
- 3/4 t cinnamon
- 10 T (1 1/4 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 2 T honey
- 3 eggs
- 1 t pure vanilla extract
chocolate ganache -
- 3 ounces semisweet chocolate*, finely chopped
- 1/3 cup heavy cream
- 1 1/2 t light corn syrup
* I used milk chocolate, and it was very runny, so I’d recommend using the semisweet and allowing it to thicken and cool before topping the cupcakes. Maybe top with the marshmallow with a little milk chocolate wedge, if you’re feeling like getting hershey with it.
marshmallow frosting -
- 1 envelope unflavored gelatin (scant 1 tablespoon)
- 1/2 cup plus 1/4 cup cold water
- 1 cup sugar
- candy thermometer
- Make cupcakes. Preheat oven to 350° F. Line standard or mini muffin tins with paper liners (12 regular or 6 regular and 24 minis). Whisk together both flours, baking powder, salt and cinnamon.
- With an electric mixer on medium high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture; mix until just combined.
- Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tins half way through, until golden brown and a cake tester inserted in the center comes out with only a few moist crumbs attached, about 25 minutes for regular cupcakes and about 11 minutes for minis. Transfer cupcakes to wire rack and cool completely. (If you want to wait until the following day to top the cupcakes simply store them in an airtight container until the next day.)
- Make ganache. Place chocolate in a small heatproof bowl. Meanwhile bring cream and corn syrup to a simmer in a small saucepan over medium high heat; pour mixture over chocolate. Let stand until chocolate starts to melt. Gently stir the chocolate into the cream until smooth and no lumps remain. Allow to cool and thicken. Divid the ganache over the top of all the cupcakes. Allow to set.
- Make marshmallow frosting. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
- Heat remaining 1/4 cup of water and sugar in a saucepan over medium-high heat, stirring until sugar is dissolved and there’s no crunch when you press the spoon into the mixture. Stop stirring. Clip a candy thermometer to the side of the pan and boil syrup until temperature reaches the soft-ball stage (238 degrees F). Remove from heat and add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute. Then use an electric miser to whisk on medium-high speed until soft and glossy (but not dry) peaks form, 8-10 minutes. Use immediately. Marshmallow will harden.
P.S. Use your handy kitchen torch to toast the marshmallow frosting. I was pretty excited to do this part!