FOOD: S'mores cupcakes

The other day I was just dying to make cupcakes for some reason, but I couldn't decide what I wanted to make. I could have just settled down and made a plain box mix, maybe add a pinch of cinnamon or cayenne to the mixture.

But I really wanted to make something new.

So I went to Tumblr and I asked my followers what I should make. I got two responses... a request for Funfetti and one for bacon bits. I love funfetti (a whole hella lot), but I could do that any day and I was looking for something I've never done before. As for the bacon bits, one day I will attempt to make a maple bacon cupcake, but this time I wasn't feeling it. I wanted something with chocolate!

Then my wonderful roommate suggested S'mores cupcakes! That sounded like just the thing I was looking for.

I usually turn to the internet for recipes, but this time I concocted my own version of a S'mores cupcake.

This cupcake is a chocolate cake, with a graham cracker crust, and marshmallow filling. The top is coated in a chocolate ganache, graham cracker crumbs, toasted meringue, and garnished with a miniature graham cracker.

Wow.

This was a lot of work for me. Being that I didn't really plan ahead, it actually took me two days to make them (one for the cake and one for the decorating.) But I am so proud of the finished result!!! These are some professional looking cupcakes if I do say so myself.

Here's what you need:

For the crust:

• 3/4 cup graham cracker crumbs (the finer the crumbs, the better)
• 2-3 Tablespoons melted butter
• 2 Tablespoons brown sugar

For the cake:

• I used a simple dark chocolate box mix that yielded about 12 cupcakes.
• You may use whatever chocolate cake recipe your little heart desires.
• Keep in mind that the crust, filling, and icings are all modified to about 12-15 cupcakes.
• So don't go picking a recipe that makes 24 unless you want to be doing some math. ;)

For the filling:

• 7 oz. marshmallow fluff
• 1/2 cup shortening
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 4 Tablespoons hot water

For the ganache:

• 1/4 cup heavy cream
• 1/2 cup chocolate chips

For the meringue:

• 3 egg whites (Use extra caution when separating your egg whites. The tiniest bit of yolk will ruin the meringue. I suggest dividing each egg one at a time over a second bowl and then transfer to the bowl you want to use.)
• 6 Tablespoons sugar
• 1/2 teaspoon vanilla

For the garnish:

• Graham cracker crumbs
• Miniature graham crackers or regular sized graham cracker cut into quarters.

I know it looks like a lot of work, but really each piece of the cupcake only has a few ingredients and all of them are quick to make (except maybe the meringue which requires patience).

Begin by greasing the bottoms and sides of a 12 cup cupcake pan. I feel that when baking cupcakes with crusts, they come out better when you do not use liners. Often times the crust will just stick to the liner and you don't get to eat it.
Mix the graham cracker crumbs and brown sugar together. Add butter and stir until evenly moistened.
Divide evenly into pan (about 1T per cupcake) and press down.

Prepare your cake mix and divide evenly into pan.
Bake according to directions.

Once the cupcakes have cooled, use a paring knife or apple corer to remove the middle of the cakes.

Eat the middles and share with your room mate.

Beat marshmallow fluff, shortening, powdered sugar, and vanilla until well blended.
Add the hot water and stir until smooth.

Spoon marshmallow mixture into piping bag and pipe into hollow cupcakes. Or you could just spoon it into the cupcakes. The mixture did seem runny to me, but after letting the cupcakes sit, it solidified a bit so that when you bite into the cakes, it does not go pouring out everywhere...
So on that note, let the cupcakes sit until they are capable of being turned upside down and you do not have marshmallow creme spilling out.

Place chocolate chips in a tall container, wide enough to fit a cupcake. A liquid measuring cup should do.
Heat heavy cream in small saucepan on low, stirring consistently until small bubbles begin to form.

Pour cream over chocolate chips and stir until smooth.

Dip the top of each cupcake into the chocolate. If needed, you can use a spoon or knife to smooth it out, but it's going to get covered with meringue anyway!

Roll the sides of the ganache in extra graham cracker crumbs. You may serve like this if you want and even top it with a couple small marshmallows in the middle. My roomie is not a fan of marshmallows, so he got his cupcake just like the picture below. They passed the picky-eater taste test. If he wants another cupcake, he has to eat the meringue!

Place egg whites in large metal or glass mixing bowl and beat on medium to high speed until fluffy and soft peaks begin to form (about 3-5 minutes). Use an electric mixture, unless you want your arm to be sore.
Very gradually add the sugar while continuing to whip the eggs.
Add vanilla and beat until smooth and stiff peaks form (about 5-8 minutes).

Once the meringue is fluffy, spoon into piping bag and pipe onto cupcakes.

I used my culinary torch to toast the meringue, but you can pop them under the broiler for a few seconds to brown. DO NOT LOOK AWAY. It happens sooooooo fast!!!

Top with mini graham cracker and enjoy!