This recipe takes a standard box of cake mix and turns it up a few notches. With a little twist here and a special touch there, you can make 36 delicious S’mores Cupcakes that will remind you of all the campfire fun you’ve enjoyed this past summer.
6 oz. semisweet or bittersweet chocolate, finely chopped
6 oz. heavy cream
3 T. powdered sugar
Place all ingredients in a small metal bowl. Set over a pot of hot water and heat undisturbed until the chocolate is about half-melted. Remove from heat and stir until smooth. Chill in the refrigerator while you prepare the cake batter.GRAHAM CRACKER CAKE BATTER
1 box white cake mix
1 cup graham cracker crumbs (finely grind and sift 1 sleeve; reserve the coarse crumbs for decorating)
2 T. sugar
1 ½ c. water
3 egg whites
¼ c. canola oil
1. Stir together the dry ingredients in a mixer bowl fitted with the paddle attachment. Add the water, egg whites and oil and beat on medium speed until smooth, about 3 minutes.
2. Divide the batter evenly between three prepared cupcakes pans.
3. Drop a dime-sized blob of ganache onto each cupcake.
4. Bake for 18-20 minutes or until the cake is firm to the touch. Cool in the pan for about 10 minutes before transferring to wire racks to cool completely.
5. Rewarm the ganache and dip the tops of the cupcakes to coat. Return to the rack to firm up.
½ cup white vegetable shortening
½ cup salted butter
2 T. milk or cream
1 t. marshmallow flavor
4 cups powdered sugar
Beat together the shortening and butter 3-5 minutes. Add the milk and marshmallow flavor; beat until smooth. Add the powdered sugar ½-cup at a time, beating until light and fluffy.
NOTE: You will need 2 batches of frosting if you pipe it on mile high like we have.
Frost the ganache-dipped cupcakes using a ½” plain tip (#807 Ateco). Sprinkle with reserved graham cracker crumbs. Frosted cupcakes can be made 1 day ahead. Cover with a cake dome and store at room temperature.
To make your S’Mores Cupcakes a little more grown-up and to kick up the chocolate flavor a notch, add ½ teaspoon of espresso powder to the ganache. Or replace some of the water with Frangelico for a spiritual cake experience. For more unique kitchen inspirations and ways to rethink the ordinary, follow our Pinterest DIY board.