S’mores Cupcakes

Super Bowl Sunday is obviously a huge holiday in my life…who can resist chips and guacamole (or as we called it “gronkamole”), buffalo wings and tenders, cornbread, chili, and cupcakes? Oh and apparently it also involves some sort of sports game involving men tackling each other in tights with deflated balls…and Katy Perry.

But I digress…Sunday night my friends and I gathered together for the 3rd year in a row to make an awesome Super Bowl feast and to watch a pretty exciting Patriots’ win!  In addition to the cornbread, I was in charge of the dessert (per usual).  I  had been wanting to test out an idea I had for s’mores cupcakes and this was the perfect opportunity.  Especially since I could top the cupcakes with toasted and…DEFLATED marshmallows and make fun of the “deflategate” controversy.

Most recipes I’ve seen use a chocolate cupcake as a base for s’mores cupcakes.  However, I decided to go with a brown sugar and cinnamon cupcake to simulate a cinnamon graham cracker.  I then filled them with a marshmallow filling (made from Fluff!!!) and topped it with my favorite chocolate ganache frosting recipe from Flour Bakery.  And of course, the final touch is a marshmallow on top that is toasted (broiled/torched) just before serving.

They were the perfect treat to enjoy while watching the Patriots win their 4th Super Bowl victory!

S’mores Cupcakes

Brown Sugar Cinnamon Cupcakes (Adapted from 52kitchenadeventures.com)
Yields 12 cupcakes

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla 1/2 cup plus 2 tablespoons buttermilk

Marshmallow Filling (from Sweet Pea’s Kitchen)

6 tablespoons unsalted butter, softened
1 ½ cups confectioners’ sugar
¾ cup Marshmallow Fluff
1 ½ tablespoon heavy cream

Chocolate Ganache Frosting (from Flour Bakery)

12 oz semisweet chocolate, chopped (or can use semisweet chocolate chips- recommend Ghiradelli brand)
1 cup heavy cream 1 cup (2 sticks) unsalted butter at room temperature
1 cup confectioners’ sugar
1/4 tsp Kosher salt
1/2 tsp vanilla extract

12 large marshmallows

For the cupcakes:

Preheat oven to 325 °F. Line muffin tin with paper or foil liners. In a medium bowl, combine flour, baking powder, cinnamon and salt. In a large bowl, cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating after each until fully incorporated. Mix in vanilla extract. Add flour mixture to wet ingredients in 3 batches, alternating with 1/2 of the buttermilk, stirring after each until everything is combined. Pour batter into prepared muffin tin. Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.

For the filling: Cream together all ingredients in a stand mixer fitted with a whip attachment until homogenous.  Transfer to a pastry bag.

Cut out a small circle in the center of each cupcake.  You may reserve these to put back in place after filling the cupcakes.

Pipe marshmallow frosting into each hollowed out center.   Cover, if desired, with reserved cupcake cut-outs (you’ll probably want to trim them).

For the frosting:

In a small saucepan, scald the cream over medium-high heat. Pour the hot cream over the chocolate and let it sitfor about 1 minute, then slowly whisk together until completely melted and smooth. Let sit at room temperature for 1-2 hours until completely cool ( or refrigerate for about 30 min whisking every 10 minutes)

Fit a stand mixer with the paddle attachement (or can use a handheld mixer) and beat butter on medium-low speed for 10-15 seconds, until smooth. Add the confectioners’ sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes until mixture if fluffy and smooth. On medium speed, add the cooled ganache and beat until completely combined, about 2 minutes. Stop to scrape bottom and sides of bowl. Turn up mixer speed to medium-high and beat for about 1 minute until frosting lightens in color and thickens.

Frost each cupcake, preferably piping from a pastry bag.

To toast the marshmallows, preheat your broiler.  Toast marshmallows until browned on top and melting- should take less than 1 minute, DO NOT leave unattended.

Alternatively, you can toast over a gas burner or with a creme brûlée torch.

Let marshmallows cool for about 5 minutes.  Then transfer to tops of cupcakes- warning: marshmallows will be sticky and a little difficult to transfer!

 

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