Smore Cupcake

It's no secret that I love s'mores..pretty much s'more anything...but have to say these cupcakes really have a tender spot with me because it's two great loves coming together, cake and s'mores..mmmmm

So I have been hankering to make these for awhile and finally had the opportunity so as soon as my oven was preheated I whipped up a batch and thoroughly devoured enjoyed eating this scrum-dily-ious tasty treat. So now you too can bake some of these yummy treats and share with your family..or not (tee hee hee) I won't tell.

S'more Cake (makes 1 dozen or 12 cupcakes)

1-1/2 C Graham Cracker crumbs (about 15 whole crackers ground in processor)
1/2 C All-purpose flour
2-1/2 tsp baking powder
1/2 C (1 stick) unsalted, room temp butter
3/4 C Sugar
2 Large Eggs (room temp is best)
1 tsp Vanilla
3/4 C Milk (room temp is best)

Preheat oven to 350 degrees F

Whisk graham cracker crumbs, flour, baking powder, and pinch of salt in medium bowl
Beat butter with sugar in large mixing bowl until light and fluffy. Add eggs 1 at a time and beat 3 minutes to fully incorporate. Beat in vanilla. Add graham cracker mixture in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.

Divide batter among lined muffin cups and bake 18-20 min until toothpick comes out clean
Let cool on a rack as soon as they are cool make the ganache

Chocolate Ganache

8 oz bittersweet chocolate (not to exceed 61% cacao)
1/2 C whipping cream

Place chocolate in a medium bowl. Bring cream just to a boil in a small saucepan (or the microwave). Pour the hot cream over the chocolate and let stand 1 minute. Stir/whisk until smooth. Cool ganache until it's a thick consistency enough to spread on cupcakes.

Spread ganache onto cupcakes (or feel free to dip) allow to cool until ganache is firm (can also chill in fridge for 5-10 min), now they are ready to frost.

Marshmallow Frosting

4 Large Egg whites
1 C Sugar
1/4 tsp cream of tartar
1 tsp Vanilla extract

Place egg whites, sugar and cream of tartar in a mixing bowl of an electric mixer and set it over a pot filled with simmering water. Whisk consistently until sugar is dissolved and whites are warm to the touch (3-4 minutes)
Transfer the bowl to electric mixer fitted with the whisk attachment and beat starting on low speed gradually increasing speed to high until the mixture is stiff and glossy peaks form (5-7 minutes). Add vanilla and mix until well combined.

Pipe the frosting on the cupcakes and using a blow torch toast the marshmallow frosting until brown. If you don't have a blow torch you can also place under the broiler in your oven but be careful not to cause the frosting or the ganache to melt, so be sure your broiler is pre-heated and set to high then it should just take a few seconds (30-60 seconds)