S’MORE CUPCAKES W/ TOASTED MARSHMALLOW
I know I am constantly posting and creating s’more desserts but let’s be honest here for a second, they are absolutely the best, especially, like these, when everything in homemade, down to the marshmallows. I am always thinking of ways to incorporate s’mores into a dessert and these are perfect for a friends birthday, friends gathering, family party or the holidays. Either way, no one will be disappointed. Espresso chocolate cake topped with a vanilla swiss buttercream, crushed graham crackers, chocolate ganache and a homemade toasted marshmallow. I thought about making the buttercream frosting graham cracker flavored but the different textures involved are what make this dessert the best!
Now i’m sure there are tons of you guys thinking “well who has time or the skills to make homemade marshmallows? That seems way too complicated.” And the answer to that is, everyone has time for it because it may be the simplest part of this cupcake aside from the chocolate ganache. The plus side is that it can be made the day before or even a few days ahead of time since they will last on your counter (sealed of course) for up to 10 days. They really make this recipe that much better when everything is homemade. Of course, if time does not allow or you just prefer to add a store bought one, that is completely fine it will still turn out amazing! Plus, the leftover marshmallows can be used to enjoy by itself or in so many other desserts – cookies, homemade smores over the fireplace etc.
HOW TO MAKE
MARSHMALLOWS – as I said earlier, these seem like they would be complicated but it is quite honestly the opposite. Make sure the mixture that is heating over the stove reaches about 230-240 degrees F before you add it to the stand mixer. Corn Syrup and gelatin are probably the most important ingredients to help create that thick, gummy, squishy soft texture that marshmallows have. It is important to make sure that you allow the marshmallows to rest as well for at least 8 hours so they set properly. Make them ahead of time or just use this recipe to make them without the cupcake. It is the best recipe. Do not forget to toast these for that extra s’mores flavor!
CHOCOLATE GANACHE – This is the easiest part of the entire cupcakes. Make sure that the whipping cream is not boiling or it will burn and curdle. The point is to just bring it to a simmer where it is hot enough to melt the chocolate. Which brings me to the chopped chocolate; make sure that you chop it small enough so that it is easier and quicker for it to melt. If you leave the chocolate as whole large chunks the whipping cream is hot but may not be hot enough to melt through entire chocolate bars evenly. To make sure you have a smooth and nice texture creating smaller pieces of chocolate will help with this. Let it set to, the more it cools off the thicker it will become so make sure not to make this too far in advance before assembling the cupcakes or it will be rock solid and too hard to scoop onto the cupcakes.
SWISS MERINGUE BUTTERCREAM – because the flavors of this smores cupcake are rich and sweet, a swiss meringue buttercream seemed only fitting to take away from that sweetness. I personally do not like an extremely sweet frosting where you pout 5-8 cups of powdered sugar. Often times you hardly get to taste the flavor of a cupcake when the frosting is too sweet and overpowering. To be sure you get to taste all the flavors of this cupcake a swiss buttercream is the best option over your typical american buttercream. It only uses 1.5 cups of sugar more or less. Less can definitely be used. I made these for cupcakes for the first time about a year ago and I have not went back to any other style of frosting. It is so light, airy, smooth, sweet but nothing compared to an American Buttercream frosting. Trust me you will never go back to any other buttercream once you make these.
Be sure to mix the egg whites and sugar together in a double boiler so that the eggs are safe to eat. This is an important step and a disclaimer before deciding to make this buttercream. It does take 10-12 mins or so to get that mixture to the proper temperature (165 Degrees F) in order for it to be safe to consume since it is not a bake aspect of the recipe. Then mix it on high until stiff peaks form about 5-10 mins. Once it is completely cooled, yes COMPLETELY COOLED, you can add the sticks of butter to it. This is the part where you will start to get disheartened because it will start to look like it is “ruined”. Worry not, it will go through several phases before it reaches the perfect consistency, patience is key! It will start to look like cottage cheese before it looks silky smooth. Be sure to mix this on high for 10 mins at the very least! That is the time it will take so leave the mixer running and just let it do its thing! Add in the vanilla paste at any point during this process and change out the whisk attachment for the paddle attachment.
ESPRESSO CHOCOLATE CUPCAKES – these are pretty straight forward of adding the dry ingredients and wet ingredients separately and then combining them and adding them to a prepared cupcake tin to bake. There is hot coffee in this recipe but if you do not like that coffee flavor you are more than welcome to just use hot water instead. It is the exact same turn out just not with that hint of espresso/coffee taste.
S’MORE CUPCAKES W/ TOASTED MARSHMALLOW
12-16
servings1.5
hours15-20
MinutesIngredients
- MARSHMALLOWS
½ cup powdered sugar
1 teaspoon vanilla paste (or extract)
2 Tablespoons gelatin (about 2 ½ - 3 packets)
⅔ cup of water (divided in half)
1 cup sugar
⅔ cup corn syrup
- ESPRESSO CHOCOLATE CUPCAKES
½ cup whole milk
¼ cup of Greek Yogurt (or sour cream)
⅓ cup vegetable oil
⅓ cup hot brewed coffee (can use hot water instead for no coffee flavor)
2 eggs
2 teaspoons vanilla extract
1 ⅓ cups granulate sugar
¾ cup all purpose flour
¾ cake flour
1 teaspoon baking soda
½ teaspoon salt
- SWISS MERINGUE BUTTERCREAM
5 egg whites
1⅓ cup sugar
2 teaspoons vanilla bean paste (or vanilla extract)
2 cups; 4 sticks unsalted butter, room temperature
- CHOCOLATE GANACHE
1 cup heavy whipping cream
⅔ cup semi sweet chocolate
- OTHER
crushed graham cracker crumbs (1 packet)
Directions
- MARSHMALLOW
Pour about ⅔ of the powdered sugar into the bottom of a lightly greased pan. 9x9 or 8x8. Spray the pan with baking spray first before adding the powdered sugar
Add half of the water (⅓ cup) to the bowl of a stand mixer with the gelatin packets. Set aside
In a saucepan, add the sugar, corn syrup, vanilla, and the other ⅓ cup of water. Allow the mixture to simmer together until it reaches about 230 - 240 Degrees F
Once the mixture reaches that temperature, quickly pour it over the water/gelatin mixture and mix on high until stiff peaks form; about 10 -11 mins.
From there, quickly take the mixture off the stand mixer and pour over the prepared pan, onto the powdered sugar. This will help the stickiness from sticking to all the sides of the pan. Spread it out evenly, if you grease a spatula or dip it in water it will make the spreading process easier without it sticking everywhere.
Use the remaining powdered sugar to coat the entire top of the marshmallow in the pan. Let sit in sit uncovered for at least 8 hours. You will feel that it is set but still bouncy and soft.
- ESPRESSO CHOCOALTE CUPCAKES
Preheat the oven to 350 degrees F and line a cupcake pan with liners or grease.
Sift together all the dry ingredients including the sugar into the bowl of a stand mixer. Set aside
Add all the wet ingredients together and whisk until all the clumps are gone and is smooth. Pour the wet ingredients into the dry ingredients and mix on medium speed with a paddle attachment, until well combined.
Fill each cupcake about ⅔ full. Bake for about 17-20 mins or until a toothpick comes out clean with some moist crumbs. Not completely dry or your cupcakes may be over baked.
- VANILLA SWISS MERINGUE BUTTERCREAM
Fill a bout 1 inch to the bottom of a saucepan and put over medium heat. Add the egg whites and sugar into the bowl of a stand mixer and set over the simmering water (double boil) until the sugar is dissolved and the mixture reaches 155-165 degrees F
Once it has reached the correct temperature, take off stove and mix on high speed with the whisk attachment of a stand mixer until stiff peaks form; about 5-10 mins. The mixture will be very hot and will need to cool down in the process, Can place a wet towel around the outside of the bowl while mixing. You do not want to add the butter while it is hot or it will melt and be a soppy mess.
ONCE THE MIXTURE HAS COOLED, cut the the room temperature butter into smaller pieces and add it to the mixer. Mix on high for about 10 mins. The buttercream will go through phases. It will look curdled like cheese for a little but keep mixing until silky smooth. Half way through the mixing process or when you start to see it become smooth, switch to a paddle attachment to get all the air bubbles out. This will make it more smooth and look great when pipping
Add in the vanilla while it is mixing. Once it is completely silky smooth (about 15-18 mins total from the start) put in a piping bag with whichever tip you prefer and set aside. Do not pipe on cupcakes until cupcakes are cooled.
- CHOCOLATE GANACHE
In a saucepan add the heavy whipping cream. Let it heat up until it is just simmering and tiny bubbles are forming around the sides of the pan. Do not bring to a boil or let curdle.
In a separate bowl, add the chopped chocolate or chocolate chips to it, pour the simmering whipping cream over the chocolate and let sit for about 2 mins.
Slowly start to stir it together until it is completely mixed. it will start to get thick but will be semi-runny towards the beginning.
- ASSEMBLY
You can invert the marshmallow onto a large plate. The inside of it will be sticky to be sure to spray a knife or keep dipping it in water to make it easier to slice. Make tiny squares and coat all the sticky sides with more powdered sugar to make it easier to work with and last longer.
Once the cupcakes are done baking and have completely cooled or mostly cooled; Pipe on the swiss meringue buttercream until there is just an outer layer, lining the edge of the cupcake. Leave an open space/hole in the center.
Drizzle in the chocolate ganache to the center where you left a whole. The buttercream will act as a barrier so the ganache doesn't drip everywhere. The ganache typically does not drip much and it will start to get thick over time. It should not be the consistency of melted runny chocolate.
Sprinkle some crushed up graham cracker crumbs over the ganache. Place a marshmallow square on top.
If you have a handheld torch, you can toast the marshmallow at this time. Be sure to work quickly because this can melt the buttercream. (since it is made with a lot of butter it melts easily)
