Sometimes
we don’t want to let go of summer…and sometimes we don’t have to! We took a
summer dessert staple and turned it into a perfect treat for those chilly winter
nights. Check out our Gingerbread S’mores Cupcake recipe below:
Prep: 45 minutes
Cook: 16-18 minutes
Yield: 12 cupcakes
Ingredients:
Graham Cracker Crust
2
tablespoons unsalted butter, melted
½ cup
graham cracker crumbs
Gingerbread Cupcakes
½ cup
unsalted butter, softened to room temperature
½ cup
brown sugar
1 egg,
at room temperature
½ cup
milk
½ cup
molasses
1
teaspoon vanilla extract
1 1/3
cups all purpose flour
½
teaspoon baking powder
½
teaspoon baking soda
¼
teaspoon salt
1
teaspoon ground cinnamon
½
teaspoon ground ginger
½
teaspoon nutmeg
¼ teaspoon
ground allspice
Chocolate Ganache Filling
4
ounces chopped milk chocolate
2
tablespoons heavy cream
Marshmallow Fluff Frosting
¾ cup
granulated sugar
½ cup
light corn syrup
¼ cup
water
1/8
teaspoon fine salt
2 large
egg whites, at room temperature
¼
teaspoon cream of tartar
1 ½
teaspoons pure vanilla extract
Directions:
1. Preheat
oven to 350 degrees Fahrenheit. Line a muffin tin with liners.
2. Combine
the melted butter and graham cracker crumbs together, mixing well until
combined. Spoon about ½ tablespoon into each cupcake liner, pressing with the
back of a spoon to form a crust.
3. Make the cupcakes:
In a large bowl, beat together butter and brown sugar on a medium setting,
with either a handheld or stand mixer fitted with a paddle attachment, until
creamy. Beat in the egg until combined, scraping down the sides and bottom of
the bowl as needed. Beat in milk, molasses, and vanilla on medium speed until
just combined, still piecey. In a medium bowl, toss the flour, baking powder,
baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined.
With the mixer on a low speed, slowly pour the dry ingredients into the wet
ingredients. Mix until just combined. Scrape down the sides and bottom of the
bowl as needed. Drop about ¼ cup of
batter on top of each graham cracker crust, filling the liners ¾ of the way
full.
4. Bake
for 16-18 minutes, or until cupcakes are set and spring back at the touch. Let
cool completely.
5. While
cupcakes are baking, heat the heavy cream until warm. Pour over the chopped
milk chocolate in a large bowl, then use a spoon or whisk to stir until melted
and combined. Let sit until cupcakes are cool, then fill a pastry bag with the
chocolate and insert the top straight down into the cupcakes, squeezing the
ganache inside.
For
Marshmallow Fluff Frosting:
1. In a
small pot combine sugar, corn syrup, and water. Place candy thermometer in the
pot and heat mixture to 240 degrees Fahrenheit.
2. While
syrup is heating, place egg whites, salt, cream of tartar, and vanilla extract
into a stand mixer and whip until medium-stiff peaks form.
3. When
syrup reaces its temperature, remove from heat and very slowly drizzle into egg
whites. Turn stand mixer on and whip until very shiny, stiff, and sticky. Put
fluff into pastry bag and refrigerate.
Frost
the cupcakes, and torch until toasted if you’d like for an authentic S’mores
finish.
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Enjoy!
