I really wanted to put in another entry into this month's Cupcake Hero and I also wanted an excuse to make a S'more cupcake. It was like it was destined to be.
I had a super recipe for Graham Cracker and Chocolate cake, but it was the Marshmallow that really got to me. At first, making it from scratch sounded like a wonderful idea. But I am an impatient person. Waiting over night for little marshmallows to set seemed like a waste of time - I wanted s'more cupcakes in my mouth as. soon. as. possible. So I tried my ol' stand by, 7 minute icing. Unfortunately, due to unforeseen circumstances, my icing refused to form stiff peeks (I blame the corn syrup rather than my lack of patience). Frustrated and sticky, I went to plan C.
Even after all the tears and destroyed egg whites, I produced something that I'm proud of. The cake has a lovely texture and is full of chocolatey goodness. The marshmallow on top complements the cake well and leaves you in a happy, pumpkiny mood. If my other half was with me during this journey, maybe I would have gone with the fresh marshmallow (C&C's creations always seem to go better with the second C is around) - but these cuppies hit the spot just the way they are.
I even made little mini cousins, just so Colin could share them with the office.
The only thing better than a Pumpkin S'mores Cupcake is three dozen mini Pumpkin S'more cupcakes.
Graham Cracker and Chocolate Cake with Pumpkin Marshmallow on top
1/2 cup flour
1 1/2 cup graham cracker crumbs
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup unsalted butter
3/4 cup sugar
1 tsp vanilla
1/2 cup milk + 1/4 cup yogurt
1 cup chocolate chips (I prefer dark)
Preheat oven to 350 degrees.
Combine the flour, graham cracker, baking powder, salt, and cinnamon in a bowl and whisk until evenly distributed.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla. Next alternatively pour in the flour mixture with the milk/yogurt, starting and ending with the flour. Fold in your chocolate chips.
Fill your (preferably Halloween-oriented) cupcake liners and bake for about 20 minutes (or until your tester comes out clean.
Pumpkin Marshmallow Frosting
Now, if you want to go the extra mile, I'd use this recipe for homemade pumpkin marshmallow. If you are in a time crunch (Like I was), you can use this super easy subsitute.
2 cups big marshmallows
1/2 cup canned pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
Put the marshmallows in a large glass bowl and add a TBSP of water. Make sure most of the marshmallows have soaked up some moisture and place them in the microwave. Nuke those bad boys 20 seconds at a time, stirring each time you take the bowl out to check, until the marshmallows are mostly melted (there still will be some lumps, but don't worry about that yet).
Mix all the spices together in a small cup. Put the pumpkin in the marshmallow bowl and about half of the spice mixture. Using a hand mixer, mix everything together until all the marshmallowy lumps are gone. Taste and adjust the spice if need be.
(Your marshmallow will seem watery at this point - don't panic. It will re-congeal when it cools.)
Using a knife, cut out a small hole in the middle of your cooled cupcakes (going just about a third of the way down). Spoon in the pumpkin marshmallow until it covers most of the top. Let the marshmallow cool.
Chocolate Ganache Topping
4 oz. semi-sweet chocolate
2 Tbsp. unsalted butter
Graham Cracker crumbs
Melt chocolate and butter over low heat (preferably in a double boiler). Take off heat and dip each of the cupcakes in the ganache, making sure the pumpkin marshmallow is completely covered. Sprinkle graham cracker crumbs over top.
Add candy/chocolate tombstone and/or zombie limbs as you see fit.