June 08, 2016
Desserts, Cupcakes, Kids Can Do It,
Entertaining, Oven Bake, Vegetarian, Flour, Chocolate more
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"How will I ever lose this weight when Real Simple keeps publishing these delicious sounding desserts? Ok, this is my last dessert. Really. TIP: make sure you make the ganache while the marshmallows are in the oven. This way, it stays warm and spreadable when the mallows are baked and cooled. Also, you MUST use the top rack of the oven for the marshmallows and take them out when they "start" to get golden, leave them on the sheet, let them deflate and cool, then transfer to your cupcake."
Make the cupcakes: Heat oven to 350° F with the racks in the middle and top positions. Line a standard 12-cup muffin tin with paper liners.
Whisk together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl.
Beat the butter and sugar in a separate bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low and add the dry ingredients and milk alternately, beginning and ending with the dry ingredients and mixing well between additions. Mix until just combined.
Divide the batter among the muffin cups. Bake, on the middle rack, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes. Cool in the tin for 10 minutes; transfer to a wire rack to cool completely.
Make the topping: Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart. Bake on the top rack until golden and deflated, 6 to 10 minutes. Let cool.
Make the ganache: Meanwhile, bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly.
Assemble the cupcakes: Divide the ganache among the cupcakes, then top each with a toasted marshmallow. Let sit until the ganache is almost firm to the touch, 15 to 20 minutes, before serving.
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