Makes 24 S'mores cupcake (but enough left over batter to make 4-6 plain chocolate cupcakes!)
Graham Cracker Crust
6 tbsp butter, melted
1 c graham cracker crumbs
4 tbsp sugar
Cake
2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water
Milk Chocolate Ganache
1 1/4 c milk chocolate morsels
1 c heavy whipping cream
1 tsp vanilla extract
25-30 mini marshmallows
Toasted Marshmallow Buttercream
10.5oz package mini marshmallows
2 sticks butter, room temperature
3-5 tbsp heavy whipping cream
1 tsp vanilla extract
4-5 c powdered sugar
Toppings
Hershey's squares
graham cracker crumbs
Cake & graham cracker crust
Preheat 350 F. Line cupcake tins with paper liners. In a medium bowl, combine graham cracker crumbs, butter, and sugar. Divide evenly among cupcake liners and using a small glass (shot glass and then you can drink Adult S'mores while you bake these up!) press the crumbs into the liner. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and baking soda. Whisk to combine. Using a hand mixer on medium speed, beat in eggs, oil, extract, and milk. Once well combine, heat in hot water. Batter will be thin. Nearly fill lined cupcake tray. Bake for 18 mins, with trays side by side, rotating once mid baking. Tops should spring back. Let cool.
Milk Chocolate Ganache
Make once cupcakes have baked and cooled. Place chocolate morsels in a medium, heat safe bowl. Heat whipping cream over medium heat until boils, stirring occasionally. Let boil up for one minute, stirring. Remove from heat and pour into bowl of chocolate, stirring constantly until all chocolate has melted. Add in vanilla extract. Let cool a few minutes while using a sharp knife, you remove a one inch square of each cupcake. Place a mini marshmallow inside each cupcake. Spoon in slightly cooled ganache and top with cut out cake piece.
Toasted Marshmallow Buttercream
In large mixing bowl, beat butter to pale yellow. Add in powdered sugar, one cup at a time, beating on high after each addition. Beat in vanilla. Add in heavy whipping cream, one tablespoon at a time until you have reached desired consistency. Set aside.
Heat broiler to high. Place mini marshmallows on a parchment lined baking sheet in a single layer (may need to do in two batches if you don't have large baking sheets). Place sheet of marshmallows on highest rack in oven and brown under the broiler. This should take long so do not walk away. Watch it the entire time. I actually opened the oven and moved the sheet around, holding it close to the broiler. I actually wish I had browned them more but as you can imagine, these could make a real mess of your oven if left unattended. Immediately, scrape "toasted" marshmallows into buttercream and beat on high while warm until smooth. Let cool or refrigerate until buttercream stiffens.
Assemble
Assemble cupcakes day of serving. Keep cupcakes in airtight container, not refrigerated. Refrigerate ganache and buttercream if making ahead. Let buttercream come to room temperature before frosting for easier handling. Heat ganache in microwave for 10 secs at a time till easier to handle. Top with graham cracker crumbs and Hershey's square.
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