The Pioneer Woman Tasty Kitchen
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S’mores Cupcakes

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Level: Easy

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Description

Dark chocolate cupcakes topped with chocolate ganache, crushed graham crackers and marshmallow buttercream frosting!

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ cup Flour
  • ½ cups Unsweetened Dark Cocoa Powder
  • ½ teaspoons Kosher Salt
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ cups Brewed Coffee, Cooled
  • ½ cups Milk
  • ½ cups Butter, Softened
  • 1-½ cup Sugar
  • 2 whole Eggs
  • FOR THE GANACHE:
  • ½ cups Milk Chocolate Morsels
  • ⅓ cups Heavy Cream
  • FOR THE FROSTING:
  • ½ cups Butter, Softened
  • 7 ounces, weight Jar Fluff (marshmallow Cream)
  • 4 cups Powdered Sugar
  • 2 Tablespoons Heavy Cream
  • FOR THE GARNISH:
  • 2 whole Graham Crackers (crushed)
  • ½ bars Ghirardelli Bittersweet Chocolate, Chopped, 4 Ounce Bar

Preparation

For the cupcakes:
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners (recipe makes 20-24 cupcakes). Set aside.

In a bowl, mix flour, cocoa powder, salt, baking soda and baking powder. Set aside.

In a measuring cup, mix together cooled coffee and milk. Set aside.

In the bowl of a stand mixer, beat butter and sugar for 5 minutes. Add eggs, one at a time. Slowly add in dry ingredients alternating with coffee mixture (about 3 additions of each). Pour batter into the cupcake liners, about 1/2 full.

Bake in a 350 F oven for 15-20 minutes. Remove from oven and allow them to cool before topping.

For the ganache:
Melt chocolate with cream in a double boiler until smooth. Spoon ganache over cooled cupcakes, sprinkle immediately with crushed graham crackers. Set aside.

For the frosting:
In a mixing bowl, beat butter, marshmallow cream, powdered sugar and heavy cream for 3-5 minutes, until fluffy. Add more heavy cream if necessary to get desired consistency.

To frost cupcakes, fill a decorator bag with the frosting and pipe onto the cupcakes. Sprinkle immediately with chopped chocolate. ENJOY!

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