This was supposed to be posted about a week ago, but I’m very lazy, CAN’T YA TELL?? *ahem*, anywho, I was talking with my sister about the possibility of making a s’mores type cupcake. Marshmallow filling, graham cracker flavored cupcake, chocolate…you know. I was really wondering how I could ever pull something like it off. So, I consulted Martha for the recipe for her graham crackers.
I took the ingredients into account. Since this was to be a graham cracker flavored cupcake and not a crisp cookie, I needed to know how I was going to carry over the flavor into something soft. The thing with graham crackers is that they have that whole crispy factor going for them, that caramelized flavor lends to the nuttiness of the cookie itself. This was going to be hard, because the cupcakes weren’t crisp, they were cakey. So, I added three eggs to the mixture, substituted cake flour for the all purpose flour, added some milk, and lessened the amount of wheat germ called for, I also upped the amount of cinnamon. All in all? The cake tasted like I was trying to go there, but didn’t quite make it, but the wheat germ gave the cake a bit of a ‘cracker’ texture. Sure it was soft and cakey, but it kind of crumbled in your mouth like a crisp cracker, it held together nicely too.
Suprisingly, it was the addition of the s’mores aspect that really made the cupcakes taste like a s’more! You got that graham-type flavor, but only when you had each aspect in a bite.
Wow, I’m going all food critic on you guys! Anyway, to fill the cupcakes, I followed these steps.
Thanks to the addition of wheat germ, the cupcake held its shape and was easy to cut. Cut a little circle into the middle and pop out the center.
See? Then, add in a teensy amount of melted chocolate, just enough to cover the bottom.
Add in some marshmallow cream filling, then top with more chocolate.
Then, gently press the top back on. After this, I made a seven minute frosting and piped that on top of each cupcake. I don’t have a torch to caramelize it, so I turned my broiler onto high and arranged the finished cupcakes on a cookie sheet and stuck them in, 12 at a time, and watched them for about a minute, or until the frosting got all brown and lovely.
For the Cupcakes
Adapted from Martha Stewart’s Graham Crackers
1 1/2 C. Cake Flour
1 C. Whole Wheat Flour
1/4 C. plus 2 T. Wheat Germ
2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
2 T. Honey
2 Sticks Unsalted Butter, softened
3/4 C. Packed Brown Sugar
1 C. Milk
For the Filling
3/4 C. Marshmallow Fluff
1/2 Stick Unsalted Butter
3/4 C. Semi-sweet chocolate, melted
For the Frosting
Seven Minute Frosting
-Preheat oven to 350, whisk together cake flour, wheat flour, wheat germ, cinnamon, salt, and baking soda in a bowl, set aside.
1. Cream butter and brown sugar together until light and fluffy. Add in eggs, one at a time, until thoroughly combined. Pour in honey and mix well.
2. Starting with the dry and ending with the dry, pour in the flour and milk in increments, mixing well in between, until both are combined and together in the batter. Fill cupcake cups about 3/4 full with batter and bake for twenty minutes, or until a cake tester inserted into the center comes out clean. Allow cupcakes to cool completely before filling.
3. Make filling, beat marshmallow fluff and butter together in a mixer and fill a pastry bag with the filling. To firm up a little bit, refrigerate for 30 minutes before using. Melt chocolate chips.
4. Using a paring knife, cut a small circle in the center of each cupcake and pop out the top. Fill the bottom of the cupcake with chocolate, until the bottom is covered with chocolate. Pipe marshmallow cream on top of that, then top with a small amount more of chocolate. Return cupcake top and press down gently. Repeat until all cupcakes are filled.
5. Pipe seven minute frosting on top of each cupcake. Turn oven broiler onto high (or use a kitchen torch if you know how to use it), arrange cupcakes, 12 at a time, on a baking sheet, and place under broiler for about a minute or less, until the frosting browns a bit. Watch the cupcakes closely!
6. Allow to cool for a few moments then enjoy!