S'mores. Is there anything more fun? It's a quintessential summer desert and although the web and pinterest aren't lacking all sorts of creative ideas I thought I would share my recipe version of the ooey goeey yummy desert today.
Unlike traditional s'mores you don't need a campfire to prepare these, they can be eaten in any weather and they are visually pleasing too. Most s'mores are made of three basic ingredients- chocolate, marshmallows and grahams and this recipe includes them all. I never went camping as a child and honestly there is no activity I would like to do less. Don't get me wrong, I love nature! The reason it's not on my bucket list is because I like to sleep on an actual bed, mosquitos eat me like I'm candy and the thought of waking up to the sound of a grizzly bear eating my garbage is just awful. I do have fleeting memories of roasting marshmallows over the fire pit at my grandparents cottage in Canada as a very young child so don't worry I got to enjoy that special experience just fine.
When it comes to baking I'm definitely no expert so I save those adventures for weekends when there aren't too many other difficult tasks to tackle and time is on my side. If you are looking for the perfect desert to bring to a summer get together, these graham cracker bottomed chocolate cupcakes with a chocolate ganache and toasted marshmallow topping will be a perfect choice. Here's the recipe:
Yields: 24 Cupcakes
12 Whole Cinnamon Graham Crackers
1 Cup Sugar
1 3/4 Cups Flour
1/2 Cup Baking Cocoa
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 Cup Almond Milk
1 Cup Mint Flavored Coffee or any flavor coffee on hand
1/2 Cup Vegetable Oil
5 Ounces Sweet Baking Chocolate
3 Tablespoons of Margarine
1 Teaspoon Corn Syrup
1 Cup Mini Marshmallows
1. Start with the graham cracker base. Crush the cinnamon graham crackers into pretty finely milled crumbs. Spoon some into the bottom of a lightly greased cupcake liners reaching about 2-3 inches high. Repeat until the crumbs are finished off and you've filled about 24 of the liners. Bake the graham layer on 350 for 5 minutes or so until it has come together a bit as a base. Keep an eye as the cinnamon in them can burn easily. Once ready remove from the oven and allow them to cool for 5-10 minutes while mixing the cake ingredients.
2. Combine the dry cake ingredients in a large mixing bowl. Add the wet ingredients and whisk well till it's completely smooth. Do not be concerned if the batter is a bit wattery. Top the graham cracker base in those cupcake wrappers with the cake batter filling it till almost completely full. I used a cup with a spout to get it evenly and avoid a mess. Bake on 350 for 25 minutes. Remove them from the oven and allow them to cool completely before proceeding further.
3. Prepare the ganache. Melt down the chocolate and margarine over a very low flame on the stove top. Add the corn syrup and stir constantly until it all comes together as one mixture. Allow it to cool stirring every little while. Notice how it thickens to a spreadable consistency.
4. Once the ganache has cooled to room temperature spread it over each cupcake with a spatula in a pretty thin layer coating them completely. Place the cupcakes in the fridge for an hour or more so that they ganache can harden a bit.
5. Keep the cupcakes in their wrappers and top each one with a handful of mini marshmallows. Put them back in an oven on high heat for a minute or two until the tops seem slightly toasted and light brown in color.
What is your favorite Summer desert? Do S'mores hold any special childhood memories for you?
Leave me a comment in the form below letting me know! I absolutely love hearing from you!
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