#1 S'mores with Chocolate Ganache

When i think of summertime one of the first things that come to mind is camping. Taking off for the weekend and heading to Mt. Baker sounds like a perfect short term getaway. So with camping the first thoughts that come to mind is swimming, hiking, tents, campfires, drinks (can't camp without some good beer!!) and of course s'mores. It's not a camping trip without these little late night delights. So when i found this recipe I couldnt wait to test things out.

Like my washer in the background? It's my counter space when I'm cooking!

The Goods

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder
1 1/2 teaspoons baking power
1 1/2 teaspoons baking soda
1 teaspoon salt
2 lg eggs
1cup milk (i used 1%)
1/2cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water (don't cheat and use hot water from the tap actually boil it!!)
1 1/2 cups graham cracker crumbs (about 18-20 squares extra its ok you will use it later)
1/3cup unsalted butter, melted
1 1/2 cup semi-sweet chocolate chips

The How To

  1. Preheat oven to 350 degrees. Line cupcake tins with paper liners
  2. In a large bowl add 2cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix with a whisk. Set aside for later.
  3. In a separate bowl, mix together eggs, milk, oil, and vanilla on medium speed with an electric mixer
  4. Add the liquid mixture to the dry ingredients and beat on medium speed until well combine.
  5. add boiling water and stir. Set the batter aside
  6. Place graham crackers crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl. Stir with a wooden spoon until well combined-it will kinda look like wet sand.
  7. Place 1 tablespoon graham cracker mixture into the bottom of each prepared cupcake cup. Use a small glass (something about the same size of the cupcake tin) to pack down the graham cracker stuff at he bottom of the cupcake liner.
  8. Cover the graham cracker layer with chocolate chips.
  9. Place cupcake tins in the oven and bake for about 5mins. The graham cracker crust should be nice and golden.
  10. Remove from oven and fill the liners 3/4 full with bather. Return the tins to the oven and bake for 18-20mins (i checked mine at 15 and they were done) check with a toothpick-stick it in the center and if it comes out clean then it's done
  11. Allow the cupcakes to cool in the tin placed on a wire rack for about 10 mins. Then remove the cupcakes from the tin and allow them to completely cool on the wire rack. Make sure you do this because if you forget to remove them I've noticed that the cupcakes get a little sweating on the bottom.
For the Ganache

4 ounces semi-sweet chocolate (I used chips)
1/2 cup heavy cream
1/2cup butter

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth. Pour or spoon over cupcakes. I added mini marshmallows to the top of the cupcakes before i drizzled the chocolate. Then I used the left over gram cracker crumbs and sprinkled them on top. And I have to say I wouldn't have been able to get this done if it wasn't with the help of my mom :) Thanks a bunch for the help!

They turned out pretty good!!

Up next ....
Orange Cranberry Lime Surprise with Lime Buttercream Frosting

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