As summer begins to wind down, (apparently the local high schools start back up tomorrow- yikes!), I began to panic thinking about all the summer-esque things I have yet to complete. Of course in Phoenix, the 100 plus degree weather will continue to rage on for several more weeks, but as soon as September hits, it's just not the same! My summer to do list included a weekend trip to Flagstaff and San Diego, which is looking bleak, finishing de-popcorning the ceiling, and getting my vegetable garden in order. Oh yes, and s'mores cupcakes. I think I first made them last 4th of July and they are sinfully good. So while I may not have gotten to do all the fun things that I wanted to do, at least I have my cupcakes.
Recipe adapted from Bon Apetit
- 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
- 1/2 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Preheat oven to 350° and line 12 cupcakes with paper liners
Whisk together graham cracker crumbs, flour, and baking soda in a bowl.
Cream sugar and butter together in another bowl, until light and fluffy. Beat in vanilla and eggs, one at a time.
Alternately add dry ingredients in 3 additions with 2 additions of milk.
Divide into muffin tin and bake 22 minutes, or until toothpick comes out clean.
Set aside to cool completely.
While the cupcakes are baking, make the ganache.
This is one of the easiest things you can make. All it is, is equal parts boiling cream and chocolate. You can chill it and use it to fill cakes, or flavor it for truffles, or use it hot to dip eclairs in, or use as chocolate sauce on ice cream. The possibilities are endless.
The only trick to making ganache is that once you pour the hot cream over the chocolate, you have to let it sit a couple minutes without stirring it, to make sure the chocolate gets hot enough that it will melt smoothly into the cream. As tempting as it is, stirring the mixture immediately will cool it down and cause chunks of chocolate in your ganache. This can easily be fixed by sticking it over a double boiler until it is smooth, though.
8 oz. bittersweet chocolate, chopped or in chips
8 oz. heavy whipping cream
Bring cream just to a boil. Pour over chocolate. Let sit a couple of minutes then stir until smooth. Let mixture cool to room temperature.
Recipe from Martha Stewart
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.