S'mores Cupcakes

These cupcakes are summer goodness in the palm of your hand: a graham cracker-flavored cake with rich chocolate ganache filling and toasted marshmallow topping. If possible, make them a day ahead so that the marshmallow topping has time to firm up. 

Cupcakes: 

3 c finely crushed graham cracker crumbs (about 25 sheets ground in processor)
1 c all purpose flour
5 tsp baking powder

1/8 tsp salt

2 sticks unsalted butter, room temperature
1 1/2 c sugar
4 large eggs
1 1/2 c milk

2 tsp vanilla extract

Preheat oven to 350°F. Line 24 standard muffin cups with paper liners. Combine graham cracker crumbs, flour, baking powder and salt in medium bowl; whisk to blend. Combine milk and vanilla; set aside.

Beat butter and sugar in work bowl of a stand mixer until light and fluffy. Add eggs one at a time, beating between additions. Add graham cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham cracker mixture. 

Divide batter among muffin papers. Bake cupcakes until centers are springy, about 22 minutes. Transfer cupcakes to a rack to cool.

Ganache:

12 ozs semi-sweet or bittersweet chocolate (55% to 60% cacao), chopped

3/4 c whipping cream

While cupcakes are baking, make ganache. Place chocolate and cream in medium Pyrex bowl. Microwave 2 minutes or until cream is warm. Stir mixture until smooth, then let cool to lukewarm.

Use a small paring knife to cut cones out of the tops of each cupcake. Fill with 2 teaspoons ganache. Spread 1 additional teaspoon ganache over top of cupcake to conceal hole. Set aside. 

Marshmallow Frosting:

8 egg whites

2 c granulated sugar

1/2 tsp cream of tartar

2 tsp vanilla extract

Place egg whites, sugar and cream of tartar in work bowl of stand mixer. Set over pan of simmering water to make a double boiler. Whisk until sugar is dissolved and egg whites are frothy. Remove to stand mixer; add vanilla extract and whip on HIGH with whisk attachment for 5-7 minutes, or until fluffy stiff peaks form. Working quickly (before marshmallow sets), dollop 3 to 4 tablespoons (to your liking) atop each cupcake, spreading to edges and pulling up at the center to create a swirl. 

With a kitchen torch, brown marshmallow topping. If desired, sprinkle cupcakes with any leftover crushed graham crackers. Makes 24 cupcakes.