just a lil smores

to be honest, i never did see myself as much of a cook...although sometimes, deep down, i really wish i had that magic gene so that maybe i could actually open up a nice cozy little joint that served good coffee and phenomenal desserts. but yes, i do know myself and have resigned to the fact that cooking or rather baking would be more of something i'd do once in a while to spend time with my nephew and or like today, take the down-ness i was feeling away...

been wanting to try this recipe for a bit but subconsciously was afraid to for fear of the amount of work needed. as it turns out, it was really easy and my sis and i didn't even use the kitchen-aid! my first go at smores cupcakes...and of all the cupcake trys i've made, this has finally made it to blog worthy status! yes, there is of course room for improvement (my sis just came in to say that i needed to work the graham crumb base a little bit more!) but i'd dare say that this go at the smores was quite extra-ordinary *grin*

we cheated a little, improvising on the marshmallow bit (jet puff rules!) and chocolate ganache (secret? nestle tollhouse chips)...but it was all good. kinda cool because i think we made it a bit more of our own take on the smores. graham crackers, marshmallows and chocolate...three simple ingredients when combined defines the smores taste...and this recipe took this three simple things and made it into an truly yummy sweet thing!

after making seventeen cupcakes and lots of licking off spoons and bowls, this girl's recharged on endorphins. all that was needed was just a lil smores!

graham cracker cupcakes
15 regular cupcakes / 350 degree oven

1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.
13.Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
14. Fill the cavity with marshmallow fluff.
15. Replace the top of the cone.
16. Scoop a tablespoon of chocolate ganache on top of each cupcake. Smooth with a small offset spatula.