It’s been so long since I baked cupcakes! It’s my boyfriend’s sister’s birthday tomorrow and while we were trying to decide what to make for her, he remembered that she loves s’mores cheesecake from the Cheesecake Factory so that was our flavor inspiration. I was so happy to have an excuse to bake something delicious, and I always love having my favorite baking assistant by my side.
Start of with my go-to chocolate cake recipe. Make ganache while cupcakes are in the oven. When cupcakes cool, cut out the center, going about half-way deep. The centers taste divine with the left over ganache mixed in the bowl…
Dark Chocolate Ganache
- 1 cup heavy cream
- 1 cup dark chocolate chips
Place chocolate chips in a glass bowl. Warm heavy cream on a double boiler, until almost boiling. I don’t have a double boiler and a stainless steal bowl placed over a stainless steal saucepan works just fine! Pour warmed cream over chocolate and whisk until combined and smooth. Refrigerate until set, but still soft. Place a generous tablespoonful into the center of each cupcake and then make the frosting!
Fluffy Marshmallow Frosting
- 2 sticks butter (1 cup)
- 4 cups powdered sugar
- 1 tsp vanilla
- 1 7 oz jar of marshmallow fluff
Mix softened butter and sugar until combined, add vanilla and fluff, scraping the bowl with each addition. I used a large round tip to pipe the frosting.
Sprinkle graham cracker crumbs on top of each cupcake and finish them off with a single piece of Hershey’s chocolate. We used milk and dark to mix it up.
These turned out better than I hoped and got me so excited for the weather getting warmer and for summer nights roasting marshmallows over a campfire, or a grill like my friends and I have used in a pinch, to make s’mores. Enjoy!