This recipe was great! Although I altered it...I used a boxed butter recipe yellow, followed the box directions except increased the butter to a full stick and added 1 cup of graham cracker meal. Put the marshmallow fluff in the microwave for 40 seconds and poured it into my piping bag. Put the piping bag in the refrigerater while the cupcakes were baking.
Once the cupcakes came out of the oven, cut out a hole in the center using an apple corer and filled the hole with Hershey's milk chocolate chips that were at room temperature. Turned the broiler on with the rack in the middle. Piped the marshamallow creme on top of the cupcakes, immediately put them under the hot broiler to "toast" the marshmallow. Delicious! Chocolate was melted, cupcakes tasted like graham cracker and marshamallow was toasty! My kids liked them so much, they both wanted them for their birthdays instead of their usual favorites.
S'MORES CAKE
INGREDIENTS
Graham Cracker Cake
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
4 large eggs
1 cup buttermilk
2 tsp vanilla
Milk Chocolate Ganache
12oz milk chocolate (finely chopped)
6 oz heavy cream
2 Tbsp Baileys (optional)
Marshmallow Fluff
4 cups homemade marshmallow fluff
INSTRUCTION
Graham Cracker Cake
- Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugars and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
- Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.
Milk Chocolate Ganache
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **
- Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
- Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).
Marshmallow Fluff
- Prepare as per recipe.
Assembly
- Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.
- Spread marshmallow fluff roughly all over cake and torch to toast.
- Serve at room temperature.
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