Smores Cupcakes

Yield: 12 Cupcakes

Ingredients

Cupcakes

150 g Digestive Biscuits, ground into crumbs

60 g All Purpose Flour

2 1/2 tsp Baking PowdeC

1/4 tsp Salt

113 g Unsalted Butter, room temperature

150 g White Sugar

2 Whole Eggs

1 tsp Vanilla Extract

184 g Whole Milk

Ganache

113 g Semi sweet Chocolate

60 g Whipping Cream

Frosting

4 Egg Whites

200 g White Sugar

1/4 tsp Cream of Tartar

1 tsp Vanilla Extract

Instructions

Cupcakes

Preheat oven to 177 °C.
Whisk graham crumbs, flour, baking powder, and salt in medium bowl.
Beat butter and sugar in large bowl until light and fluffy.
Add eggs 1 at a time, beating to blend between additions.
Beat in vanilla extract.
Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture.
Line muffin tin with muffin liners. Divide batter among muffin cups, filling each about 3/4 full.
Bake cupcakes at 177 °C until tester inserted into center come out clean, about 25 minutes.
Transfer cupcakes to rack to cool completely.

Ganache

Frosting

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to touch, 3 – 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff gloss peaks form, 5-7 minutes. Add vanilla and mix until combined. Use immediately and store leftover in fridge.

Assembly

Insert a small knife into the top of each cupcake at a 45 degree angle, about a quarter of an inch from the edge of the cupcake. Carefully cut along the circumference to core the cupcake.
Spoon chocolate ganache into the hole until almost full.
Cut off the bottom tip of the cored out cake bit and replace the remaining cake piece, covering the filled hole.
Top with frosting (1M tip) and torch the edges.

Adapted from: Karen

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