My summer of weddings is officially over. The chaos, the running around, the making cakes in hotel rooms is done. But I can’t say that I didn’t go out with a bang because 2 weeks ago I made an entire dessert buffet in a tiny hotel room with an even small kitchen- although, thankfully, a full oven. There were tears, there were mere hours of sleep, there were sunrises being watched, but it all worked out in the end, out of some miracle.
This last wedding was that of my beautiful friends Jordan and Lonny (who we affectionately call girl-Jordan in my house to distinguish from my boyfriend Jordan). It was a wedding full of breathtaking scenery, beautiful handmade details, and lots of love. And lots of dancing. Of course.
I didn’t bring my camera to the actual wedding, so I have seldom few pictures of that, but I did get some nice ones of the dessert buffet, and along with it, I am going to post my recipe for S’mores Cupcakes again, because it remains on of the most looked at pages on this site, and has some of the worst pictures! So I thought that should be remedied.
Recipe Adapted from Bon Appetit
Graham Cracker Cupcakes:
1 1/2 cups graham cracker crumbs (about 15 crackers)
1/2 cup all purpose flour
1 tbsp Baking Powder
3/4 cup Brown Sugar
2 Large Eggs
1/2 cup Butter, softened
3/4 cup Milk or Buttermilk
3/4 cup Dark Chocolate
2/3 cup Heavy Cream
3 Large Egg Whites
2 tbsp Sugar
1/2 cup Water
3/4 cup Sugar
1 tsp Vanilla Extract
Broken pieces ofGraham crackers
2 Bars of Hersheys Chocolate
To make Ganache
Bring the cream to a boil
Pour on top of chocolate
Stir until smooth
To Bake Cupcakes
Preheat oven to 350F
Line with cupcake liners or butter and flour 1 dozen cupcake tins, or 3 dozen mini cupcake tins.
Whisk together your dry ingredients
Cream together butter and sugar until light and fluffy. Add in the eggs one at a time beating well between each addition.
Alternate in the dry ingredients and wet ingredients beginning and ending with the dry.
Spoon the batter 3/4 of the way up the cupcake liners.
And bake them until they’re beautiful and slighly browned and an inserted skewer comes out with only a few moist crumbs, about 20 minutes for full sized cupcakes
To Make Marshmallo Topping
Put 3/4 cup sugar and water in a pot over medium heat and stir until the sugar is dissolved. Remove spoon and bring to a boil and with a candy thermometer let it comet ot he firm ball stage, 246Degrees F.
While it’s boiling put the egg whites and the vanilla in the bowl of a standing mixer with the whisk attachment. Whisk on high speed until soft peaks form. Add in the 2 tablespoons of sugar slowly until stiff peaks form.
When the sugar is up to temperature slowly pour it into the whites while whisking on high speed. Keep whisking until the bowl is cool and the meringue looks very marshmallowy, this will take about 8-10 minutes and the meringue should be mostly wrapped around the beater in a ball, and little should be on the sides of the bowl.
Put into a piping bag right away.
Turn on the Broiler.
With a pairing knife cut a little hole out of the middle of the cupcakes.
Put the ganache into a piping bag and pipe it into the holes in the cupcakes (the consensus was that there wasn’t enough chocolate in the ones I made so don’t hesitate to load em up!)
Pipe the marshmallow topping on top of the whole thing!
Now throw the whole things under the broiler for a couple minutes until the tops just get golden.