S’mores – an American classic. We long for the addicting trifecta of gooey marshmallows, rich chocolate, and crispy, golden graham crackers that leaves its evidence on our hands.
These cupcakes are guaranteed to up your s’mores game and satisfy your craving with a unique twist. Plus, booze.
Chocolate Ganache Frosting
Ingredients
Instructions
Pour the entire bag of chocolate chips into a medium-sized mixing bowl.
Add heavy cream into a sauce pan on the stove. Heat heavy cream just until it begins to boil.
Add the hot heavy cream straight into the bowl of chocolate chips. Let the cream sit in the bowl for five minutes.
Stir and fold the chocolate chips into the heavy cream. Add three tablespoons of amaretto and a teaspoon of cinnamon.
#SpoonTip: Any liquor flavors this frosting well when added to the hot heavy cream. Other liquors that pair well with chocolate are Bailey’s, RumChata, and cognac.
Beat the ingredients with a hand mixer until the mixture is frothy.
Place the bowl into the refrigerator for about 15-20 minutes or until the ganache has thickened. Set aside.
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Marshmallow Filling
Ingredients
Instructions
Add the marshmallow fluff, mascarpone, teaspoon of vanilla, and half a tablespoon of amaretto into a bowl.
#SpoonTip: If you use Mexican vanilla instead of imitation vanilla, the vanilla flavor will remain instead of being baked out.
Fold the ingredients together with a spatula.
Place in the refrigerator to set.
Graham Cracker Crust
Ingredients
Instructions
Put the Biscoff cookies in a gallon Ziploc bag, seal, and crush cookies crumbs with a rolling pin or wine bottle.
Add Biscoff crumbs into a bowl with the graham cracker crumbs.
Add salt and sugar.
Melt all 10 tablespoons of butter on the stove.
Pour melted butter into the graham cracker crust mixture. Combine evenly.
Cupcake Batter
Ingredients
Instructions
Preheat oven to 350°F.
Combine cake mix and cinnamon in a bowl.
Take a fork and smooth out all of the lumps.
Add a teaspoon of vanilla, a tablespoon of amaretto, coffee, water, eggs, and mayonnaise. Mix with a hand mixer until desired consistency is reached.
#SpoonTip: For a more rich or creamier batter, add more mayonnaise or substitute the coffee and/or water with whole milk or buttermilk.
Set batter aside to begin assembly process.
Assembly Process
Ingredients
Instructions
Add paper or silicone cups to cupcake trays. Add about a tablespoon of cookie crumb mixture to the bottom of each cup.
Add as many marshmallows as desired on top of the cookie crumb mixture.
#SpoonTip: For a soft or more gooey cupcake interior, add four or more marshmallows.
Add cupcake batter into the cups on top of the marshmallows and graham cracker crust mixture.
#SpoonTip: By using an ice cream scooper to measure your cupcake batter, you will get the perfect amount of batter with less of a mess.
Bake cupcakes for 18 to 20 minutes. Let cool completely.
Take the chocolate ganache frosting and marshmallow filling out of the refrigerator until they reach room temperature.
Put marshmallow filling into a piping bag or a plastic baggie with one corner cut off.
To fill the cupcake, twist the piping bag at the top mark of the filling. Grab the piping bag at this twist. Push the tip of the piping bag about halfway into the cupcake and squeeze the filling into the cupcake until it reaches the top of the created hole.
Frost the cupcakes with a silicone spatula and top with remaining graham cracker crust mixture and a marshmallow