S'mores Cupcakes

Makes 12 cupcakes
  • 1 cup flour

  • 1 cup sugar

  • 1/3 cup cocoa powder

  • 3/4 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 1 egg, beaten

  • 1/2 cup fresh coffee, cooled

  • 1/2 cup low-fat buttermilk

  • 1/4 cup canola oil

  • 1 tsp. vanilla extract

  • 12 paper baking cups

  • 4 oz. semisweet baking chocolate

  • 1/4 cup heavy cream

  • 1/2 recipe Marshmallow Meringue

  • 1-2 graham cracker sheets or Kowalski's Chocolate-Covered Grahams, broken into pieces


In a large mixing bowl, whisk together first 6 ingredients. Add egg, coffee, buttermilk and oil; thoroughly whisk wet ingredients into dry ingredients. Line cupcake pan with baking cups; fill cups barely half full (do not overfill). Bake in a preheated 325° oven until a toothpick inserted in the center of a cupcake comes out clean (15-20 min.); cool completely in the pan on a wire rack. Place chocolate in a heat-safe glass mixing bowl; set aside. Microwave cream 30 sec.- 1 1/2 min. on high power until very hot but not boiling. Pour cream over chocolate; let stand 2 min. Stir until ganache is smooth and glossy. Frost cooled cupcakes with ganache; let ganache firm up (about 1 hr.). Using two spoons, drop a dollop of Marshmallow Meringue on each cupcake. Broil under preheated broiler, watching constantly, until meringue is golden-brown (about 1 min.). Remove from oven; garnish with grahams.