So, I’ve always had this thing with marshmallows. When I was probably 7 or 8, my aunt bought me a GIANT bag of mini marshmallows from Sam’s Club. As in, 5 pounds of fluffy, airy, little marshmallows giant. I’m not sure if that was the start of it all, or my love of all things sugary just lead to an association with me and marshmallows, but it stuck. I mean, I’ve never proclaimed my love for marshmallows, but I’ve always been fond of them, and everyone seems to know it. I’m not sure how my sister-in-law became aware of my marshmallow association, but she believes that I loves them, and gave me three different kinds for my birthday a few years ago.
This Christmas, the same aunt that started it all gave me a bag of GIANT marshmallows. These were not your regular jumbo marshmallows. They are probably the size of two or three jumbo marshmallows. They’re huge! Like you’d only need 3 to make rice krispie treats huge. I needed to find something to do with these monsters.
I seem to have come across the idea a few times recently (although I forget everywhere I read it) of “frosting” cupcakes with marshmallows instead of buttercream. Of course I was drawn to this idea, and knew that was exactly what I wanted to do with my big guys.
(adapted from bon appetit)
1 1/2 cups graham cracker crumbs (~11 sheets)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
8 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
6 giant marshmallows, cut in half
For the cupcakes: Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. Mix together graham cracker crumbs, flour, baking powder, and salt in a medium bowl. Cream butter and sugar with an electric mixer, until light and fluffy. Add the eggs one at a time, beating to blend between additions. Add vanilla. Add graham cracker mixture in three additions alternately with the milk, beginning and ending with the graham cracker mixture. Spoon into muffin cups, filling each about 2/3 full. Bake 20-22 minutes or until a toothpick comes clean. Transfer to a rack and let cool completely.
For the ganache: Place the chocolate in a medium heat-safe bowl. Bring the cream just to boil in a small saucepan. Pour the cream over the chocolate. Let stand one minute and then stir until smooth. Cool to lukewarm. Spoon into a pastry bag.
Putting everything together: Push an apple corer about one inch into the top of each cupcake (or use a small knife to carve out a small hole), remove the cake. Pipe ganache into the holes, then swirl on top of the cupcakes. Smooth out the ganache with a knife. Before serving, preheat the broiler. Spray a baking sheet with cooking spray. Put the marshmallow halves on the baking sheet. Broil until the marshmallows are lightly charred, 1-2 minutes. Use a small metal spatula to place the marshmallow on top of each cupcake.
Action shot of my mom chopping chocolate. I used Trader Joe’s dark chocolate because it recently won a taste test on SeriousEats. Next time I’d use a milk chocolate to get the classic “s’mores with a Hershey bar” taste.
And what to do with the leftover batter? I’m glad my mom was here to come up with the idea: