Campfire S'mores Cupcakes

Easy
Makes: 10 cupcakes
  • Good to go
  • Quick & easy (production)
  • Good for freezing
This cupcake was inspired by a camping family weekend includind lots of smores on the campfire.The Inaya and Alunga chocolate with their strong cocoa tasting profiles were a perfect pairing for this recipe. When biting into this you get a crunch from the graham cracker crust, the soft texture of the graham batter, the richness and creaminess of the ganache and the bouncy vanilla marshmallow texture. You might get a little childhood nostalgia moment over this cupcake.
This cupcake was inspired by a camping family weekend includind lots of smores on the campfire.The Inaya and Alunga chocolate with their strong cocoa tasting profiles were a perfect pairing for this recipe. When biting into this you get a crunch from the graham cracker crust, the soft texture of the graham batter, the richness and creaminess of the ganache and the bouncy vanilla marshmallow texture. You might get a little childhood nostalgia moment over this cupcake.
Shelf life:
3 days
Conservation:
Room temperature
Containing: 4 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Vanilla Marshmallow

Ingredients

  • 3.9 oz
    invert sugar
  • 2.6 oz
    water
  • 6.2 oz
    sugar
  • 4.0 oz
    glucose
  • 3.5 oz
    invert sugar
  • 3.7 oz
    gelatin mass ( 15 g 200 bloom gelatin+ 90 water)
  • 15.4 gr
    Vanilla pod

Preparation

  1. In a mixing bowl, add the first amount of invert sugar.
  2. In a cooking pot, add the water, sugar, glucose and the second part of invert sugar and cook to 115 celsius.
  3. Add the vanilla and gelatin mass in the cooking pot and let it melt
  4. Pour over the invert sugar in the mixing bowl and whip with the wisk attachment on medium high.
  5. Once the temperature of the marshmallow has dropped and the texture is fluffy, pour it into a greased silicon mold or a greased frame on a grased silpat.
  6. Let it set overnight at room temperature.

Tools

  • Palette knife
  • Silicon Mold
  • Stand Mixer
  • Induction burner

Graham cracker cupcake

Ingredients

  • 2.8 oz
    crushed Graham crackers
  • 1.6 oz
    melted butter
  • 0.4 oz
    sugar
  • 3.2 oz
    crushed Graham crackers
  • 1.6 oz
    All purpose flour
  • 0.3 oz
    baking powder
  • 0.1 oz
    salt
  • 3.5 oz
    butter
  • 3.5 oz
    sugar
  • 1.8 oz
    eggs
  • 0.2 oz
    vanilla paste
  • 2.1 oz
    3,25% full fat milk
  • 2.8 oz
    sour cream

Preparation

  1. Preheat the oven at 170 celsius.
  2. Mix the first three ingredients together.
  3. Put at the bottom of the greased cupcake mold or in a cupcake liners and press.
  4. Cook for 5 minutes.
  5. While it cools down, mix together the flour, the baking powder and the salt together.
  6. Mix the milk with the sour cream.
  7. In a mixer, with the paddle attachment, cream the butter with the sugar.
  8. Add the egg and the vanilla and mix again.
  9. Alternatly add the dry ingredients and the liquid to the batter and mix on low speed until everything is combined.
  10. Fill the cupcake molds until 2/3 and bake for about 15 minutes.

Tools

  • Whisk
  • Piping Bag
  • Rolling pin
  • Stand Mixer
  • Oven
  • Mixing bowls
  • Cupcake mold

Alunga and Inaya ganache

Ingredients

Preparation

  1. Bring to a boil the cream, milk and invert sugar.
  2. Pour on the chocolate and emulsify.
  3. Add the butter and mix again.
  4. Cover contact with a plastic film and keep at room temperature overnight before using.

Tools

  • Hand blender
  • Bowl (s)
  • Induction burner
  • Cooking pot

Assembly

  1. Toast the top of the cupcake with a torch.
  2. Toast the frozen marshmallow cubes on a stick with a torch also.
  3. Let both cool down and pipe the ganache on top.
  4. Add the marshmallow at the top and little pieces of graham cracker on the side of the ganache dot.

Tools

  • Knife
  • 12mm piping tip
  • Piping bag coupler
  • Lighter or blow torch

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