Mini Mallomar CupcakesKristyn
Graham cracker cupcake with a marshmallow frosting dipped in a chocolate ganache.
- prep time:
- 1 hour
- cook time:
- 10 minutes
- total time:
- 1 hr 10 minutes
IngredientsGraham Cracker Cupcake
- 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
- 1/2 cup all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cups sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup milk
- 16 oz. marshmallow cream
- 1/2 cup butter, room temperature
- 2 tsp. vanilla
- 3 1/2 – 4 cups confectioners’ sugar
- 1-2 tablespoons milk
- 1/2 cup whipping cream
- 1 Tbsp. unsalted butter, room temperature
- 6 ounces bittersweet (or semisweet chocolate), chopped
Graham Cracker Cupcake
Preheat oven to 350°F. Line a 24-cups mini muffin pans with paper liners.
In a large bowl, whisk graham crumbs, flour, baking powder, and salt; set aside.
In a large bowl an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, scraping down the bowl additions. Add vanilla. Gradually, add graham-flour mixture alternately with the milk. Begin and end with graham-flour mixture. Mix until just combined.
Using a small scoop or a tablespoon, fill each muffin cup about 3/4 full. Bake about 10 minutes, or until a toothpick inserted into center comes out almost clean. Transfer to wire rack and cool completely.
Top with marshmallow frosting. Refrigerate for 15-30 minutes. Top with ganache by dipping the top of each marshmallow cream-topped cupcake in the ganache, twist, raise, and place on a wire rack
In a large bowl an electric mixer, cream the butter marshmallow cream until smooth. Add vanilla.
Turn the mixer to low. Gradually add the sugar to your preferred thickness. Blend in milk.
Bring cream to simmer in small saucepan. Remove from heat. Add butter and chocolate and let stand for 1 minute. Whisk until smooth. Transfer to a cup or bowl with a wide opening.