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Yield: 24
Ingredients
Cupcakes
- 1 box french vanilla cake mix
- 1/2 C + 2 Tbsp whole milk
- 1/2 C s'more porter
- 1/3 C butter, melted
- 1/3 C graham cracker crumbs
- 1 1/2 C semi-sweet chocolate, chopped
- 1/2 C s'more porter
- 1/2 C heavy cream
- 4 egg whites, room temperature
- 1 C pure cane sugar
- 1/8 tsp cream of tartar
- small pinch of salt
- 1 tsp vanilla
Directions
- Cupcakes
- Preheat oven to 350°F.
- Dump all those ingredients in a mixing bowl and turn on your mixer. Sure, there's probably a proper way to do this but in the numerous times I've made these, it hasn't seemed to make a difference so let's go the easy route.
- Beat on low speed for about 30 seconds to get everything moistened and then crank that sucker up to med/high for about 2 minutes.
- Spoon into prepared cupcake tin and bake for 11-14 minutes or until toothpick inserted in the center comes out clean.
- Set on wire rack to cool.
- Ganache
- Place chocolate in a heat-proof bowl and set aside.
- In a medium saucepan, heat beer and cream until just before boiling, stirring constantly.
- Pour hot cream/beer over chocolate and whisk until smooth.
- Refrigerate mixture for approximately 2 hours, stirring occasionally. You're going for the consistency of thick frosting. If you don't have time to do the fridge thing (I think it's easier so I can work on other things while it cools), you can put the bowl down in a larger bowl of ice and whisk away until you get the consistency you want.
- Cut holes in the top of each cooled cupcake and fill with the ganache. I find that it's easiest to use a piping bag.
- Marshmallow Frosting
- Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat. You're going to use this as a double boiler with your stand mixer bowl.
- Add the egg whites, sugar, cream of tartar and salt to the bowl of a stand mixer and stir to combine. Place the bowl on top of the saucepan from step one. Heat the mixture, whisking constantly, until the sugar has dissolved and the mixture reaches 120 degrees. This should take around 5 minutes.
- Return the bowl to the stand mixer and beat on medium for 1 minute. Add the vanilla and increase the speed to high and beat until it's glossy and has stiff peaks (about 5 minutes).
- Swirl the frosting onto the cooled and filled cupcakes.
- Using a kitchen torch, toast the frosting until nice and golden. Unless you're one of those people who likes their s'mores extra toasty—in that case, roast 'em!
- Baker's note: If you don't have a kitchen torch, just place the cupcakes on a baking sheet, and set under the broiler until golden.
