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S'mores Cupcakes

Recipe from: Society Bakery

In San Antonio, Texas the Society Bakery truck is bringing its sweet treats to the streets. Top sellers include a fluffy S’mores Cupcake and a Banana in Spiced Rum Sauce with Queso Fresco.

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12 paper muffin cups
1 ½ cups graham cracker crumbs (about 15 whole crackers ground in processor)
½ cup flour
2 ½ teaspoons baking powder
Pinch salt
½ cup unsalted butter, room temperature
¾ cup sugar
2 eggs
1 teaspoon vanilla
¾ cup whole milk

Preheat oven to 350 degrees Fahrenheit. Line 12 standard muffin cups with paper liners.

Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl.

In a large bowl, beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, beating to blend between additions. Beat in vanilla.

Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with the graham-cracker mixture.

Divide batter among muffin cups. Bake cupcakes until tester inserted into center come out clean, which should be about 22 minutes. Transfer cupcakes to rack and cool completely.

8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
½ cup (scant) heavy whipping cream

Place chocolate in a medium sized bowl. Bring cream just to a boil in a small saucepan, and then pour over chocolate. Let stand for 1 minute, and then stir until smooth. Let ganache cool until it is lukewarm.

12 Graham Cracker Cakes (above)
¾ cup plus one 7-ounce jar marshmallow crème
Ganache (above)
Nonstick vegetable spray
12 1-inch pieces broken graham crackers for garnish

Push an apple corer about 1 inch into the top of each cupcake, removing cake and forming a hole.

Spoon ¾ cup marshmallow crème into a piping bag and pipe into the holes in the cupcakes. Spread 2 teaspoons ganache over each cupcake. Let stand at room temperature for at least 8 hours.

Set broiler to low. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow crème onto the sheet, and then broil until slightly charred, for about 1 to 2 minutes. Be sure to keep an eye on them the entire time, as they will brown very quickly.

Spoon a dollop of charred crème over each cupcake and garnish with a piece of graham cracker.

Yield: 12 cupcakes