I have a friend who loves s’mores, but hates chocolate and always substitutes white chocolate instead. I didn’t want him to feel left out of dessert at our recent neighborhood cookout, so I adapted the S’mores Cupcakes again to make a white chocolate version.
Recipe adapted from S’mores Cupcakes, which was adapted from Homemade by Holmans, who adapted it from Annie’s Eats
4-5 cups graham crackers (approx. 3 pkg out of the Honeymaid box)
3/4 cup sugar
15T (just shy of a cup) unsalted butter, melted
6 oz white chocolate, chopped
125 or so mini marshmallows
Heat the oven to 350 degrees. Line muffin cups with paper liners.
Crush graham crackers until they are fine crumbs. I just put them in a big Zip-loc bag and went at them with a rolling pin. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.
2 cups plus 2 T sugar
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
6 oc white chocolate, chopped
1 cup boiling water
Melt white chocolate in a stainless steel mixing bowl or a double boiler until smooth. Set aside, but keep it warm.
Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Add melted white chocolate. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.
1 c mini marshmallows
1/4 whole milk
1 c whipped cream
2 tsp vanilla extract
In a clean stainless steel mixing bowl or double boiler, melt marshmallows and milk togeer until smooth. Cool 30 minutes. Stir in whipped cream and vanilla.
8 Honey graham crackers
30 mini marshmallows
1-2 White chocolate candy bars (I used the big ones you can find in the candy aisle)
Break the graham crackers into quarters and then cut the quarters in half. I used a knife to keep them roughly the same size, but you could just break them. Break the chocolate bar into rectangles, and cut the rectangles in half. Use a lighter or a kitchen torch to warm the bottom of a chocolate piece just until it’s glossy. Put a graham cracker on it and set it on a plate, graham cracker down. Warm the top of the chocolate and put a mini marshmallow (or two) on the chocolate, then toast the marshmallows. Put the other graham cracker piece on top. Place one mini s’more on each cupcake.