Prep Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Pinch of salt
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
8 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
3/4 cup Marshmallow Fluff
Preheat oven to 350F.
Line 12 standard muffin cups with paper liners.
Mix together the graham cracker crumbs, flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating to blend between additions.
Beat in the vanilla.
Add the graham cracker mixture in three additions alternately with the milk, beginning and ending with the cracker mixture.
Spoon into the muffin cups.
Bake about 22 minutes or until tester inserted in the center comes out clean.
Transfer the cupcakes to a rack and let cool completely.
Place the chocolate in a medium bowl. Bring the cream just to boil in a small saucepan. Pour the cream over the chocolate. Let stand one minute and then stir until smooth. Cool to lukewarm.
The Filling and Topping
Push an apple corer about one inch into the top of each cupcake; remove the cake, forming a hole.
Spoon about 1/2 a cup of the Marshmallow Fluff into a resealable plastic bag, pushing the Fluff into one of the bottom corners. Cut 1/2 inch off the corner of the bag.
Pipe the Fluff into the holes in the cupcakes.
Spread about two teaspoons of the ganache over each cupcake.
Note: You can make these about 8 hours before serving, letting the cupcakes stand at room temperature. Since you don't want to use plastic wrap to cover as it will stick to the ganache, I used a glass dome.
Before serving, preheat the broiler.Using cooking spray, spray a baking sheet.
Spoon dollops of Fluff on the sheet.
Broil until the Fluff is lightly charred, 1-2 minutes.
Using a small metal spatula, place a dollop on top of each cupcake.Bon Appetit suggests garnishing with a piece of graham cracker.
Ellen Gutman Chenaux, Bed and Breakfast Foodie