Round 2: S’mores Cupcakes With Marshmallow Peeps Buttercream

I was astounded at the popularity of my last post!  I had no idea marshmallow Peeps could garner such adulation. 

It seems that…

a.) Many people love Peeps.

Or,

b.) Many people love finding ways to use Peeps. 

But I’m thinking it’s probably…

c.) Many people love to see what strange and exotic transformations Peeps can undergo.

The same phenomenon haunts the Twinkie.  Bloggers have long enjoyed subjecting the poor Twinkie to various cruel and unusual punishments, perhaps a manifestation of the childhood habit of playing with one’s food.  (Case in point: the genius and oh-so-creative Cake Spy.) 

Admit it: there’s something morbidly amusing about it.

For Peeps, it’s even worse.  Put yourself in a Peep’s shoes.  For most of their lives, they bask in fluorescent lights at a grocery store.  Though all Peeps aspire to leave the store, only a number of lucky ones get purchased.  These Peeps leave happily nestled in a grocery bag and are swiftly thrown into a car.  Here, they unknowingly confront the risk of being forgotten in said vehicle and turned into a melted pile of goo. 

If they avoid becoming casualties of forgetfulness, they are often brought into a kitchen and stored until Easter. 

Longevity, however, also has its downfalls.  Peeps that fail to attract an Easter dinner guest often fall by the wayside.  They lose their festiveness, their novelty, their appeal.  Worst of all, they become stale.

But now there is salvation for stale Peeps!  Stale Peeps everywhere, rejoice. 

And prepared to be turned into buttercream.

S’mores Cupcakes with Marshmallow Peeps Buttercream

Honey Graham Cupcakes:
(Yield = about 15 cupcakes)

• 2-1/2 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1-1/2 cups dark brown sugar, packed (330 g)
• 3/4 cup butter, softened
• 3 large eggs
• 1/3 cup mild-flavored honey (112 g)
• 1/4 cup + 3 Tablespoons skim milk

1. Preheat oven to 350 degrees F.  Grease or line about 15 muffin cups.
2. Whisk together flour, baking powder, cinnamon, and baking soda in a medium bowl.
3. With an electric mixer, beat together butter and brown sugar until light and fluffy (2-3 minutes).  Add eggs, beating well after each addition.  Add honey and milk, mixing until incorporated.
4. Add flour and mix on low speed just until incorporated.  Divide cupcake batter amongst prepared muffin cups, filling each 2/3 to 3/4 full.
5. Bake 18-20 minutes, or until done.  Let cool completely before filling or frosting. 

Chocolate Ganache Filling:

• 2-1/2 ounces semisweet chocolate chips
• 1/2 ounce semisweet chocolate
• 3 Tablespoons skim milk
• 1/2 Tablespoon light corn syrup
• 2 Tablespoons unbleached all-purpose flour
• 1/4 cup + 3 Tablespoons confectioners’ sugar

1. Combine chocolate chips, chocolate, and skim milk in a microwave-safe bowl.  Microwave on 50% powder in 20 second intervals, whisking between each interval, for about 3 minutes or until smooth. 
2. Onced melted, add corn syrup.  Refrigerate mixture for 20 minutes.
3. Stir in flour and confectioners’ sugar.
4. With an apple corer or paring knife, cut circular craters in the middle of each cupcake and remove section.  Cut off everything but top of section.  Fill cupcake with chocolate ganache and recover with cupcake top.

Marshmallow Peeps Buttercream:

• 15 Tablespoons butter, softened slightly
• 20 pink marshmallow Peeps bunnies
• 3-1/2 to 4 cups confectioners’ sugar
• 1/2 cup unbleached all-purpose flour
• 1/4 cup + 1 T cornstarch

1. With an electric mixer, beat butter until light and fluffy.
2. Melt marshmallow Peeps in microwave, stirring each 30-second interval.  Add confectioners’ sugar and combine as best as possible.  Let cool for several minutes.
3. Add marshmallow mixture to butter.  Beat on high speed with electric mixer until fairly smooth (some Peep lumps may remain – this is okay, but remove any that might inhibit piping of the frosting).  Refrigerate immediately for 20 minutes.
4. Stir in flour and cornstarch.  Stir in confectioners’ sugar until stiff.
5. Refrigerate buttercream for an hour.  Fill piping bag with frosting and use your hands to warm it slightly for easier piping.  Frost cupcakes.

Tagged as: baked goods, cake, chocolate, chocolate chip, cinnamon, cupcakes, Desserts, Easter, food coloring, frosting, Holiday Food, honey, marshmallows