Boozy Cake Challenge #1

The idea for this cupcake from an old friend who sent me an article for a  s'muffin and asked for the boozy version. The result: a graham cracker cake with a boozy hershey kiss filling topped off with a toasted marshmallow. I dedicate this recipe to my original drinking buddy/favorite engineer Ricky (what happens in Boston stays in Boston).

Ricky's Boozy S'mores Cupcakes

Graham Cracker Cupcake (adapted from Ming Makes Cupcakes #32), yields 12 cupcakes

1 cup flour

3/4* cup graham cracker crumbs - use original/honey crackers NOT cinnamon

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter

1 cup of sugar

2 eggs

1 teaspoon Whiskey Vanilla Extract

1/2 cup milk

*original recipe called for 1/2 cup of graham cracker crumbs, but I really wanted the flavor to come through.

"Boozy Hershey kisses"

12 plain chocolate kisses

1 shot of Whiskey - I used Jameson because that's what I had

Topping

1 bag regular sized marshmallows

1. Preheat oven to 400F. Take out butter and eggs so that they come to room temperature. Unwrap chocolate kisses, pour whiskey over them and set aside (keep the runoff, it will be chocolate infused booze).

2. Graham cracker crumbs: take out a bunch and blend into a fine powder by pulsing in a blender/food processor OR put in a ziploc bag and crush with a rolling pin or whatever's handy (boozy tip: a bottle makes for a great impromptu rolling pin).

3. Combine flour, cracker crumbs, baking powder, and salt. Make sure there are no clumps and set aside.

4. In a separate bowl, mix the butter and sugar together. Add eggs and vanilla extract, then add the flour mixture and milk in alternate batches starting with the flour mixture. If the batter looks too dry, add a little milk or booze (try to make sure it's the same booze you used to make the boozy extract).

5. Add 1 tablespoon of batter to cupcake tin, then place boozy chocolate kiss in center and add more batter. Fill cupcake tin to about 2/3 full. Bake for 15 minutes at 400F.

6. Place a marshmallow on top of each cupcake. Bake at 400F for another 5 minutes. The marshmallow melts off center, but it's an easy fix with a butter knife.

7. Let the cupcakes cool for 10-20 minutes. When they are just warm, carefully drizzle the runoff from making the boozy kisses onto the cakes (confession: I used a syringe and shot 6 cc's into each cake).

Taste test: One taster felt compelled to eat 3 and commented "FYI: These were the best cupcakes I've ever had." on Facebook.

Booziness: "the Jameson kicks in after couple of these."

VERDICT: I think the cake would've been better if it had been a ganache and not just a hershey kiss, but I didn't want to work that hard on my own birthday cake and I don't like chocolate so I didn't want to be stuck with a ton of ganache. Also, I'm pretty sure the ganache would be a mess if it went into the the oven so   the only way to make the ganache work is modify it or  make a marshmallow frosting and then toast it with a torch.

Cupcake rave!

Toasty topping: do NOT try to do this with the broiler,
you'll burn the marshmallows. No one wants charred cupcakes.

Cross-section.