March 21, 2013
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup milk
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup heavy whipping cream
3/4 cup plus one 7-ounce jar marshmallow creme
12 Peeps, trimmed, heads only
Preheat oven to 350 degrees. Line 12 muffin cups. Combine graham crumbs, flour, baking powder, and a pinch of salt in medium bowl.
Beat butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in three additions alternately with milk in two additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups.
Bake cupcakes until toothpick inserted into center come out clean, about 19-22 minutes. Transfer cupcakes to rack to cool.
While cupcakes are cooling, place chopped chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand one minute; stir until smooth. Cool ganache until lukewarm.
Fill pastry bag or zip top bag with marshmallow cream. Use apple corer to create 1 inch hole in the top of each cupcake. Pipe marshmallow cream into cupcakes top with peep head. Spread 2 teaspoons ganache over each cupcake. Toast with cream brulee torch if desired
(Adapted from Bon Appetit)