Cupcake Smores Food

S'MORES MONSTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners.
• Mix the flour, baking soda and salt in a medium bowl. Microwave the milk in a large microwave-safe bowl until bubbling, about 1 minute. Whisk in the cocoa until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined.
• Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, beat the butter in a stand mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the marshmallow creme and confectioners' sugar and beat until just combined, about 1 minute.
• Divide the frosting into 5 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring, one bowl with blue gel food coloring and one with black. Spoon into 5 separate piping bags fitted with small star tips (we used a size 15 tip).
• For the decorations: Pipe monster faces and hair on top of the chocolate-covered graham cookies. Decorate with candy eyes. Use the remaining frosting to pipe on top of the cupcakes. Place one decorated cookie on top of each cupcake.

S'MORES CUPCAKES

Steps:

• Preheat the oven to 350°F Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
• To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
• Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
• To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

S'MORES CAKE

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
• Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

S'MORES CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
• In a small bowl, whisk the flour, ground graham crackers, baking powder and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined. Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined.
• Divide the batter between the muffin cups, filling each about two-thirds full. Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes. Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely.
• For the filling: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth. Set aside until cooled and thickened slightly, about 30 minutes.
• For the meringue frosting: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl. Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy. Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick. Beat in the vanilla.
• To assemble: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end. Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake. Repeat with the remaining cupcakes.
• Pipe or swirl the meringue frosting onto each cupcake. If desired, brown the meringue with a kitchen torch or place briefly under the broiler. Garnish with a chocolate square.

SUPER S'MORES CUPCAKES

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
• In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
• For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
• Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
• For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
• Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

SMORES CUPCAKES OR ICING

Steps:

• Prepare, bake, and cool cupcakes.
• On medium speed, beat butter until fluffy. Beat in chocolate then sugar. Chill until thickened (about 15 minutes).
• Meanwhile, mix marshmallow cream and graham cracker crumbs. Spoon into plastic freezer bag, cut 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs. cream into each.
• Frost cupcakes with icing mixture.
• Garnish as desired.

SMORE CUPCAKES

Steps:

• Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Crush up the digestives by putting them in an air tight bag and bashing them with a rolling pin until in crumbs. Then press the crumbs into each muffin case by filling each one up out half an inch. Place them in the freezer until further notice.
• Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients. Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth.
• Take the muffin cases out the fridge and wait until at room temperature. Next, spoon in the mixture until half way in each case. Then place a big marshmallow in each one before spooning in the rest of the mixture until 3/4 full.
• Then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Make sure to check they are cooked before taking them out the oven. Leave to cool
• Whilst they are cooling, melt the mini marshmallows by putting them in a microwave safe bowl, adding 2 teaspoons of water and microwaving them for 30 seconds at a time until in a gloopy texture. Also, melt the chocolate in a bowl over a pan of boiling water, stir until fully melted.
• Finallly, once the cupcakes are cool, add a dollop of marshmellow fluff and a drizzle of chocolate. Finish by sprinkling some cookie crumbs over the top and voila!

CUPCAKE SMORES

Steps:

• 1. Prepare cupcakes according to package directions. When cooled, remove center of cupcake with a small paring knife, apple corer or tool made for this purpose. Fill pastry bag or zip type bag with marshmallow fluff. Pipe the marshmallow fluff in center hole of cupcake. Frost the cupcakes with a generous amount of chocolate frosting. Place graham cracker crumbs in small plate and roll edges of frosted cupcake in graham cracker crumbs. Unwrap mini chocolate bars and place one in the center of each cupcake.

S'MORES CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended., Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.

S'MORES CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 26 regular-size muffin cups. Make cake batter as directed on box; fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered.