S'MORES CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
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
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
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.
S'MORES CUPCAKES
Steps:
- For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
- Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
- Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
- Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
- Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
- Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
- For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
- Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
- Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.
S'MORES CUPCAKES
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra indulgent and even more like the real thing-but better! -Erin Rachwal, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 330 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
S'MORE CUPCAKES IN JELLY JARS
Served in adorable jelly jars, these luscious layered s'mores cupcakes are a guaranteed hit for any party.
Provided by My Food and Family
Categories Home
Time 1h37m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.
- Cut cupcakes horizontally in half. Place bottom half of each cupcake in 4-oz. jelly jar; top with layers of 1 Tbsp. pudding and 1-1/2 Tbsp. marshmallow creme. Cover with cupcake tops.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto tops of cupcakes.
- Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. Top with remaining ingredients.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
More about "smore cupcakes food"
S'MORES CUPCAKES RECIPE ~ BARLEY & SAGE
GUY FIERI SIGNS $100 MILLION FOOD NETWORK DEAL - VARIETY
From variety.com
MARSHMALLOW-FILLED S'MORES CUPCAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
US FDA INVESTIGATING SAFETY RISK OF CAR-T CANCER THERAPIES
From reuters.com
GUY FIERI STRIKES THREE-YEAR DEAL WITH FOOD NETWORK – DEADLINE
From deadline.com
RESTAURANT REVIEW: A FRESH LOOK AT THAI FOOD AT BANGKOK ...
From nytimes.com
BEST THINGS TO GET AT COSTCO FOR THE HOLIDAYS, FROM COSTCO ...
From insider.com
口コミ一覧 : クーパーズ (COOPER'S) - 春日部/ダイニングバー ...
From tabelog.com
こちら春日部市学校どおり前カレー屋 - 春日部/カレー | 食べログ
From tabelog.com
[HOMEMADE] S’MORE CUPCAKE : R/FOOD - REDDIT
From reddit.com
ULTIMATE SMORES CUPCAKES - BAKING BEAUTY
From bakingbeauty.net
S'MORES CUPCAKES | MY BAKING ADDICTION
From mybakingaddiction.com
BEST S’MORES CUPCAKES RECIPE - HOW TO MAKE S'MORES ...
From delish.com
EASY S'MORES CUPCAKE RECIPE WITH CAKE MIX
From boomhavenfarms.com
ぴーぷる 春日部店 - 春日部/パン | 食べログ
From tabelog.com
愛犬との食事の時間がよりハッピーに!プリンチ®初のワン ...
From stories.starbucks.co.jp
HOW TO MAKE SMORE CUPCAKES (WITH PICTURES) - WIKIHOW LIFE
From wikihow.life
【大根とカニカマあったらこれ作ろ】もはやメイン級!?大根 ...
From msn.com
S'MORES CUPCAKES - BOSTON GIRL BAKES
From bostongirlbakes.com
RACHEL RODDY’S RECIPE FOR FENNEL, POTATO, SQUASH AND SAGE BAKE
From theguardian.com
FEAR, HUSHED VOICES AND DAYS WITHOUT FOOD: LIFE AS A HAMAS ...
From ft.com
S'MORES CUPCAKE RECIPE: MOIST CUPCAKES W/ …
From chelsweets.com
CLIMATE CRISIS AND ENERGY COSTS FUEL £600 RISE IN UK ...
From theguardian.com
S'MORES BROWNIE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
U.S. AIRPLANE FOOD IS GETTING BETTER, IF YOU’RE FLYING FIRST ...
From nytimes.com
S'MORE CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
しーさーずはうす ララガーデン前店 - 春日部/沖縄料理 | 食べログ
From tabelog.com
SMORE CUPCAKES RECIPE + HOLIDAY GRAHAM CRACKER …
From foodfolksandfun.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love