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'MORE CHEESECAKE
This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! -Robin Andrews, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in. up the sides of a greased 10-in. springform pan; set aside. , In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. , Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 486 calories, Fat 27g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 292mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
S'MORES CHEESECAKE CUPCAKES
Everything we love about desserts all in one bite!
Provided by Julian Philipie
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h35m
Yield 24
Number Of Ingredients 14
Steps:
- Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
- Mix graham cracker crumbs with melted butter in a bowl.
- Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
- Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
- Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
- Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
- Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 18 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 231.4 mg, Sugar 14.6 g
S'MORES PIECES CHEESECAKE
You don't need a campfire for this s'mores-inspired dessert. S'mores Baking Pieces and rich cheesecake rest atop a bed of brownies.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 1h48m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees F. Grease sides of 9-inch springform pan. Wrap outside of pan with foil, extending foil at least 2 inches up pan sides.
- CRUMB CRUST: Heat oven to 350 degrees F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool.
- BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs, stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.
- Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
- CHEESECAKE: Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition.
- Immediately after removing brownie layer from oven, spoon cheesecake mixture over brownie. Place cheesecake in water bath* and return to oven. Continue baking 45 to 50 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
- Set aside 2 tablespoons marshmallows and 1/4 cup chocolate chips from s'mores baking pieces.
- Place reserved 2 tablespoons marshmallows and 1 tablespoon cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 10 seconds; stir. If necessary, microwave at MEDIUM an additional 5 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth. Spread over top of cheesecake. Sprinkle remaining s'mores mixture over top; press lightly into marshmallow mixture.
- Place reserved 1/4 cup chocolate chips and remaining 2 tablespoons cream in small microwave-safe bowl. Melt following the same procedure used for the marshmallows. Drizzle over top of cheesecake. Cover; chill about 2 hours or until ready to serve. (As cheesecake sits the marshmallows and graham pieces will become softer.) Refrigerate leftover cheesecake.
Nutrition Facts : Calories 586.2 calories, Carbohydrate 59.5 g, Cholesterol 169.6 mg, Fat 35.4 g, Fiber 1 g, Protein 9.7 g, SaturatedFat 21.2 g, Sodium 441.9 mg, Sugar 38.1 g
EASY S'MORES CHEESECAKE CUPS
Get out the muffin pan and get ready to thrill the home crowd with individual mini s'mores cheesecake cups. It's easy! Here's how.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Heat broiler just before serving cheesecakes. Top cheesecakes with marshmallows and graham pieces. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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