S'MORES CUPCAKES
These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!
Provided by Lindsay
Categories Dessert
Time 40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.
- 2. In a small bowl, combine crust ingredients and mix well.
- 3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
- 4. Bake crusts for 7 minutes then remove and set aside.
- 5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.
- 6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
- 7. Add vanilla to boiling water and add to mixture. Mix well.
- 8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.
- 9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.
- 10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.
- 11. Place over a saucepan with simmering water (or use a double boiler).
- 12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
- 13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
- 14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.
Nutrition Facts : ServingSize 1 cupcake, Calories 230 calories, Sugar 26.7 g, Sodium 143.5 mg, Fat 9.6 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 1 g, Protein 3.2 g, Cholesterol 52.4 mg
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
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.
MARSHMALLOW-FILLED S'MORES CUPCAKES
Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S'mores have never tasted so good!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
- Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
- Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
- Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
- Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.
SMORES CUPCAKES OR ICING
For use with my "basic vanilla cupcakes" recipe or cupcakes/cake of your choice. Try some fun variations: add chocolate chips, mini-marshmallows and/or graham cracker crumbs into batter. Mix all ingredients and stuff center with chocolate pudding. For a lovely presentation: (I usually choose several and mix it up with each batch for a fun variety) - top with chocolate chips, mini marshmallows and/or a single graham cracker chunk - one large marshmallow, slide a single graham cracker chunk angled from the side and put a chocolate chip on the opposite. - one hershey kiss, graham cracker chunk - one hershey kiss or large marshmallow, sprinkle with graham cracker crumbs - scatter all over with mini-mallows, chips, and crumbs
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 352.6, Fat 24.8, SaturatedFat 15.5, Cholesterol 54.2, Sodium 169.1, Carbohydrate 34.6, Fiber 0.9, Sugar 26.6, Protein 1
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.
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