Caramel Smore Cups Recipes

CARAMEL STUFFED S'MORES CUPCAKES

Steps:

• Preheat your oven to 350 F and line 18 cupcake wells with paper liners. Melt the 3 tbsp butter and combine with the graham cracker crumbs. Evenly distribute the mixture between the paper liners and gently press to the bottom.
• Melt the 8 tbsp butter and 2 ounces chopped chocolate together and stir until smooth. Set aside.
• In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients for the cupcakes. In another bowl, whisk together the wet ingredients except for the chocolate and butter mixture.
• Stir the wet into the dry, then stir in the chocolate and butter mixture. Divide the batter between the cupcake liners and bake for 20-25 minutes until the center of the cupcake springs back lightly when touched. Remove from the oven and transfer to a wire rack to cool.
• While the cupcakes are still slightly warm, place the caramel sauce into a piping bag fitted with a cupcake filling tip. Place the tip into the center of a cupcake, apply medium pressure, count to three, stop the pressure, and remove the tip. Repeat for the remaining cupcakes. Allow the cupcakes to cool completely while you make the frosting.
• Make the frosting by placing the egg whites, sugar, and cream of tartar or lemon juice into a clean mixer bowl. Set the bowl on top of a saucepan of slightly simmering water to create a double boiler. Do not allow the water to touch the bottom of the pan.
• Stir the egg whites and sugar constantly until the sugar has completely dissolved, usually about 4-5 minutes, then transfer immediately to your stand mixer fitted with the whisk attachment.
• Gradually increase the speed on the mixer to high and let the mixer run 5-6 minutes until the frosting turns white and very fluffy. Stir in the vanilla extract.
• Immediately pipe or spread the frosting onto the cupcakes and use a kitchen torch to "toast" the tops of frosting. Cupcakes are best served the day they are made as the frosting doesn't hold up well long-term. Enjoy!

CARAMEL CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

CARAMEL S'MORE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
• Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
• Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

CARAMEL S'MORE CUPS 4 RECIPE

Steps:

• Heat oven to 350°. Spray 24 mini muffin cups with cooking spray. Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup. Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

ICE CREAM S'MORES CUPS

Steps:

• Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.

CARAMEL S'MORE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
• Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into centre of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
• Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

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.

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

COOKOUT CARAMEL S'MORES

Steps:

• Top 4 graham cracker halves with toasted marshmallows. Drizzle with caramel topping and chocolate syrup; top with remaining crackers.

CARAMEL SNICKERS COOKIE CUPS RECIPE BY TASTY

Steps:

• Get a muffin tin and coat with vegetable oil spray.
• Place a cookie's worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
• Bake for 10-12 minutes.
• As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
• Let cool and cover with caramel just before serving.
• Enjoy!

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.