Cupcake Smores Recipes

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CAMPFIRE S'MORES CUPCAKES



Campfire S'mores Cupcakes image

Bring back fond memories of summers gone by and toasting marshmallows around the fire with these eye-catching treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 24

Number Of Ingredients 19

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
20 individually wrapped red cinnamon hard candy disks, unwrapped
20 individually wrapped yellow butterscotch hard candy disks, unwrapped
60 pretzel sticks, broken in half
48 miniature marshmallows
24 toothpicks
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar
1/8 teaspoon lemon-yellow gel food color

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, line 15x10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
  • Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
  • On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
  • Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 38 g, TransFat 1 1/2 g

S'MORES CHEESECAKE CUPCAKES



S'mores Cheesecake Cupcakes image

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

½ cup semisweet chocolate chips
1 cup mini marshmallows
1 (14.4 ounce) package graham cracker crumbs
1 cup butter, melted
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
½ cup milk
2 eggs
¼ cup sour cream
¼ cup all-purpose flour
½ teaspoon vanilla extract
1 (7 ounce) jar marshmallow cream
1 teaspoon ground cinnamon
1 teaspoon cocoa powder

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 CUPCAKES



S'mores Cupcakes image

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

1 1/4 cup (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar
1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey's Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) boiling water
4 eggs whites
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
Chocolate sauce (I used Hershey's Hot Fudge topping)
Graham cracker crumbs

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

S'MORES CUPCAKES



S'mores Cupcakes image

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

3/4 cup water
3/4 cup buttermilk
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
FROSTING:
1-1/2 cups butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 jars (7 ounces each) marshmallow creme
2 tablespoons graham cracker crumbs
2 milk chocolate candy bars (1.55 ounces each)
Optional: Toasted marshmallows and graham cracker pieces

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'MORES CUPCAKES



S'mores Cupcakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 17

3/4 cup all-purpose flour (100 grams)
1/2 cup graham cracker crumbs (68 grams)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)
3/4 cup granulated sugar (150 grams)
1 egg
3/4 teaspoon vanilla extract
1/2 cup buttermilk (125 milliliters)
2 tablespoons boiling water (30 milliliters)
2 tablespoons cocoa powder (9 grams)
3 egg whites
3/4 cup granulated sugar (150 grams)
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
12 squares milk chocolate, optional

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 CUPCAKE RECIPE BY TASTY



S'mores Cupcake Recipe by Tasty image

Here's what you need: chocolate cake mix, eggs, oil, powdered sugar, butter, marshmallow fluff, vanilla, graham cracker crumb

Provided by Hitomi Aihara

Categories     Desserts

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 box chocolate cake mix
3 eggs
½ cup oil
1 cup powdered sugar
½ cup butter, softened
7 oz marshmallow fluff, 1 jar
1 teaspoon vanilla
graham cracker crumb, as needed

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine ingredients for the box cake mix. Transfer them into cupcake tins and bake for 20 minutes. Let them cool completely.
  • In a large bowl, combine powdered sugar, vanilla, marshmallow cream, and butter. Mix until frosting forms.
  • Place into a piping bag or plastic bag and cut the corner.
  • Pipe on the frosting and top it off with the graham cracker crumbs.
  • Enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 0 grams, Protein 4 grams, Sugar 36 grams

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