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 CUPCAKE RECIPE BY TASTY
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
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
CUPCAKE SMORES
Cupcakes are all fun. Smore Cupcakes are easy to make if you use a store bought cake mix. Enjoy.
Provided by Denise LaRoche
Categories Cakes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Prepare cupcakes according to package directions. When cooled, remove center of cupcake with a small paring knife, apple corer or tool made for this purpose. Fill pastry bag or zip type bag with marshmallow fluff. Pipe the marshmallow fluff in center hole of cupcake. Frost the cupcakes with a generous amount of chocolate frosting. Place graham cracker crumbs in small plate and roll edges of frosted cupcake in graham cracker crumbs. Unwrap mini chocolate bars and place one in the center of each cupcake.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
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.
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- In the bowl of a stand mixer or a medium mixing bowl, beat the sugar and butter until light and fluffy. Beat in the vanilla and 1/2 cup of milk until just blended. Add half the flour mixture and mix on low speed until combined. Add the remaining milk; mix until combined. Add the remaining flour and mix until just combined.
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- Combine the graham cracker crumbs and butter. Spoon the rest of the crumbs evenly into the bottom of the cupcake liners. Press firmly into the bottom. Set aside.
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- Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners. Set aside.
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