Smores Cupcakes Recipe Recipe For Stuffed

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MARSHMALLOW-FILLED S'MORES CUPCAKES



Marshmallow-Filled S'mores Cupcakes image

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

1/2 cup (41g) unsweetened cocoa powder*
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable oil (melted coconut oil works too)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk*
1/4 cup (60g) unsalted butter, softened to room temperature
2/3 cup JET-PUFFED marshmallow creme (Fluff)
1/2 teaspoon pure vanilla extract
2 Tablespoons (30ml) heavy cream*
3/4 - 1 cup (90-120g) confectioners' sugar
1/4 teaspoon salt
1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (21g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream*
1 teaspoon pure vanilla extract
salt, to taste
12 JET-PUFFED marshmallows
4 full-sheet graham crackers, crushed

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.

SUPER S'MORES CUPCAKES



Super S'Mores Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

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.

CARAMEL STUFFED S'MORES CUPCAKES



Caramel Stuffed S'mores Cupcakes image

Caramel stuffed s'mores cupcakes... yes, please! This s'mores cupcake recipe has all the flavors of everyone's favorite fireside treat with an extra delicious surprise inside.

Provided by Mary (The Goodie Godmother)

Time 35m

Number Of Ingredients 19

2 ounces chocolate, chopped
8 tbsp butter, unsalted 113 g
1 3/4 cup all purpose flour 210 g
1 1/2 cups brown sugar 320 g
3/4 cup cocoa powder 42 g
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2/3 cup sour cream 150 g
2 eggs
2 tbsp neutral-flavored oil
1 tsp vanilla extract
1 cup graham cracker crumbs
3 tbsp butter
1 batch stay soft caramel sauce recipe or a jar of your favorite store bought brand
4 egg whites
1 cup sugar
1/2 tsp cream of tartar, I've also skipped this when I don't have any. You may also add a 1/2 tsp lemon juice instead
1 1/2 tsp vanilla extract

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!

Nutrition Facts : ServingSize 18 cupcakes

SUNSHINE S'MORE CUPCAKES



Sunshine S'more Cupcakes image

Easy cupcakes with graham cracker, marshmallow and chocolate. The kids really love these.

Provided by Lisa

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Time 1h

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package French vanilla cake mix
2 tablespoons graham cracker crumbs
1 ½ cups water
3 egg whites
24 milk chocolate candy kisses
½ cup graham cracker crumbs
1 (7 ounce) jar marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. Beat for 2 minutes at high speed of an electric mixer.
  • Divide batter evenly among paper lined cups, filling about 2/3 full. Place a chocolate kiss in each cupcake, pressing in lightly. Spoon 1 teaspoon graham cracker crumbs onto each cupcake.
  • Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow creme. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minute to melt slightly.

Nutrition Facts : Calories 146 calories, Carbohydrate 28.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 169.2 mg, Sugar 14.4 g

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