Smores Cupcakes Recipe Recipes Recipe For Stuffed

S'MORES BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a 2nd 12-count muffin pan with 6 liners. (This recipe yields about 18).
• Using a food processor, grind the graham crackers, to yield about 1 1/2 cups crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust. Set aside. (No need to pre-bake.)
• Melt the butter and chocolate together in a large heat-proof bowl. I microwave in 30-second increments, stopping and stirring after each until melted and smooth. Whisk in the granulated sugar. Allow to slightly cool for 5 minutes before adding the eggs. (So as not to cook the eggs!) Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick. Spoon evenly into each cupcake liner on top of the graham cracker crusts, filling almost to the top of the liners.
• Bake brownie cups for 25-28 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs (no wet batter). Keep your eye on them and check after 22 minutes or so. Mine take around 26 minutes.
• Remove from the oven and allow to cool completely in pans.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff, glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Pipe onto cooled brownie cupcakes. I used an Ateco 808 piping tip. If desired, use a kitchen torch to lightly toast.
• Cover and store leftover cupcakes at room temperature or in the refrigerator for 1-2 days.

MARSHMALLOW-FILLED S'MORES CUPCAKES

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.

SUNSHINE S'MORE CUPCAKES

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.

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!

MARSHMALLOW STUFFED CUPCAKES

Steps:

• Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
• Prepare Devil's Food cake mix according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
• Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake crumbs for garnish. Place a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
• Make chocolate frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
• Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.

S'MORES CHEESECAKE CUPCAKES

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.

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.