S'MORES CUPCAKES
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
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
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
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
SMORES CUPCAKES OR ICING
For use with my "basic vanilla cupcakes" recipe or cupcakes/cake of your choice. Try some fun variations: add chocolate chips, mini-marshmallows and/or graham cracker crumbs into batter. Mix all ingredients and stuff center with chocolate pudding. For a lovely presentation: (I usually choose several and mix it up with each batch for a fun variety) - top with chocolate chips, mini marshmallows and/or a single graham cracker chunk - one large marshmallow, slide a single graham cracker chunk angled from the side and put a chocolate chip on the opposite. - one hershey kiss, graham cracker chunk - one hershey kiss or large marshmallow, sprinkle with graham cracker crumbs - scatter all over with mini-mallows, chips, and crumbs
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 5
Steps:
- Prepare, bake, and cool cupcakes.
- On medium speed, beat butter until fluffy. Beat in chocolate then sugar. Chill until thickened (about 15 minutes).
- Meanwhile, mix marshmallow cream and graham cracker crumbs. Spoon into plastic freezer bag, cut 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs. cream into each.
- Frost cupcakes with icing mixture.
- Garnish as desired.
Nutrition Facts : Calories 352.6, Fat 24.8, SaturatedFat 15.5, Cholesterol 54.2, Sodium 169.1, Carbohydrate 34.6, Fiber 0.9, Sugar 26.6, Protein 1
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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