Smores Cupcakes Recipes

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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 Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 18

3/4 cup all-purpose flour
3/4 cup finely ground graham crackers
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Filling:
8 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon light corn syrup
Meringue Frosting:
4 egg whites, at room temperature
2/3 cup granulated sugar
1/8 teaspoon cream of tartar
Chocolate squares, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
  • In a small bowl, whisk the flour, ground graham crackers, baking powder and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined. Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined.
  • Divide the batter between the muffin cups, filling each about two-thirds full. Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes. Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely.
  • For the filling: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth. Set aside until cooled and thickened slightly, about 30 minutes.
  • For the meringue frosting: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl. Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy. Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick. Beat in the vanilla.
  • To assemble: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end. Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake. Repeat with the remaining cupcakes.
  • Pipe or swirl the meringue frosting onto each cupcake. If desired, brown the meringue with a kitchen torch or place briefly under the broiler. Garnish with a chocolate square.

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 CUPCAKES



S'mores Cupcakes image

Enjoy s'more fun with cupcakes packed with the goodies--graham crackers, chocolate candy and marshmallow creme.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 26

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 cup graham cracker crumbs
4 bars (1.55 oz each) milk chocolate candy, finely chopped
1 jar (7 oz) marshmallow creme
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 to 2 teaspoons milk
1 bar (1.55 oz) milk chocolate candy, if desired
26 bear-shaped graham crackers, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 26 regular-size muffin cups. Make cake batter as directed on box; fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 25 g, TransFat 0 g

S'MORES CUPCAKES



S'mores Cupcakes image

I found this at Annie's Eats (http://annies-eats.net), adapted from Lovin' From the Oven (www.lovintheoven.com) , originally attributed to Trophy Cupcakes (www.trophycupcakes.com), cake clearly from Hershey's

Provided by Hannah Marie

Categories     Dessert

Time 1h5m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 21

1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 tablespoons unsalted butter, melted
8 ounces bittersweet chocolate, finely chopped
2 cups sugar
2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder, plus
1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
8 large egg whites, at room temperature
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350°F Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  • To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
  • Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  • To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Nutrition Facts : Calories 286.1, Fat 8.9, SaturatedFat 2.9, Cholesterol 23.3, Sodium 253.7, Carbohydrate 49.9, Fiber 1.4, Sugar 38.8, Protein 3.9

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From houseofnasheats.com


S'MORES CUPCAKES | RECIPES | GOODTOKNOW
2021-05-20 Melt the butter in the microwave on high for 30 seconds and mix into the biscuit crumb. Add a spoon of crumb to the base of each paper case and push down with the bottom of a small glass. Add the chocolate chips to the top of the biscuit and bake in your preheated oven for 5 mins. To make the cakes, sieve the dry ingredients into a large bowl ...
From goodto.com


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