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Wednesday, May 25, 2011

S'mores Cupcakes {Small Batch - Yield: 8}

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The most incredible twist on your favorite campfire treat... aside from my S'mores Brownies, that is!


S'mores Cupcakes {Small Batch}

Yield:  8 standard or 2 dozen mini cupcakes 

Ingredients 

Graham Cracker Crust:
  • 1/2 cup graham cracker crumbs, plush extra for garnish
  • 2 Tablespoon brown sugar
  • 2 Tablespoon unsalted butter, melted
Chocolate Cupcakes:
  • 2/3 cup granulated white sugar
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup dutch process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
  • 1 large egg
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon espresso powder
  • 1/3 cup boiling water
Meringue Marshmallow Frosting:
  • 3 large egg whites, room temperature
  • 1 1/2 cups granulated white sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
    • Chocolate Bar for garnish

    Directions  

    Prepare Crust:
    In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon crust mixture into each baking cup.  

    Prepare Cake:
    Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.
    In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

    Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.  

    Prepare Frosting:
    Before you start, make sure your mixing bowl and whisk/beaters are completely grease free, and when separating your eggs, make sure there is not a speck of yolk in your eggs whites.
    Combine egg whites, sugar, water, and corn syrup in a medium bowl placed over a pot simmering water. Top bowl should not be touching the simmering water underneath. With an electric mixer, beat on low speed for 2 minutes (mixture should reach 160 degrees on an instant read or candy thermometer). Do not stop beating or the egg whites will start to cook! Increase speed to high and beat for 5 more minutes, until frosting is glossy and stiff peaks form. Remove bowl from heat. Add vanilla and beat another 1-2 minutes, until frosting has slightly cooled.

    Pipe frosting onto cooled cupcakes and garnish with graham cracker crumbs and a piece of chocolate bar. Serve immediately. 

    For a real authentic look, place frosted cupcakes in the oven, under the broiler for about 20 seconds, until the tops are slightly toasted, or toast tops with a kitchen torch!


    Want more s'mores?! Check out more of my recipes below:





    Enjoy!

    Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!

    If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!
      

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    1 comment:

    1. Should I dissolve the espresso powder in 1/3 cup of boiling water like in the ingredient list or in a 1/2 cup of boiling water like in the directions? Thanks!

      ReplyDelete

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