Make Smore Cupcakes
Revision as of 04:49, 26 April 2022 by Kipkis (Kipkis | contribs) (Text replacement - "[[Category:C" to "[[Category: C")
Smores don't have to be created on an open fire and enjoyed between graham crackers. This unique and delicious recipe will create yummy smore cupcakes.
Contents
Ingredients
Cupcakes
- 1 cup (84g) graham cracker crumbs
- 1/4 cup (1/2 stick or 60g) unsalted butter, melted
- 1/2 cup (155g) butter, at room temperature
- 1/2 cup (110g) light brown sugar
- 2 large eggs, at room temperature
- 1 1/3 cups (170g) all-purpose flour
- 1/3 cup (28g) graham cracker crumbs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup (155 ml) milk
- 1 teaspoon vanilla
Chocolate Fudge Filling
- 150 grams semi-sweet chocolate, cut into pieces
- 1/2 tablespoon butter, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Marshmallow Frosting
- 1/3 cup (80 ml) cold water
- 2 tablespoons unflavored gelatin
- 1 1/2 cups (300g) sugar (you can just use 1 cup if you wish)
- 2/3 cup light corn syrup
- 1/8 teaspoon salt
- 1/3 cup (80 ml) water
- 1 teaspoon vanilla extract
- Vegetable oil cooking spray
Steps
Preparing the Chocolate Fudge Filling
- Create a double boiler.
- Add the butter, vanilla, milk and chocolate pieces in the top boiler. Mix all ingredients together until fully combined.
- Allow to cool and use when ready.
Making the Cupcakes
- Combine the cup of graham cracker crumbs and 1/4 cup melted butter. Scoop a heaping tablespoon of the mixture into each cupcake paper. Press down to cover the bottom of the lining. Set them on the side.
- Beat the 1/2 cup of butter on high speed until soft or for about 30 seconds. Add in the brown sugar. Beat on medium-high until light and fluffy for about 3 minutes.
- Add eggs one at a time. Beat for 30 seconds after each. Set aside.
- Mix the graham cracker crumbs, flour, baking powder, and salt together in a bowl.
- Measure out the milk and vanilla in a separate bowl.
- Add the flour and milk mixture to the butter and sugar mixture. Beat to combine.
- Fill cupcake cups with cake batter; about 2/3 to 3/4 full.
- Place muffin tins on the middle rack of a preheated 350ºF/180ºC degree oven. Bake for 20 to 22 minutes, rotating the pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Careful not to let bottoms burn.
- Remove the cupcakes and let it cool down for 20 to 30 minutes.
- Use a knife and cut a hole into the cupcakes. Fill each hole with chocolate fudge. You can put the top back on to prevent the marshmallow frosting from seeping in.
Preparing the Marshmallow Frosting
- Pour the 1/3 cup of cold water into a bowl of an electric mixer. Sprinkle the gelatin and let the mixture soften for 5 minutes.
- Place the sugar, salt, corn syrup, and 1/3 cup water in a medium saucepan. Cover with a lid and bring to a boil. Remove the lid and swirl the contents until the syrup reaches 238ºF/114ºC on a candy thermometer.
- Whisk the gelatin mixture on a low speed and slowly pour the syrup in a steady stream down the side of the bowl. Running down the side avoids splattering.
- Gradually raise the speed to high and beat the mixture until it's thick, white, and almost tripled in volume. This may take up to 12 minutes to achieve.
- Add the vanilla and beat for 30 seconds to combine.
- Use the marshmallow frosting right after beating.
Frosting the Cupcake
- Top each filled cupcake with marshmallow frosting with a greased spatula.
- Decorate with chocolate drizzles and graham cracker crumbs.
- Finished.
Tips
- If you are doubling the recipe to make approximately 24 cupcakes, you can still use the single batch of the chocolate fudge frosting and marshmallow frosting.
- You can also heat ¼ cup of milk in a saucepan and then melt marshmallows in the hot milk. Stir frequently to make marshmallow frosting.
Related Articles
- Make a Cupcake Cone
- Transfer Cupcake Batter from the Bowl
- Make Green Tea Cupcakes
- Make Nutella Frosted Cupcakes
- Make French Toast Cupcakes With Maple Icing
- Make Lavender Blueberry Crackers
Things You'll Need
- Double boiler
- Electric mixer with bowl
- Cupcake cups
- Muffin tins
- Knife
Sources and Citations
- Original source of article, shared by Anjelikuh, Smore Cupcakes, http://www.nibbledish.com/people/anjelikuh/recipes/smore-cupcakes. Shared under a Creative Commons Attribution Share Alike 3.0 license.