S'mores Cupcakes

The recipe S'mores Cupcakes can be made in about 45 minutes. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 268 calories. For 58 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up baking powder, baking soda, vanilla, and a few other things to make it today. It works well as an American dessert. This recipe from Beantown Baker has 210 fans. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Similar recipes are S’mores Cupcakes, S'mores Cupcakes, and S'mores Cupcakes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

For the CupcakesPreheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.For the Marshmallow FrostingPlace egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

 

Step by step:

1. For the Cupcakes

2. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.In a large bowl, mix together eggs, milk, oil, and vanilla.

3. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.

4. Add boiling water and stir to combine; set cake batter aside.

5. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

6. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

7. Place 2 teaspoons chocolate in each muffin cup.

8. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

9. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

10. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes.

11. Remove cupcakes from pan and let cool completely.For the Marshmallow Frosting

12. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water.

13. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

14. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

15. Add vanilla, and mix until combined. Use immediately.

16. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake.

17. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.

18. Serve immediately or store in an airtight container, up to 2 days.

Nutrition Information:

covered percent of daily need

 

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