S’mores Cupcakes – Bon Appetit RSVP

If you want to add more American recipes to your recipe box, S’mores Cupcakes – Bon Appetit RSVP might be a recipe you should try. This recipe makes 12 servings with 339 calories, 4g of protein, and 20g of fat each. For 78 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have butter, baking powder, bittersweet chocolate, and a few other ingredients on hand, you can make it. It is brought to you by Creative Culinary. Only a few people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. If you like this recipe, you might also like recipes such as Lemon Risotto from Bon Appetit RSVP – October, 2010, Bon Appetit's Braciole, and Bon Appetit's Meatballs.

Servings: 12

 

Ingredients:

1/2 cup all purpose flour

2 1/2 tsp baking powder

8 oz bittersweet chocolate (not to exceed 61% cacao), either chips or chopped

1/2 cup (1 stick) butter, room temperature

2 large eggs

12 - 1 inch pieces broken graham crackers (optional, for garnish)

1/2 cup heavy whipping cream

3/4 cup plus one 7-oz jar marshmallow creme (Before you buy this, be sure to read notes below!)

3/4 cup milk

3/4 cup sugar

1 tsp vanilla extract

Equipment:

muffin liners

oven

mixing bowl

whisk

wire rack

sauce pan

bowl

melon baller

apple corer

ziploc bags

baking sheet

broiler

Cooking instruction summary:

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk graham crumbs, flour, baking powder and pinch of salt in medium bowl. Set aside. Beat butter and sugar in a mixing bowl until light and fluffy. Add eggs, one at a time, beating to blend between additions. Beat in vanilla. Add graham cracker mixture in 3 additions alternately with milk in two additions, beginning and ending with the graham cracker mixture. Divide batter into muffin cups Bake cupcakes until a tester inserted into the middle comes out clean; 18 to 22 minutes. Transfer to a wire rack and cool completely. Place chocolate in medium bowl. Warm whipping cream just to boil in small saucepan and pour over chocolate. Let sit for 1 minute; stir until smooth. Cool ganache to lukewarm. Using an apple corer, melon baller or even a half teaspoon, core about an inch of cake out of each cupcake in the center. Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into bottom corner. Cut 1/2 inch off the corner and pipe marshmallow into the holes of each cupcake (I found that keeping some water handy and wetting the tip of my finger helped a lot when pushing the creme into those holes so my fingers didn't become a sticky mess...wait, I found that out AFTER the fact!). Spread a layer of chocolate ganache over each cupcake. Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of the marshmallow creme onto the sheet. Broil until lightly charred, 1 to 2 minutes. Spoon a dollop of charred creme over each cupcake and if desired, garnish with a piece of graham cracker.

 

Step by step:


1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.

2. Whisk graham crumbs, flour, baking powder and pinch of salt in medium bowl. Set aside. Beat butter and sugar in a mixing bowl until light and fluffy.

3. Add eggs, one at a time, beating to blend between additions. Beat in vanilla.

4. Add graham cracker mixture in 3 additions alternately with milk in two additions, beginning and ending with the graham cracker mixture. Divide batter into muffin cups

5. Bake cupcakes until a tester inserted into the middle comes out clean; 18 to 22 minutes.

6. Transfer to a wire rack and cool completely.

7. Place chocolate in medium bowl. Warm whipping cream just to boil in small saucepan and pour over chocolate.

8. Let sit for 1 minute; stir until smooth. Cool ganache to lukewarm. Using an apple corer, melon baller or even a half teaspoon, core about an inch of cake out of each cupcake in the center. Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into bottom corner.

9. Cut 1/2 inch off the corner and pipe marshmallow into the holes of each cupcake (I found that keeping some water handy and wetting the tip of my finger helped a lot when pushing the creme into those holes so my fingers didn't become a sticky mess...wait, I found that out AFTER the fact!).

10. Spread a layer of chocolate ganache over each cupcake. Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of the marshmallow creme onto the sheet. Broil until lightly charred, 1 to 2 minutes. Spoon a dollop of charred creme over each cupcake and if desired, garnish with a piece of graham cracker.


Nutrition Information:

Quickview
337k Calories
3g Protein
20g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
337k
17%

Fat
20g
31%

  Saturated Fat
11g
74%

Carbohydrates
36g
12%

  Sugar
25g
29%

Cholesterol
67mg
23%

Sodium
109mg
5%

Caffeine
16mg
5%

Get Enough Of These
Protein
3g
7%

Phosphorus
169mg
17%

Manganese
0.29mg
15%

Copper
0.26mg
13%

Iron
1mg
10%

Magnesium
39mg
10%

Selenium
6µg
10%

Vitamin A
461IU
9%

Calcium
90mg
9%

Potassium
264mg
8%

Vitamin B2
0.12mg
7%

Fiber
1g
7%

Zinc
0.79mg
5%

Vitamin B1
0.07mg
4%

Folate
16µg
4%

Vitamin D
0.58µg
4%

Vitamin E
0.54mg
4%

Vitamin B12
0.21µg
4%

Vitamin B5
0.3mg
3%

Vitamin B3
0.59mg
3%

Vitamin K
2µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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