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:
covered percent of daily need
