S'more Cupcakes

If you want to add more American recipes to your recipe box, S'more Cupcakes might be a recipe you should try. For 61 cents per serving, you get a dessert that serves 12. One portion of this dish contains roughly 4g of protein, 17g of fat, and a total of 362 calories. 361 person have made this recipe and would make it again. Head to the store and pick up self-rising flour, graham crackers, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Kirbie Cravings. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. NASCAR Cupcakes – Salt and Vinegar Pork Rind Cupcakes with a Beer Glaze, Sorghum Cupcakes with Orange Whiskey Whipped Cream – Wild West Cupcakes, and Riesling Cupcakes with Pear Mascarpone Frosting (Gluten-Free Cupcakes) are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.2. Crush graham crackers in food processor. In a small bowl, combine the flours and ground graham crackers. Set aside.3. In a large bowl cream the butter and sugar until fluffy. Beat in the eggs and vanilla. Add half of the flour mixture and half of the milk and mix. Add in remaining flour and milk and mix until batter is smooth.4. Spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 20 to 25 minutes, or until tops are golden and a cake tester inserted into the center of the cupcake comes out clean.5. Cool cupcakes before frosting.6. While cupcakes cool, make the chocolate ganache. Place chopped chocolate in a bowl. Boil heavy cream and pour on top of chopped chocolate. Whisk until smooth. Brush a thin layer of chocolate ganache on top of each cupcake. Then place mini marshmallows over top, covering cupcakes.Bake for an additional 5 minutes until marshmallows are toasted.

 

Step by step:

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

2. Crush graham crackers in food processor. In a small bowl, combine the flours and ground graham crackers. Set aside.

3. In a large bowl cream the butter and sugar until fluffy. Beat in the eggs and vanilla.

4. Add half of the flour mixture and half of the milk and mix.

5. Add in remaining flour and milk and mix until batter is smooth.

6. Spoon the batter into the cupcake liners, filling them about 2/3 full.

7. Bake for 20 to 25 minutes, or until tops are golden and a cake tester inserted into the center of the cupcake comes out clean.

8. Cool cupcakes before frosting.

9. While cupcakes cool, make the chocolate ganache.

10. Place chopped chocolate in a bowl. Boil heavy cream and pour on top of chopped chocolate.

11. Whisk until smooth.

12. Brush a thin layer of chocolate ganache on top of each cupcake. Then place mini marshmallows over top, covering cupcakes.

13. Bake for an additional 5 minutes until marshmallows are toasted.

Nutrition Information:

covered percent of daily need

 

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