S’mores Cupcakes

S’mores Cupcakes

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S’mores Cupcakes

Preheat oven to 350 degrees

Graham Cracker Cake Batter

1 1/2 cups graham cracker crumbs

1/2 cup flour

2 1/2 tsp baking powder

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs, room temperature

1 tsp vanilla

3/4 cup whole milk

Cream butter and sugar together. Add eggs one at a time and combined well with each addition. In a small bowl whisk together the graham cracker crumbs , flour and baking powder. In a liquid measure measure out milk and add the vanilla. Add the flour mixture alternating with milk mixture to the butter sugar mixture ending with graham cracker flour mixture. Do not over beat. Set aside.

Double Chocolate Cake Batter

1 1/4 cups flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, room temperature

2 eggs , room temperature

1 1/4 tsp vanilla

1 cup milk, room temperature

1 cup mini chocolate chips

Cream the butter and sugar. Add eggs one at a time blending well after each addition. In a separate bowl combine flour, cocoa, baking soda and salt and whisk. In a liquid measure add milk and vanilla together. Add the milk mixture and flour mixture alternating and ending with flour. Stir in chocolate chip. Set aside.

Using the 2 batters evenly divide among lined cupcake pans no more than 2/3 full. Sprinkle 1 tsp graham cracker crumb topping on top of each cupcake. About 3 dozen. Bake for 20 minutes. Allow to cool slightly before removing from cupcake pans to a cooling rack.

Graham Cracker Crumb Topping

1/2 cup brown sugar

1/2 cup graham cracker crumbs

1/4 cup melted butter

Combine well until a crumb texture is reached. Set aside.

Marshmallow Creme Filling

1 jar marshmallow creme

1/2 cup butter

2 cups powdered sugar

Combine all ingredients and beat until smooth. Place into a piping bag fitted with a plain tip.

Using an apple corer, core out center of each cooled cop cake and filling each cupcake with marshmallow creme filling.

Ganache

8 oz. bittersweet chocolate, chopped

3/4 cup heavy cream

Place the chopped chocolate in a glass bowl. Heat the cream just until it begins to simmer. Pour over the chopped chocolate. Stir until glossy and combined. Set aside

Dip the filled cooled cupcakes into the ganache and place on rack to firm. When ganache has firmed pipe meringue on top of each cupcake.

Meringue

8 egg whites

2 cups sugar

1/2 tsp cream of tarter

2 tsp vanilla

In a heat proof bowl add egg whites and sugar. Place over a pan with simmering water. Stir egg whites and with your fingers feel for any undissolved sugar. When sugar can no longer be felt remove from heat and place in bowl of stand mixer. Beat with wire whisk attachment adding cream of tarter and vanilla until glossy and stiff peaks form. Place mixture into piping bag and pipe on cooled cupcakes.

Mini Marshmallows

Chocolate chunks

Small pieces of graham cracker

Stud the meringue with the mini marshmallows place a piece of graham cracker and chunk of chocolate into the meringue as garnish.  Using a kitchen torch brown the meringue and marshmallows.

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