Аdvertisement
IngredientsCupcakes:
1 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1/2 cup butter, at room temperature
1/2 cup light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/3 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla
Chocolate Fudge Filling:
150g semi-sweet chocolate, cut into pieces
1/2 tablespoon butter, at room temperature
1 teaspoon vanilla extract
3 teaspoons milk
Marshmallow Frosting:
1/3 cup cold water
2 tablespoons unflavored gelatin
1 1/2 cups sugar (i used 1 cup)
2/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
Vegetable-oil cooking spray
How to make S'more Cupcakes
Cupcakes:
Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beat for 30 seconds after each . Set aside.
Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
Measure out milk and vanilla together in a separate bowl.
Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
Fill cupcake cups with cake batter (they should be 2/3 - 3/4 full).
Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
Remove cupcakes and let it cool down for 20 - 30 minutes.
After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
Top each filled cupcake with marshmallow frosting with a greased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
Decorate with chocolate drizzles and graham cracker crumbs.
Chocolate Fudge Filling:
In a double boiler, mix all ingredients together until fully combined.
Allow to cool and fill each cupcake with a spoonful of fudge.
Marshmallow Frosting:
Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
Add vanilla, and beat 30 seconds to combine .
Frost the cupcakes right after beating with a greased spatula.
Author anjelikuh
opensourcefood.com/people/anjelikuh/recipes/smore-cupcakes
