S MORES CUPCAKES RECIPE RECIPES

Name: Super S'Mores Cupcakes
Cook time: 1 h 5 min
Total time: 2 h 25 min
Yield: 24 cupcakes
Ingredients: 1 1/2 cups graham cracker crumbs; 4 tablespoons (1/2 stick) butter, meltedu00A0; 1/4 cup sugaru00A0; 2 cups all-purpose flour; 2 cups sugaru00A0; 1 cup unsweetened cocoa powderu00A0; 2 teaspoons baking sodau00A0; 1 teaspoon baking powderu00A0; 1 teaspoon kosher saltu00A0; 1 cup buttermilk, at room temperatureu00A0; 1 cup warm water; 1/2 cup vegetable oilu00A0; 2 large eggsu00A0; 1 teaspoon vanilla extractu00A0; 8 large egg whites, at room temperature; 2 cups sugaru00A0; 1/4 teaspoon cream of tartaru00A0; 2 teaspoons vanilla extractu00A0; 3 graham cracker sheets, broken into 24 pieces; One 4-ounce bar semisweet chocolate, broken into 24 shards

SUPER S'MORES CUPCAKES RECIPE | REE DRUMMOND | FOOD NETWORK

Super S'Mores Cupcakes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 2 hours 25 minutes

Cook Time 1 hours 5 minutes

Yield 24 cupcakes

Number Of Ingredients 20

Ingredients

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

Steps:

For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

S'MORES CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

S'mores Cupcakes Recipe: How to Make It - Taste of Home image

Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs make them extra indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 19

Ingredients

3/4 cup water
3/4 cup buttermilk
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
FROSTING:
1-1/2 cups butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 jars (7 ounces each) marshmallow creme
2 tablespoons graham cracker crumbs
2 milk chocolate candy bars (1.55 ounces each)
Optional: Toasted marshmallows and graham cracker pieces

Steps:

Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended., Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.

Nutrition Facts : Calories 330 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 298mg sodium, CarbohydrateContent 43g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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