SMORES RECIPE RECIPES

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SUPER S'MORES CUPCAKES RECIPE | REE DRUMMOND - FOO…



Super S'Mores Cupcakes Recipe | Ree Drummond - Foo… 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

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.

GOLDEN GRAHAMS™ S’MORES RECIPE - BETTYCROCKER.COM



Golden Grahams™ S’mores Recipe - BettyCrocker.com image

Try a new version of classic s'mores. No campfire needed with our Golden Grahams™ S'mores recipe. These treats are fun to whip up and easy enough that the kids can help, too. Complete with sweet marshmallows, these Golden Grahams™ bars are a delicious no-brainer. If you're looking to save some time, these Golden Grahams™ S'mores bars can also be made in the microwave.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 7

8 cups Golden Grahams™ cereal
1 bag (10 oz) miniature marshmallows (5 1/2 cups)
1 1/2 cups milk chocolate chips (9 oz)
5 tablespoons butter or margarine
1/4 cup sugar
1 tablespoon water
1 teaspoon vanilla

Steps:

  • Grease 13x9-inch pan with butter. Measure cereal into large bowl.
  • Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
  • Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 180 , CarbohydrateContent 31 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Bar, SodiumContent 140 mg, SugarContent 19 g, TransFatContent 0 g

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