Tuesday, September 3, 2013

♥ Chocolate S'mores Cupcakes

Is it your turn to make cupcakes for your child's birthday party or bake sale? Here's a real head turner and a huge hit with the kids. Who doesn't like S'mores?

Chocolate S'mores Cupcakes

Crust:
1 cup graham cracker crumbs ...
1/8 cup sugar
4 tablespoons butter, melted
Pinch of salt

Line 12 muffin cups with paper or foil liners. In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon of the mixture into each cupcake liner and press down firmly and push a little up the bottom part of the sides. Reserve remaining mixture for topping cupcakes. Set aside and make your cupcakes.

Chocolate Cupcakes:

3/4 cup plus 2 tablespoons cocoa powder
1/2 cup boiling water
1 cup buttermilk
1 and 3/4 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 sticks plus 3 tablespoons butter, softened
1 and 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Preheat the oven to 350. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until smooth. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt.

In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter over graham cracker crusts in muffin cups, filling them about two-thirds full. Bake for 18 to 20 minutes, or until the center comes clean with a toothpick inserted in center. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

Marshmallow Cream Filling

2 teaspoons very hot water
¼ teaspoon salt
1 (7 ounce) jar marshmallow cream
½ cup shortening
⅓ cup powdered sugar
½ teaspoon vanilla

In a large bowl add the water and salt. Stir to dissolve the salt in the hot water and allow to cool. With an electric mixer, blend the marshmallow cream, shortening, powdered sugar, and vanilla to the salt water mixture and whip on medium speed until the mixture becomes fluffy.

To fill the cupcakes I used a small melon baller to cut a circle into the top of each cupcake, putting the removed cake circle to the side. Spoon cream filling into a ziploc bag and seal tight. Cut the bottom tip out of the bag and pipe in about a tablespoon of filling into the hole on top. Replace the removed cake circle. Now you are ready to frost the cupcakes.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup chocolate chips

In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave the chocolate chips in a microwave-safe bowl on medium for 1 or 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. Frost cooled cupcakes.

Drop a dollop of marshmallow cream on top of cupcake and garnish with any leftover graham cracker crumbs or nuts if desired.





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