CARAMEL STUFFED S'MORES CUPCAKES
Caramel stuffed s'mores cupcakes... yes, please! This s'mores cupcake recipe has all the flavors of everyone's favorite fireside treat with an extra delicious surprise inside.
Provided by Mary (The Goodie Godmother)
Time 35m
Number Of Ingredients 19
Steps:
- Preheat your oven to 350 F and line 18 cupcake wells with paper liners. Melt the 3 tbsp butter and combine with the graham cracker crumbs. Evenly distribute the mixture between the paper liners and gently press to the bottom.
- Melt the 8 tbsp butter and 2 ounces chopped chocolate together and stir until smooth. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients for the cupcakes. In another bowl, whisk together the wet ingredients except for the chocolate and butter mixture.
- Stir the wet into the dry, then stir in the chocolate and butter mixture. Divide the batter between the cupcake liners and bake for 20-25 minutes until the center of the cupcake springs back lightly when touched. Remove from the oven and transfer to a wire rack to cool.
- While the cupcakes are still slightly warm, place the caramel sauce into a piping bag fitted with a cupcake filling tip. Place the tip into the center of a cupcake, apply medium pressure, count to three, stop the pressure, and remove the tip. Repeat for the remaining cupcakes. Allow the cupcakes to cool completely while you make the frosting.
- Make the frosting by placing the egg whites, sugar, and cream of tartar or lemon juice into a clean mixer bowl. Set the bowl on top of a saucepan of slightly simmering water to create a double boiler. Do not allow the water to touch the bottom of the pan.
- Stir the egg whites and sugar constantly until the sugar has completely dissolved, usually about 4-5 minutes, then transfer immediately to your stand mixer fitted with the whisk attachment.
- Gradually increase the speed on the mixer to high and let the mixer run 5-6 minutes until the frosting turns white and very fluffy. Stir in the vanilla extract.
- Immediately pipe or spread the frosting onto the cupcakes and use a kitchen torch to "toast" the tops of frosting. Cupcakes are best served the day they are made as the frosting doesn't hold up well long-term. Enjoy!
Nutrition Facts : ServingSize 18 cupcakes
SUPER S'MORES CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
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.
CARAMEL S'MORES CUPCAKES
Steps:
- Line a 12-cup muffin pan with cupcakes liners and preheat the oven to 350 degrees.
- Combine the ground graham crackers, sugar, salt and melted butter in a small bowl. Stir to combine.
- Divide the graham cracker mixture evenly in the bottom of the cupcake liners and tamp down to form a crust. Bake for 5 mins and remove to a rack to cool slightly.
- Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. Whisk in the buttermilk, egg, and canola oil.
- Slowly whisk in the boiling water and stir in the vanilla.
- Divide HALF of the batter evenly in the cupcake liners over the graham cracker crust. Place an unwrapped chocolate caramel square over the batter and evenly divide the remaining batter over the candies.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool to room temperature.
- Place all ingredients, except the marshmallows, in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.
- Beat with an electric mixer until thick and glossy, about 7-8 minutes.
- Add in the marshmallows and continue to beat until marshmallows are melted, about 3 mins.
- Remove from heat and beat for an additional 4-5 minutes, until cooled and thickened.
- Fill a piping bag fitted with a large round tip about 2/3 full with marshmallow frosting. Pipe frosting in concentric circles on top of the cupcake, creating a peak. If you don't have a pastry bag, simply mound the frosting on top with a knife or offset spatula.
- Press one marshmallow lightly in the center of the frosting. Use a kitchen torch to brown the marshmallow and the frosting until golden brown.
- Place an unwrapped chocolate caramel square into the icing and serve. (optional)
Nutrition Facts : Calories 452 kcal, Carbohydrate 77 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 452 mg, Fiber 1 g, Sugar 59 g, ServingSize 1 serving
SALTED CARAMEL CUPCAKES
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 cupcakes.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.
Nutrition Facts : Calories 416 calories, Fat 22g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (39g sugars, Fiber 0 fiber), Protein 4g protein.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
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CARAMEL-STUFFED CHOCOLATE CUPCAKES WITH CARAMEL SKULLS
From sugarhero.com
5/5 (2)Total Time 2 hrs 22 minsServings 20Calories 644 per serving
- Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes. Scoop a big spoonful of caramel into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel. (The cupcake filling can be eaten or thrown away—I trust you will find something to do with it.)
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