MARSHMALLOW-FILLED S'MORES CUPCAKES
Moist and light chocolate cupcakes stuffed with a creamy marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. S'mores have never tasted so good!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 3/4 cup confectioners' sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners' sugar. Refrigerate the filling until ready to use.
- Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside until ready to use.
- Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place 1 spoonful (a little more than 1 teaspoon) of marshmallow filling inside and top with the piece of cupcake you removed to seal. See photos above for visual. Repeat with all cupcakes. You will likely have leftover filling. It's great sandwiched between two chocolate chip cookies.
- Frost the cupcakes however you like. I used my Wilton 1M swirl piping tip. Sprinkle with crushed graham crackers.
- Toast the marshmallows on a large baking sheet on one of the top oven racks with your oven on broil. They brown almost immediately, so don't leave the room! Once browned, quickly remove and let cool for 5 minutes. Scoop from the baking sheet using a spatula and place on top of the frosted cupcakes. Enjoy immediately while the marshmallows are nice and gooey.
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW
Fans of s'mores will love these rich, marshmallowy cupcakes.
Provided by Moogie
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 18
Steps:
- Directions for batter: Preheat oven to 350° F. Line 2 standard muffin tins with cupcake liners; set aside. Makes 2 dozen cupcakes.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set bake batter aside.
- Place graham cracker crumbs, remaining 1.4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes form pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
- Directions for Marshmallow Frosting: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to ;high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes. Posted on Everyday Food newsletters.
Provided by sexymommalucas
Categories Dessert
Time 1h45m
Yield 2 dozen cupcakes, 12-24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Nutrition Facts : Calories 429.4, Fat 17.7, SaturatedFat 5.7, Cholesterol 46.6, Sodium 470.5, Carbohydrate 66.2, Fiber 2.7, Sugar 44.1, Protein 5.5
MARSHMALLOW FROSTING
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 4
Steps:
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
More about "chocolate graham cracker cupcakes with toasted marshmallow recipes"
CHOCOLATE GRAHAM CRACKER CUPCAKE WITH TOASTED …
From recipes.sparkpeople.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED …
From piarecipes.com
TOASTED S'MORES CUPCAKES FILLED WITH MARSHMALLOW
From butternutbakeryblog.com
S’MORES CUPCAKES WITH TOASTED MARSHMALLOW …
From cookingwithcarlee.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED …
From keeprecipes.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED …
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 12Published Dec 16, 2012
S'MORES CUPCAKES - MARSHMALLOW TOPPED GANACHE FILLED GRAHAM …
From ashleemarie.com
TOASTED S'MORES CUPCAKES - SUGAR & SPARROW
From sugarandsparrow.com
25 BEST HOMEMADE HOT CHOCOLATE RECIPES - SUGARHERO
From sugarhero.com
S'MORES CUPCAKES WITH GRAHAM CRACKER FROSTING
From houseofnasheats.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW …
From recipezazz.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW …
From confessionsofaconfectionista.com
S'MORES CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
BEST S'MORES RECIPES AND OTHER TOASTED MARSHMALLOW DESSERTS
From marthastewart.com
S'MORE CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE GRAHAM CRACKER CUPCAKES WITH TOASTED MARSHMALLOW
From keeprecipes.com
20 DELICIOUS CHOCOLATE GIFTS FOR YOUR SWEETIE ON VALENTINE’S DAY
From yahoo.com
TOASTED GRAHAM FLUFFERNUTTER CUPCAKES - BUUCK FARMS BAKERY
From buuckfarmsbakery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #cupcakes #desserts #cakes #4-hours-or-less
You'll also love