S'MORES CUPCAKES
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra indulgent and even more like the real thing-but better! -Erin Rachwal, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
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, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 298mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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.
SMORES CUPCAKES OR ICING
For use with my "basic vanilla cupcakes" recipe or cupcakes/cake of your choice. Try some fun variations: add chocolate chips, mini-marshmallows and/or graham cracker crumbs into batter. Mix all ingredients and stuff center with chocolate pudding. For a lovely presentation: (I usually choose several and mix it up with each batch for a fun variety) - top with chocolate chips, mini marshmallows and/or a single graham cracker chunk - one large marshmallow, slide a single graham cracker chunk angled from the side and put a chocolate chip on the opposite. - one hershey kiss, graham cracker chunk - one hershey kiss or large marshmallow, sprinkle with graham cracker crumbs - scatter all over with mini-mallows, chips, and crumbs
Provided by GoldsmithLissa
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 5
Steps:
- Prepare, bake, and cool cupcakes.
- On medium speed, beat butter until fluffy. Beat in chocolate then sugar. Chill until thickened (about 15 minutes).
- Meanwhile, mix marshmallow cream and graham cracker crumbs. Spoon into plastic freezer bag, cut 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs. cream into each.
- Frost cupcakes with icing mixture.
- Garnish as desired.
Nutrition Facts : Calories 352.6, Fat 24.8, SaturatedFat 15.5, Cholesterol 54.2, Sodium 169.1, Carbohydrate 34.6, Fiber 0.9, Sugar 26.6, Protein 1
More about "smores cupcakes or icing recipes"
THE BEST S'MORES CUPCAKES RECIPE - ALSO THE CRUMBS …
From alsothecrumbsplease.com
4.7/5 (9)Calories 308 per servingCategory Dessert
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with cupcake liners (this recipe yields about 16 cupcakes). Set aside.
- Make the chocolate ganache: Place chopped chocolate in a heatproof bowl. Set aside. Heat heavy cream in the microwave for about 1 minute or until very hot and almost boiling. Pour over chocolate. Stir until chocolate is completely melted and combined. If chocolate doesn't melt completely, then put the bowl into the microwave a few seconds. Set aside until you start frosting the cupcakes.
- Make the graham cracker crust: In a small bowl combine graham cracker crumbs, butter, and sugar until evenly moist. Press into the bottoms of your cupcake liners. Bake for 5 minutes until the tops are set. Set aside.
- Make the graham cracker cupcakes: In a medium-sized bowl, stir graham cracker crumbs, flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat egg and sugar on medium speed until creamy and combined for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients.
S'MORE CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
4.2/5 (5)Calories 380 per servingServings 24
- Combine all crust ingredients in bowl. Divide mixture among baking cups, about 1 tablespoon for each baking cup. Press down using back of spoon. Set aside.
- Divide evenly among baking cups, filling to about 3/4 full. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans to cooling rack; cool completely.
S'MORES CUPCAKES - PIES AND TACOS
From piesandtacos.com
S'MORE CUPCAKES RECIPE MARSHMALLOW FROSTING 7 …
From divascancook.com
THE BEST S'MORES CUPCAKES RECIPE - MOMTASTIC.COM
From momtastic.com
S'MORES CUPCAKE RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
S'MORES CUPCAKE FROSTING - BIGOVEN.COM
From bigoven.com
S’MORES CUPCAKES [RECIPE] | S’MORE SCOUT
From smorescout.com
GNOME CUPCAKES FROM THE CREATOR OF PIECAKEN | RECIPE - RACHAEL …
From rachaelrayshow.com
FROSTING - 3 WAYS TO MAKE SWIRLED CUPCAKE FROSTING RECIPE
From findallrecipe.com
SUPER EASY S’MORES CUPCAKES - SWEET SAVORY PLATE
From sweetsavoryplate.com
S'MORES CUPCAKES WITH MELTY MIDDLE RECIPE | BONNI BAKERY
From bonnibakery.com
SMORES CUPCAKES OR ICING RECIPE - EASY RECIPES
From recipegoulash.cc
S’MORES CUPCAKES WITH MARSHMALLOW BUTTERCREAM FROSTING
From janespatisserie.com
S’MORES CUPCAKES RECIPE WITH TOASTED MARSHMALLOW FROSTING - A …
From asideofsweet.com
S’MORES CUPCAKES - KITCHEN-BY-THE-SEA
From kitchen-by-the-sea.com
CHRISTMAS TREE CUPCAKES | THE RECIPE CRITIC
From therecipecritic.com
RED VELVET CUPCAKES - SAVING ROOM FOR DESSERT
From savingdessert.com
FROSTING AND ICING RECIPES
From allrecipes.com
FRUIT CUPCAKES WITH SPICED VANILLA BUTTERCREAM RECIPE
From drizzleanddip.com
S'MORES CUPCAKES WITH GRAHAM CRACKER FROSTING
From houseofnasheats.com
PINEAPPLE CUPCAKES WITH COCONUT CREAM CHEESE FROSTING RECIPE
From findallrecipe.com
S'MORES CUPCAKE RECIPE: MOIST CUPCAKES W/ MARSHMALLOW CREAM
From chelsweets.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 »
You'll also love