How to make S’more Cupcakes
Cupcakes:
- Combine 1 cup of graham cracker crumbs and 1/4 cup of melted butter. Scoop a heaping tablespoon into each cupcake paper, pressing down to cover the bottom. Set aside.
- Beat 1/2 cup of butter on high speed until soft, about 30 seconds. Add in brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each . Set aside.
- Mix together flour, graham cracker crumbs, baking powder, and salt in a bowl.
- Measure out milk and vanilla together in a separate bowl.
- Add the flour and milk mixture to the butter/sugar mixture. Beat to combine.
- Fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).
- Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.
- Remove cupcakes and let it cool down for 20 – 30 minutes.
- After the cupcakes have cooled, use a knife and cut a hole into the cupcakes. Fill with chocolate fudge filling . (you may put the top back on to prevent marshmallow frosting from seeping in)
- Top each filled cupcake with marshmallow frosting with agreased spatula. [if using homemade marshmallow frosting, remember to frost right after whipping for easy handling. ]
- Decorate with chocolate drizzles and graham cracker crumbs.
Chocolate Fudge Filling:
- In a double boiler, mix all ingredients together until fully combined.
- Allow to cool and fill each cupcake with a spoonful of fudge.
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Marshmallow Frosting:
- Pour 1/3 cup cold water into bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
- Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees.(soft-ball stage) on a candy thermometer, about 5 minutes.
- With mixer on low speed, whisk gelatin mixture , and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering) .
- Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
- Add vanilla, and beat 30 seconds to combine .
- Frost the cupcakes right after beating with a greased spatula.
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Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0