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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6114359
Lap up these delights and ask for s'more from the kitchens of
chrismukkah
And something for the lovely
to tide her over :P
Yes, these are just what you think they are, only in cupcake form!
S'mores Cupcakes
From 6 Bittersweets
Adapted from Trophy Cupcakes via Lovin in the Oven and Beantown Baker
Makes 18 cupcakes
XIAOLU’S NOTES: You can use the food processor to make graham cracker crumbs or just throw the cookies into a plastic bag and bash away with a rolling pin or heavy bottle as I did here.
1 cup PLUS 2 Tbsp graham cracker crumbs (from 16 to 18 squares)
3 Tbsp sugar
5 Tbsp unsalted butter, melted
6 ounces bittersweet chocolate, roughly chopped
1 cup PLUS 1 Tbsp sugar
3/4 cup PLUS 2 Tbsp flour
7 Tbsp cocoa powder (not Dutch-processed)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg, room temperature
1/2 cup milk
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/2 cup boiling water ~ ½ cup coffee
Marshmallow Frosting (Recipe below)
Extra chocolate or graham cracker pieces, to garnish
Preheat oven to 350 degrees F. Line 2 standard muffin pans with 18 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier 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 of chocolate in each muffin cup. Set pan aside.
Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Transfer the muffin pans prepared earlier to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each cupcake liner three-quarters full with cake batter. Sprinkle each with the remaining chocolate and graham cracker mixture.
Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer marshmallow frosting to a large pastry bag fitted with a large plain round, star, or French tip. Transfer cupcakes to a baking sheet or other heatproof surface. Pipe frosting in a spiral motion onto each cupcake. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Top each cupcake with a piece of chocolate or graham cracker, if desired. Serve immediately or store in an airtight container for up to 2 days.
Marshmallow Frosting
5 large egg whites
1 1/4 cup sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water, making sure the water is not high enough to touch the bowl. 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.
Well- er...as you can see, didnt do the marshmellow frosting, exactly...but I did top it with mini-marshmallows instead :P
The shiny stuff on top is chocolate ganache- a pretty decent attempt on my part and its pretty easy to do- just get a double boiler (in my case, one medium saucepan right on top of the other)- pour in a good half cup of heavy cream- a cup and a half of really good chocolate chips (at least 70% cacao)- let the water boil, then bring down to more of a medium boil, and then with the second boiler on top- pour in the heavy cream and chocolate chips!
BUT KEEP STIRRING THIS NO MATTER WHAT! If it burns youre screwed >_<
Then once it turns into a sauce- just let it cool, it'll get thick on its own (maybe a stir here and there) and THEN- just dip the cupcakes individually into the chocolate, then top with the marshmallows, that it!
Enjoy :)
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6114359
Allergy warning – recipe contains dairy products
Lap up these delights and ask for s'more from the kitchens of
chrismukkah******************************And something for the lovely
to tide her over :PYes, these are just what you think they are, only in cupcake form!
S'mores Cupcakes
From 6 Bittersweets
Adapted from Trophy Cupcakes via Lovin in the Oven and Beantown Baker
Makes 18 cupcakes
XIAOLU’S NOTES: You can use the food processor to make graham cracker crumbs or just throw the cookies into a plastic bag and bash away with a rolling pin or heavy bottle as I did here.
1 cup PLUS 2 Tbsp graham cracker crumbs (from 16 to 18 squares)
3 Tbsp sugar
5 Tbsp unsalted butter, melted
6 ounces bittersweet chocolate, roughly chopped
1 cup PLUS 1 Tbsp sugar
3/4 cup PLUS 2 Tbsp flour
7 Tbsp cocoa powder (not Dutch-processed)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg, room temperature
1/2 cup milk
1/4 cup vegetable oil
1 tsp pure vanilla extract
1/2 cup boiling water ~ ½ cup coffee
Marshmallow Frosting (Recipe below)
Extra chocolate or graham cracker pieces, to garnish
Preheat oven to 350 degrees F. Line 2 standard muffin pans with 18 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier 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 of chocolate in each muffin cup. Set pan aside.
Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Transfer the muffin pans prepared earlier to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each cupcake liner three-quarters full with cake batter. Sprinkle each with the remaining chocolate and graham cracker mixture.
Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer marshmallow frosting to a large pastry bag fitted with a large plain round, star, or French tip. Transfer cupcakes to a baking sheet or other heatproof surface. Pipe frosting in a spiral motion onto each cupcake. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Top each cupcake with a piece of chocolate or graham cracker, if desired. Serve immediately or store in an airtight container for up to 2 days.
Marshmallow Frosting
5 large egg whites
1 1/4 cup sugar
1/2 tsp cream of tartar
1 tsp pure vanilla extract
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water, making sure the water is not high enough to touch the bowl. 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.
Well- er...as you can see, didnt do the marshmellow frosting, exactly...but I did top it with mini-marshmallows instead :P
The shiny stuff on top is chocolate ganache- a pretty decent attempt on my part and its pretty easy to do- just get a double boiler (in my case, one medium saucepan right on top of the other)- pour in a good half cup of heavy cream- a cup and a half of really good chocolate chips (at least 70% cacao)- let the water boil, then bring down to more of a medium boil, and then with the second boiler on top- pour in the heavy cream and chocolate chips!
BUT KEEP STIRRING THIS NO MATTER WHAT! If it burns youre screwed >_<
Then once it turns into a sauce- just let it cool, it'll get thick on its own (maybe a stir here and there) and THEN- just dip the cupcakes individually into the chocolate, then top with the marshmallows, that it!
Enjoy :)
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6114359
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 277.6 kB
Comments