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S’mores Cupcakes

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S'mores Cupcakes:  Oven 350

 at least 2 cupcake pans lined

Base:

Graham cracker crumbs from 1 box

2 sticks of melted butter

4T of sugar

Mix it all together until combined and  press 1T in each tin bake for 5 minutes let cool for 10 minutes.

Cupcake:

2c sugar

1 3/4 c flour

3/4c unsweetened cocoa powder

2t baking soda

1t baking powder

1t salt

2 eggs (room temp)

1c butter milk (room temp)

1c warm coffee

1t vanilla

1/2c vegetable oil

1 bag of mini marshmallows

In a mixing bowl fitted with a paddle attachment mix together flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, butter milk, coffee, vanilla, and oil mix on medium for 2 minutes. Place 2 T of batter in each tin, place mini marshmallow in the middle of each cupcake. Bake for 15-20 minutes. Cool completely.

Frosting:

8 egg whites

2c sugar

1 1/2- 2t cream of tarter

1/4t salt

2t vanilla

simmer 1in of water in a sauce pan. Combine egg whites, sugar, cream of tartar, salt, and vanilla in a heat safe bowl. Place bowl over simmering water whisking constantly for 6 minutes. Remove from heat and mix with a mixer for 5-7 minutes until thick. if needed add 1/2 t of more cream of tartar. Place in piping bag fitted with a medium sized round trip and frost cupcakes. Finally lightly torch the tops of the cup cakes with a blow torch.