My Smores Cupcakes Recipes

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S'MORES CUPCAKES



S'mores Cupcakes image

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

3/4 cup water
3/4 cup buttermilk
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
FROSTING:
1-1/2 cups butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 jars (7 ounces each) marshmallow creme
2 tablespoons graham cracker crumbs
2 milk chocolate candy bars (1.55 ounces each)
Optional: Toasted marshmallows and graham cracker pieces

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.

S'MORES CUPCAKES



S'mores Cupcakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 17

3/4 cup all-purpose flour (100 grams)
1/2 cup graham cracker crumbs (68 grams)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)
3/4 cup granulated sugar (150 grams)
1 egg
3/4 teaspoon vanilla extract
1/2 cup buttermilk (125 milliliters)
2 tablespoons boiling water (30 milliliters)
2 tablespoons cocoa powder (9 grams)
3 egg whites
3/4 cup granulated sugar (150 grams)
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
12 squares milk chocolate, optional

Steps:

  • For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
  • Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
  • Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
  • Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
  • Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
  • Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
  • For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
  • Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
  • Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

SUPER S'MORES CUPCAKES



Super S'Mores Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

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.

MINI S'MORES CUPCAKES



Mini S'mores Cupcakes image

Categories     Cake     Cookies     Side     Bake     Cocktail Party     Spring     Pastry

Yield makes about 3 dozen mini cupcakes

Number Of Ingredients 3

1/2 recipe Devil's Food Cake batter (page 98)
1/2 recipe Marshmallow Icing (page 140)
1/2 cup finely ground graham crackers (see Graham Cracker Dough, page 86) or store-bought crumbs

Steps:

  • Preheat the oven to 350˚F. Line a mini muffin pan with paper wrappers.
  • Using a small ice cream scoop or a tablespoon measure, scoop the Devil's Food Cake batter into the prepared pan. (The batter should come halfway to two-thirds the way up the sides of the mini muffin wrappers.)
  • Bake for 12 to 15 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
  • Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
  • Repeat this process to bake the remaining batter, as necessary.
  • While the cupcakes are baking and cooling, prepare the Marshmallow Icing, if you have not already done so. Set it aside.
  • Once all the cupcakes have cooled to room temperature, fit a pastry bag with a large star tip and fill it with icing. Pipe a star-shape dollop of icing on top of each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
  • Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 24 hours. Bring them to room temperature before serving.
  • Just before serving, generously sprinkle the graham cracker crumbs across the tops of the iced cupcakes.
  • Polish your look
  • This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake, baked accordingly. To make S'mores Cake, ice chocolate cake layers with Marshmallow Icing and gently press graham cracker crumbs against the sides (see Blueberry "Cheesecake," page 123, for instructions on adhering cookie crumbs to the sides of cake).

S'MORES CUPCAKES



S'mores Cupcakes image

Categories     Bake     Broil     Summer     Pastry

Yield makes 12 Texas-size or 18 standard cupcakes

Number Of Ingredients 19

Graham Cracker Base
2 cups graham cracker crumbs (about 16 whole crackers)
1 cup (2 sticks) unsalted butter, melted
1/4 teaspoon kosher salt
Chocolate Cupcakes
1 cup (2 sticks) unsalted butter
1/2 cup high-quality unsweetened cocoa (such as Green & Black's or Scharffen Berger)
3/4 cup brewed coffee, or 1 tablespoon espresso powder fully dissolved in 3/4 cup hot water
2 cups sugar
2 large eggs
1 cup buttermilk
2 tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 (12-ounce) bag large milk chocolate chips (such as Ghirardelli)
Marshmallow Topping
8 large egg whites, at room temperature
1 1/2 cups sugar

Steps:

  • TO MAKE THE GRAHAM CRACKER BASE: In a bowl, stir together the crumbs, the 1 cup melted butter, and the 1/4 teaspoon salt. Set aside.
  • TO MAKE THE CUPCAKES: Preheat the oven to 350°F. Line Texas or standard-size cupcake tins with paper cupcake liners. For the crust, press the graham cracker base into the bottom of each well: about 3 tablespoons for a Texas-size cupcake; about 2 tablespoons for a standard-size.
  • Melt the 1 cup butter in a large saucepan over medium-low heat. Add the cocoa and whisk until smooth. Add the coffee and whisk until smooth. Add the 2 cups sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture. Whisk until smooth. Add the flour, baking soda, and 1/4 teaspoon salt and whisk until incorporated. Stir in the chocolate chips.
  • Evenly divide the batter to fill each cup almost to the top of the muffin papers. Bake until a toothpick inserted into the center comes out clean and the cupcakes feel firm when lightly pressed in their center, 20 to 25 minutes. Cool for 10 minutes and invert onto wire cooling racks. Cool for at least 30 minutes before decorating.
  • TO MAKE THE MARSHMALLOW TOPPING: Set a large, perfectly clean metal bowl over a pot filled with 2 inches of lightly simmering water. Add the egg whites and the 1 1/2 cups sugar and heat, whisking constantly, until the sugar melts and there are no visible sugar grains in the meringue. (Rub a little bit of meringue between your fingers to make sure all the sugar has melted.) Remove the meringue from the heat and beat it with an electric mixer fitted with the whisk attachment on high speed until the meringue is stiff and shiny, about 5 minutes.
  • TO ASSEMBLE TO CUPCAKES: Spoon the marshmallow topping into a pastry bag fitted with an open star tip. Pipe the topping onto each cupcake in a circular motion, starting at the outside edge of the cupcake and working toward the center. I like to pipe it on generously so that it comes to a peak in the center that is 2 to 2 1/2 inches high. Or pile the topping on top of the cupcakes. Style it with your fingers by plucking at it to tease it into jagged spikes, or shape it with a spoon. Using a kitchen torch, brown the marshmallow by moving the flame slowly around the topping (avoiding the cupcake papers) until it is evenly golden brown. Alternatively, you can brown the topping under a broiler: Set the cupcakes on a baking sheet on the middle rack of the oven and broil until the meringue topping turns golden brown, about 1 minute. Watch the cupcakes closely, as they can go from browned to burnt in seconds. Serve the same day you make them.
  • do it early
  • The cupcakes can be made in advance, but not frosted, and frozen for up to 2 weeks. Defrost them completely before finishing with the marshmallow topping. With topping, they will keep for about 2 days uncovered in the refrigerator.

S'MORES CHEESECAKE CUPCAKES



S'mores Cheesecake Cupcakes image

Everything we love about desserts all in one bite!

Provided by Julian Philipie

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h35m

Yield 24

Number Of Ingredients 14

½ cup semisweet chocolate chips
1 cup mini marshmallows
1 (14.4 ounce) package graham cracker crumbs
1 cup butter, melted
2 (8 ounce) packages cream cheese, softened
¼ cup white sugar
½ cup milk
2 eggs
¼ cup sour cream
¼ cup all-purpose flour
½ teaspoon vanilla extract
1 (7 ounce) jar marshmallow cream
1 teaspoon ground cinnamon
1 teaspoon cocoa powder

Steps:

  • Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
  • Mix graham cracker crumbs with melted butter in a bowl.
  • Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
  • Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
  • Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
  • Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
  • Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 18 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 231.4 mg, Sugar 14.6 g

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TOASTED S'MORES CUPCAKES | CUPCAKE RECIPES | BUTTERNUT BAKERY
Cupcakes. Preheat your oven to 375F and line a cupcake tin with 11 liners. Mix together the hot water and espresso in a measuring glass and set aside. Whisk together the oil, sugar, egg, and vanilla in a large bowl. Dump in the flour, cocoa powder, baking soda, salt, and espresso mixture and whisk to combine.
From butternutbakeryblog.com
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S'MORES CUPCAKES - BOSTON GIRL BAKES
2021-06-23  · Make the graham cracker bottom. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Place graham cracker crumbs, 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.
From bostongirlbakes.com
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S'MORES CUPCAKES - THE CAKE BLOG
2011-08-16  · 1 tsp vanilla. Preheat oven to 350 degrees and line muffin pans with cupcake liners. In bowl of stand mixer combine dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix until well combined. Add the wet ingredients: eggs, milk, oil, water and vanilla to the dry ingredients.
From thecakeblog.com
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S'MORES CUPCAKES - A CLASSIC TWIST
Preheat oven to 350 degrees F. Line muffin tins with 12-15 cupcake liners. Sift together all the dry ingredients into the bowl of an electric mixer. In a medium bowl, whisk together all the wet ingredients using a whisk. Mix the dry ingredients on low speed for 1 minute.
From aclassictwist.com
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TOASTED SMORES CUPCAKES, YA'LL. | BUY THIS COOK THAT
2022-02-28  · Crush half the graham crackers into crumbs and save the rest for cupcake topping. Prepare cake batter using the cake mix, eggs, oil and water. Divide the cake batter in half. Stir in cocoa powder into one half of the batter to make chocolate. Evenly spoon the batter into the cupcake liners about ½ to ⅔ full.
From buythiscookthat.com
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TASTY TOASTED S'MORES CUPCAKES - SUGAR & SPARROW
2020-06-30  · Preheat the oven to 350˚F and line a muffin pan or cupcake pan with liners. Press a spoonful of the Graham Cracker Crust into the bottom of each cupcake liner. In a medium sized bowl, add the graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
From sugarandsparrow.com
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S'MORE CUPCAKES {CAMPING PARTY ... - TASTES OF LIZZY T
2021-05-17  · Put the baking sheet on the top rack. Set the broiler to high and for about 1 minute on the first side. You’re going for a very light toasted color to help seal in the sticky. Then turn them over and move the pan to a lower rack. Keep the oven door cracked open and broil for about 3-4 minutes.
From tastesoflizzyt.com
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Top Asked Questions

How do you make s'mores cupcakes at home?
Hershey’s S’mores Cupcakes – delicious chocolate cupcakes with a graham cracker crust, filled with light and fluffy marshmallow filling and topped with milk chocolate ganache Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
Are graham cracker cupcakes good for s'mores?
The graham cracker cupcakes are soft, moist, and have a great flavor. They fit perfectly to the chocolate ganache and the marshmallow frosting. For me, authentic S’mores Cupcakes need to have a graham cracker batter. Think about s’mores. The marshmallow is gooey - like the frosting of this cupcakes.
What is the best recipe to make cupcakes?
Make the cupcakes: 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.
How to make cupcakes with graham cracker crumbs?
Directions 1 For the graham cracker crust: Preheat the oven to 350 degrees F. ... 2 In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. ... 3 For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. ... More items...

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