Smores Cupcakes
From choclytcandy 13 years agoIngredients
- ngredients: shopping list
- For the graham cracker crust: shopping list
- 1½ cups graham cracker crumbs shopping list
- ¼ cup sugar shopping list
- 5 1/3 tbsp. unsalted butter, melted shopping list
- 8 oz. bittersweet chocolate, finely chopped shopping list
- For the cake: shopping list
- 2 cups plus 2 tbsp. sugar shopping list
- 1¾ cups all-purpose flour shopping list
- ¾ cup plus 1 tbsp. cocoa powder shopping list
- 1½ tsp. baking powder shopping list
- 1½ tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 2 large eggs shopping list
- 1 cup whole milk shopping list
- ½ cup vegetable oil shopping list
- 2 tsp. vanilla extract shopping list
- 1 cup boiling water shopping list
- For the frosting: shopping list
- 8 large egg whites, at room temperature shopping list
- 2 cups sugar shopping list
- ½ tsp. cream of tartar shopping list
- 2 tsp. vanilla extract shopping list
How to make it
- Directions:
- Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
- Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
- To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).
People Who Like This Dish 3
- tapdancer24 Nowhere, Us
- cupcakelove1219 Kansas City, MO
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments