S'Mores Cupcakes
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
All-Purpose Flour1.25 tsps
Baking Powder1 tsp
Salt (fine)2 large
Egg1 tsp
Vanilla Extract2 cup
Milk1 cup
Heavy Cream1 tbsp
Light Corn Syrup2 cup
Granulated Sugar1 tsp
Cream Of TartarDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Line one 12-cup standard muffin tin with paper cupcake liners
3
In a small bowl, whisk the flour, ground graham crackers, baking powder and salt
4
Set aside
5
In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined
6
Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes
7
Add the eggs and vanilla and beat until combined
8
Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined
9
Divide the batter between the muffin cups, filling each about two-thirds full
10
Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes
11
Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely
12
For the filling: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth
13
Set aside until cooled and thickened slightly, about 30 minutes
14
For the meringue frosting: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water
15
Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl
16
Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy
17
Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick
18
Beat in the vanilla
19
To assemble: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end
20
Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake
21
Repeat with the remaining cupcakes
22
Pipe or swirl the meringue frosting onto each cupcake
23
If desired, brown the meringue with a kitchen torch or place briefly under the broiler
24
Garnish with a chocolate square