Summertime S’more Cupcakes
Not exactly the same as sitting around a campfire,
but just as sticky and tasty!
Summertime S'more Cupcakes
Yield: 12
Prep time: 30 MinCook time: 18 MinTotal time: 48 Min
If siting around a campfire isn't for you (or simply isn't an option), thot doesn't mean you have to miss out on marshmallowy chocolaty goodness Bring the outdoors in with these cupcakes, which combine chocolate, graham crackers and toasty marshmallow, all wrapped up neat and tidy in a paper liner.
Ingredients
Cupcakes
Frosting
Instructions
- Preheat the oven to 350°F (180°F). Line a cupcake pan with 12 cupcake liners.
- In a small bowl, combine the graham cracker crumbs and melted butter. Whisk together with a fork until completely combined. Divide the mixture evenly among liners, then press flat with the back of a tablespoon or your fingers. Bake for about 10 minutes, until the crumbs have just set. Remove from the oven and allow to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended.
- In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from the pan and set aside to cool.
- In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla. Pour the mixture into the bowl with the dry ingredients, add the melted chocolate and beat on medium speed for about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed until well blended, about 10 seconds.
- Divide the batter evenly among the liners and bake for 18 to 20 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean. Immediately remove the cupcakes from the cupcake pan and place on a wire rack to cool completely.
- While the cupcakes are cooling, make the Chocolate Ganache. Allow it to cool slightly, making sure it stays just warm enough to be pourable.
- Once the cupcakes have cooled, use a small, sharp knife or an apple corer to remove a small amount of cake from the middle of each cupcake, creating a well. Pour a small amount of the Chocolate Ganache into each hole, being careful to keep it from spilling over the top. Set aside.
- Make the Dreamy Marshmallow Frosting. Fit a pastry bag with a large piping tip and half fill with the frosting. Pipe swirls on top of each cupcake, beginning in the middle and working your way up and out. Using a kitchen torch, carefully brown the frosting, moving the flame back and forth gently to avoid burning it.
- Cupcakes will keep in a container, covered loosely with plastic wrap, at room temperature, for up to 2 days.
Chocolate Ganache
Yield: Makes 2 cups
Prep time: 5 MinTotal time: 5 Min
This easy recipe can be used in so many different ways! Use it to cover the Cookie Dough Chocolate Sprinkle Cake, whip it into Bake Shop Vanilla Frosting, or add to the Summertime S'more Cupcakes.
Ingredients
Instructions
- Place the chocolate chips in a heatproof bowl.
- Heat the cream in a saucepan over medium heat until it begins to bubble and is very hot. Carefully pour the hot cream over the chocolate chips Allow the two to sit together for about 15 seconds, then whisk until smooth and well blended.
- Use immediately or allow it to cool for about 20 minutes before scraping into an airtight container. Ganache will seep in the refrigerator for up to 3 days.
Dreamy Marshmallow Frosting
Yield: Makes 2 ½ cups
Prep time: 10 MinTotal time: 10 Min
I dream about this frosting. Its super-light texture and delicate sweetness make it a perfect finish on cakes and cupcakes that command full attention. Not only does it brown up nicely when torched, like with the Summer Party Cake and Summertime S'more Cupcakes, but it also takes food coloring like a dream. Because this is a meringue-based frosting, you must use it immediately. Otherwise, you'll be left with a sweet, sticky mess.
Ingredients
Instructions
- Wipe the inside of a mixer bowl, as well as the whisk attachment and a hand whisk with white vinegar. Pour about 2 inches of water into a medium saucepan and place over medium heat.
- Separate the egg whites from the yolks. Set the yolks aside for another use or discard.
- Place the egg whites, sugar and corn syrup in the mixer bowl and whisk to combine. Place the bowl over the pan of simmering water (but not touching the water) and whisk constantly until the mixture is warm to the touch and no longer feels grainy when rubbed between your thumb and forefinger, about 3 to 4 minutes.
- Attach the bowl to a stand mixer fitted with the whisk attachment and add the vanilla, cream of tartar and salt. Whip on medium-high speed until the mixture has tripled in volume and is thick and glossy white. Stop the mixer and add flavouring or food colouring, if using, and whip until just combined.
- Use immediately.