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Preparing Sweet S’more Cupcakes

Making the S’more cupcakes entails a lot of kitchen work, but a bite proves the efforts are worth it. The ingredients are many, but the procedure is simple as described below.

Making the S’more cupcakes entails a lot of kitchen work, but a bite proves the efforts are worth it. The ingredients are many, but the procedure is simple as described below.

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Preparing Sweet S’more Cupcakes
 
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Ingredients
Cake
  • 2 tablespoons sugar
  • cup of cocoa powder
  • 1 tablespoon of cocoa powder
  • 1 cups of baking flour
  • 2 large eggs
  • 1 teaspoons of baking powder
  • cup of cocoa powder
  • 2 teaspoons of vanilla extract
  • 1 teaspoon salt
  • 1 teaspoons of baking powder
  • 1 cup of boiling water
  • I cup of whole milk
  • cup of vegetable oil
Frosting
  • 2--teaspoons vanilla extract
  • 8 large white eggs
  • a teaspoon of cream tartar
  • 2 teaspoons of sugar
Graham Crust
  • 8 ounces of finely chopped bittersweet chocolate
  • 1 cups of graham crumbs
  • 5⅓ tablespoons of unsalted butter
  • ¼ cup of sugar
Instructions
  1. Turn on the oven and let it heat to about 350oF. Line cupcake pans with some paper liners. Take a small mixing bowl and in it put graham cracker crumbs, melted butter, and sugar. Mix them well with a fork. Place 1 tablespoon of the graham mixture at the base of each cupcake liner. Apply some force on its surface for it to line well at the bottom. Sprinkle small quantities of chopped chocolate on its top (graham cracker crusts) and bake them for approximately five minutes. Remove them from the oven, but do not turn off.
  2. For the cake to batter, mix the sugar, cocoa powder, flour, salt, baking powder and soda together and add them into a bowl of electric mixer. Run the electric mixer at a low speed for them to mix. On another bowl, add eggs, milk, vanilla extract and vegetable oil and mix them by whisking. Add the resultant to the dry ingredients and mix them at a low speed for at last 30 seconds. Beat them for two minutes and then add some boiling water. Stir them to allow mixing.
  3. Divide the batter equally to the already prepared cupcake liners. Fill each of them until they are approximately full. Put them on the pans and return them to the oven. Allow them to bake for about 20 minutes. Keep rotating the pans throughout the baking process. Rotate them halfway. Remove them from oven and let them cool while still in the pan for 6-10 minutes. Remove and transfer them to a wire rack for them to cool completely.
  4. To prepare the frosting, mix the white eggs, cream of tartar and sugar on top of a boiler. To avoid dirtying several bowls, set a dry clean mixer bowl over boiling water. Heat the mixture while whisking it until it hits 160oF. Transfer the contents to a bowl on an electric mixer that has whisk attachment. Start whisking at a low speed and increase the speed with time. Add the vanilla and mix until they become one. Frost the cool cupcakes according to how you want them. Garnish them with chocolate or brown them with a kitchen torch.
  5. After all the above, the S’more Cupcakes are ready to serve. If not, store them in airtight containers preferably at room temperature. They can stay for up to 48 hours.
 

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