S’mores Chocolate Cupcakes

S’mores Dark Chocolate Cupcakes

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S’Mores Cupcakes

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Makes 25 to 30 cupcakes

Cupcake Liners

Muffin Tins/Cupcake Tins

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Graham Cracker Crust
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*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs

*6 to 7 tablespoons Butter, melted

*2 tablespoons Brown Sugar

*2 tablespoon Sugar

*Pinch Sea Salt

*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake

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Place graham crackers into gallon sized resealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.

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Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.

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Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips.

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Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.

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Chocolate Cupcakes

*1 and 1/2 cups Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 Egg

*2 teaspoons Vanilla Extract

*1 cup Milk

*1 tablespoon Apple Cider Vinegar

*1 cup warm Water

*2 cups All-purpose Flour, sifted

*3/4 cup Hershey’s Special Dark Cocoa Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

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Wet Ingredients
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Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.
Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.

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Dry Ingredients:

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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. mix on medium speed for 2 minutes.

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Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.

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Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.

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Marshmallow Topping

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*4 large Egg Whites, room temperature

*1 cup Sugar

*1/4 teaspoon Cream of Tartar

*1/8 teaspoon Meringue Powder, optional for crisper marshmallow, add after cooking

*1 teaspoon Vanilla Extract, add after cooking

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Equipment Needed:

**Double Boiler

**Candy Thermometer

**Hand Mixer with whisk attachment

**Piping bag with Star Tip

**Kitchen Torch, for browning marshmallow top, be careful not to burn the

cupcake paper

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In a glass bowl over a sauce pan with 2 inches simmering water (double boiler). Add the egg whites, sugar and cream of Tatar, whisking constantly until the temperature reaches 160*F. on candy thermometer. Remove from heat and stir in the vanilla extract and the optional meringue powder.

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With the hand mixer on low-speed whisk marshmallow mixture, then move up to medium speed and whisk until stiff, shiny peaks form.

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Place mixture into Piping bag with star tip, pipe onto each cup cake as desired. Toast marshmallow with torch and add a piece of chocolate.

Topping:

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*** Hershey’s Chocolate Bar, pieces

Enjoy!

Lindy

White Almond Cake or Cupcakes Recipe

White Almond Cake or Cupcakes Recipe

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Supplies:

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*Rubber Scraper

*Wooden Spoon

*Cookie or Batter Scoop (3 tablespoon)

*Large mixing Bowl

*Aluminum Cupcake pans, if making cupcakes

*3 (9 inch) Round Cake Pans) if making cake, Cooking Spray and floured

*Cupcake Liners

*Hand Mixer

*Pastry Bag

*2 D Decorating Tip

*Decorating Gold Sprinkles or balls

*More Tools as needed

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Preheat oven 350*F.

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White Almond Cake or Cupcakes

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*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*2 teaspoons Almond Extract

*3 and 1/2 cups All-purpose Flour, sifted two times

*4 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*6 large Egg Whites, room temperature

*1 and 1/2 cups milk, room temperature

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In a large mixing bowl cream together the butter and sugar using a hand mixer on medium speed until light yellow color. Stir in almond extract.

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Add to a second medium mixing bowl add the eggs and milk and whisk together until combined. Set aside

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Sift together in a third medium bowl the flour, baking powder and salt. Sift again. Set aside.

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Add to the creamed mixture, alternating with the flour and milk and egg mixture about 1/4 of each at a time until all ingredients are combined, using the hand mixer on medium-low speed until incorporated. Use a rubber scraper to scrap down the sides and bottom of the mixing bowl until the cake mixture is mixed.

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Scoop the cupcake batter into cupcake liners in the cupcake pans. Bake for 26 minutes or until a toothpick comes out clean.

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For cake divide cake batter into thirds and bake in 9 inch round greased and floured cake pans. Bake 25 to 35 minutes or until toothpick comes out clean.

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Allow the cupcakes and cake to cool 3 minutes for cupcakes and 5 minutes for the cakes before removing from pans. Cool on cooling racks.

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Frost cupcakes or cake when completely cooled.

Almond Buttercream Frosting

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*1 and 1/2 cups Butter, room temperature

*2 teaspoons Almond Extract

*4 cups Confectioners’ Sugar

*Pinch Sea Salt

*1 tablespoon Milk, more if needed

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In a bowl add the softened butter, almond extract, milk and salt and using a hand mixer on medium low-speed and beat together. Slowly add the powdered sugar, adding extra milk as needed. Beat together 1-2 minutes or until all ingredients are incorporated into a creamy frosting.

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Decorating Cupcakes

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Use a pastry bag with Decorating tip and pipe on the frosting starting about 1/4 inch from the edge of the cupcake. Pipe frosting like a coiled snake, ending in the center of the cupcake pulling up quickly with the bag. Use gold decorating sprinkles and round candy balls.

Recipe Source:  The Stay at Home Chef

Gardenseedsandhoneybees

Enjoy!

Jamie and Lindy