Receta Almost S'mores Cupcakes
S’more Cupcakes
Ingredients
CAKE:
- • 3 cups flour
- • 2 cups sugar
- • 1/3 cup Hershey’s Cocoa powder
- • 1 cup Crisco Oil
- • 2 eggs
- • 1 cup Buttermilk
- • 1 cup Hot tap water
- • 2 teaspoons Soda
- • 1 teaspoon Salt
- • 2 teaspoons Vanilla
- • 1 ½ cups graham cracker crumbs (from about 20 squares)
- • 1/3 cup unsalted butter, melted
- • 9 ounces bittersweet chocolate, finely chopped, or you can also use Milk chocolate
- MARSHMALLOW FROSTING:
- • 2 egg whites
- • ¼ teaspoon salt
- • ¼ cup sugar
- • ¾ cup light Karo Syrup
- • 1 ½ teaspoons Vanilla
Preparation
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. To make a sheet cake instead, simply grease and flour a large deep cookie sheet.
3. The amazing thing about this cake recipe is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Do not over blend; a few small lumps are fine.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve the remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture.
7. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
DIRECTIONS FOR FROSTING:
1. Beat together 2 egg whites & 1/4 tsp. salt with a mixer until very frothy. Add 1/4 cup sugar very SLOWLY, and beat until smooth & glossy. SLOWLY, add 3/4 Cup light Karo Syrup, & beat until it holds stiff peaks. Gently fold in 1 1/2 tsp. vanilla.
2. Transfer frosting to a large pastry bag fitted with a large plain round or French tip such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake.
3. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Obviuosly I didn't pipe the frosting, and truth be told it was Betty Crocker ready-made frosting. ** lazy** What can I say, it was the weekend :) Anyway, the graham cracker chocolate bottoms were really unusual, a crunchy S’more experience for sure. The cake was moist and very chocolaty, just the way I like it. My father really, really enjoyed them. He is rather fond of a sweet and crunchy combo. Thanks Tia for introducing this yummy cupcakes!