Post by gojojock on Mar 3, 2012 21:24:18 GMT -5
Made these last night, and they were so good! Hope that you ladies enjoy.
S'mores Cupcakes
Graham Cracker Layer:
3/4 c. unsalted butter
3 c. graham cracker crumbs
2/3 c. granulated sugar
Chocolate Cake Layer:
2 c. cake flour, sifted
1 tsp. baking soda
1 tsp. salt
5 oz. semisweet chocolate
3/4 c. unsalted butter, at room temperature
1 1/4 c. granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 c. buttermilk, at room temperature
Topping:
54 jumbo marshmallows
Preheat oven to 375 degrees F. Line cupcake pans with paper liners; set aside.
For the graham cracker layer, place butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until butter is melted. Add graham cracker crumbs and sugar. Stir until butter is absorbed and evenly distributed. Place a rounded tablespoonful of the mixture into each paper liner. Press mixture evenly into bottoms.
Bake in preheated oven for 5 minutes. Remove from oven; set aside. Reduce oven temperature to 350 degrees F.
For the chocolate cake layer, in a medium bowl, whisk together sifted cake flour, baking soda, and salt; set aside.
Place semisweet chocolate in a small bowl. Microwave in 15-second intervals, stirring after each, just until chocolate is melted; do not over-heat. Set aside to cool slightly.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and then beat in vanilla extract, scraping down sides of bowl as needed.
Add one-third of the flour mixture to the butter mixture; beat just until combined. Then beat in half of the buttermilk. Beat in another one-third of the flour mixture and then second half of buttermilk. End with last one-third of the flour mixture; beat until just combined, making sure to scrape down bowl with a spatula. Divide batter evenly among paper liners, on top of graham cracker crust layer, filling two-thirds to three-quarters full.
Bake in preheated oven, until a toothpick inserted in the center of a cupcake comes out clean, about 17 minutes. Remove from oven, and set aside to cool. Increase oven temperature to broil.
For the topping, cut each of the jumbo marshmallows in half. Arrange three halves on top of each cupcake. Place cupcakes just a few inches under the broiler to toast the tops of the marshmallows. Watch very closely, making sure not to burn the marshmallows. This step will only take 30-60 seconds, and you may need to rotate the pans for even toasting. Remove pans from oven. Let cupcakes cool in pans for 5 minutes or until cool enough to handle. Then remove cupcakes from pans to cool completely.
Yield: 36 cupcakes
S'mores Cupcakes
Graham Cracker Layer:
3/4 c. unsalted butter
3 c. graham cracker crumbs
2/3 c. granulated sugar
Chocolate Cake Layer:
2 c. cake flour, sifted
1 tsp. baking soda
1 tsp. salt
5 oz. semisweet chocolate
3/4 c. unsalted butter, at room temperature
1 1/4 c. granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
1 c. buttermilk, at room temperature
Topping:
54 jumbo marshmallows
Preheat oven to 375 degrees F. Line cupcake pans with paper liners; set aside.
For the graham cracker layer, place butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until butter is melted. Add graham cracker crumbs and sugar. Stir until butter is absorbed and evenly distributed. Place a rounded tablespoonful of the mixture into each paper liner. Press mixture evenly into bottoms.
Bake in preheated oven for 5 minutes. Remove from oven; set aside. Reduce oven temperature to 350 degrees F.
For the chocolate cake layer, in a medium bowl, whisk together sifted cake flour, baking soda, and salt; set aside.
Place semisweet chocolate in a small bowl. Microwave in 15-second intervals, stirring after each, just until chocolate is melted; do not over-heat. Set aside to cool slightly.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and then beat in vanilla extract, scraping down sides of bowl as needed.
Add one-third of the flour mixture to the butter mixture; beat just until combined. Then beat in half of the buttermilk. Beat in another one-third of the flour mixture and then second half of buttermilk. End with last one-third of the flour mixture; beat until just combined, making sure to scrape down bowl with a spatula. Divide batter evenly among paper liners, on top of graham cracker crust layer, filling two-thirds to three-quarters full.
Bake in preheated oven, until a toothpick inserted in the center of a cupcake comes out clean, about 17 minutes. Remove from oven, and set aside to cool. Increase oven temperature to broil.
For the topping, cut each of the jumbo marshmallows in half. Arrange three halves on top of each cupcake. Place cupcakes just a few inches under the broiler to toast the tops of the marshmallows. Watch very closely, making sure not to burn the marshmallows. This step will only take 30-60 seconds, and you may need to rotate the pans for even toasting. Remove pans from oven. Let cupcakes cool in pans for 5 minutes or until cool enough to handle. Then remove cupcakes from pans to cool completely.
Yield: 36 cupcakes
