S’mores Cupcakes – White Chocolate Version

I have a friend who loves s’mores, but hates chocolate and always substitutes white chocolate instead. I didn’t want him to feel left out of dessert at our recent neighborhood cookout, so I adapted the S’mores Cupcakes again to make a white chocolate version.

Recipe adapted from S’mores Cupcakes, which was adapted from Homemade by Holmans, who adapted it from Annie’s Eats

Crust:
4-5 cups graham crackers (approx. 3 pkg out of the Honeymaid box)
3/4 cup sugar
15T (just shy of a cup) unsalted butter, melted
6 oz white chocolate, chopped
125 or so mini marshmallows

Heat the oven to 350 degrees. Line muffin cups with paper liners.
Crush graham crackers until they are fine crumbs. I just put them in a big Zip-loc bag and went at them with a rolling pin. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cake:
2 cups plus 2 T sugar
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
6 oc white chocolate, chopped
1 cup boiling water

Melt white chocolate in a stainless steel mixing bowl or a double boiler until smooth. Set aside, but keep it warm.
Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Add melted white chocolate. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting:

1 c mini marshmallows
1/4 whole milk
1 c whipped cream
2 tsp vanilla extract

In a clean stainless steel mixing bowl or double boiler, melt marshmallows and milk togeer until smooth. Cool 30 minutes. Stir in whipped cream and vanilla.

Mini s’mores:
8 Honey graham crackers
30 mini marshmallows
1-2 White chocolate candy bars (I used the big ones you can find in the candy aisle)

Break the graham crackers into quarters and then cut the quarters in half. I used a knife to keep them roughly the same size, but you could just break them. Break the chocolate bar into rectangles, and cut the rectangles in half. Use a lighter or a kitchen torch to warm the bottom of a chocolate piece just until it’s glossy. Put a graham cracker on it and set it on a plate, graham cracker down. Warm the top of the chocolate and put a mini marshmallow (or two) on the chocolate, then toast the marshmallows. Put the other graham cracker piece on top. Place one mini s’more on each cupcake.

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S’mores Cupcakes

I made these for a Labor Day BBQ a few years ago, and they were a HUGE hit! I re-adapted them to make a white chocolate version too!

S’mores Cupcakes
Recipe adapted from Homemade by Holmans, who adapted it from Annie’s Eats

Crust:
4-5 cups graham crackers (approx. 3 pkg out of the Honeymaid box)
3/4 cup sugar
15T (just shy of a cup) unsalted butter, melted
6 oz chocolate chips
125 or so mini marshmallows

Heat the oven to 350 degrees. Line 30 muffin cups with paper liners.
Crush graham crackers until they are fine crumbs. I just put them in a big Zip-loc bag and went at them with a rolling pin. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

Cake:
2 cups plus 2 T sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined. Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Frosting:

1 c mini marshmallows
1/4 whole milk
1 c whipped cream
2 tsp vanilla extract

In a clean stainless steel mixing bowl or double boiler, melt marshmallows and milk togeer until smooth. Cool 30 minutes. Stir in whipped cream and vanilla.

Mini s’mores:
8 Honey graham crackers
30 mini marshmallows
1-2 Chocolate candy bars (I used the big ones you can find in the candy aisle)

Break the graham crackers into quarters and then cut the quarters in half. I used a knife to keep them roughly the same size, but you could just break them. Break the chocolate bar into rectangles, and cut the rectangles in half. Use a lighter or a kitchen torch to warm the bottom of a chocolate piece just until it’s glossy. Put a graham cracker on it and set it on a plate, graham cracker down. Warm the top of the chocolate and put a mini marshmallow (or two) on the chocolate, then toast the marshmallows. Put the other graham cracker piece on top. Place one mini s’more on each cupcake.

Spiced Hot Cocoa Cupcakes

Another dessert! ¬†These were originally meant to be pancakes, but they just wouldn’t cook up as pancakes. So I thinned the batter a little and made cupcakes instead. They use a lot of baking powder and turn out pretty fluffy.

1-1/2 c flour

1/2 c cocoa

5 tsp baking powder

1/2 tsp paprika

1/2 tsp cardamom

1 tsp cinnamon

1/2 tsp salt

1-1/2 c sugar

2 eggs

2 c milk

1/2 tsp vanilla extract

Heat oven to 350 deg F. Line muffin pan with cupcake papers.

Sift together all the dry ingredients. Add milk. Beat in eggs, one at a time. Spoon batter into the cups, filling them only 2/3 full. Bake for 17-20 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Remove from the pan as soon as possible. Cool completely before topping.

Now, because these were meant to be pancakes, I didn’t have a topping prepared. I dusted them with powdered sugar, but whipped cream or marshmallow cream would probably be pretty good on top too.

 

Very Berry Shortcupcakes

Let’s kick off the blog with something sweet, shall we?

My birthday recently passed, and I thought I would share the cupcakes that have become my latest favorite. They take a little work, but they’re definitely worth it.

For the Cake:
1-1/2 c flour
1 tsp baking powder
1/4 tsp salt
3/4 c unsalted butter, softened
1-1/4 c granulated sugar
3 eggs
1/3 c milk or buttermilk
1/2 tsp vanilla extract

Heat oven to 350 deg F. Line muffin tin with cupcake papers (you’ll be discarding the paper later, so don’t use your pretty or fancy papers!) or grease and flour a 10-inch cake pan. Sift together flour, baking powder, and salt.
Using a mixer on high, cream butter and sugar together until fluffy. Add eggs one at a time, fully incorporating each one into the batter before adding the next.
Add the flour mixture and the milk in alternating thirds, fully incorporating each batch into the batter before adding the next and scraping down the bowl between batches.
Stir in vanilla. Spoon into pan, filling each space 2/3 full. Refrigerate unused batter to bake later; use it as soon as possible. Bake 17-20 minutes (25-30 minutes for a cake) or until a toothpick in the center comes out dry or with a few moist crumbs. Cool in the pan for a few minutes and then remove from pan to cool completely.

For the Fillings:
3 oz each fresh or frozen blueberries, strawberries, blackberries and raspberries
1/2 cup white sugar

Chop berries, but do not puree them! Combine chopped berries with sugar, cover, and refrigerate until ready to use.

1 cup cream cheese (or, if you can find it, mascarpone cheese)
1/4 cup milk
1/4 cup powdered sugar
1/2 tsp vanilla extract

Using a mixer, whip ingredients together until stiff peaks form. Refrigerate until ready to use.

For the Frosting:
*Tip: use a metal bowl and a metal whisk, and put them, along with the cream, in the freezer for 15 minutes before making the frosting. This will ensure a nice fluffy result.*
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
A few fresh berries for garnish

Using a metal bowl and a mixer with a whisk attachment, whip ingredients together until still peaks form. Do not over-mix, or you’ll end up with very sweet butter! Refrigerate until ready to use.

Assembly:
Use a cake slicer or a serrated knife to cut the tops of the cupcakes off at the paper line. (Save them for snacking later!) Carefully remove the papers from the cupcakes. Cut the cakes in half horizontally. Set aside the top halves for now. Lightly press a small dent into the bottom half. Fill the dent with the cream cheese filling and make a small dent in the center of that. Place berry filling in this dent; don’t let it drip down the sides. Add the top half of the cupcake. Frost the top and sides of cupcake with whipped cream frosting and garnish with fresh berries.

Keep them in the fridge, especially if you live somewhere hot. Be sure to eat these within a week. Remember to use your leftover batter as soon as possible!