Day 104 – S’more Cupcakes

12 Nov

Ok.  4th month.  4th S’mores-themed cupcake.  Hmmmmm……Sensing a pattern?  Perhaps.  But can you blame me?  Each recipe for S’mores cupcakes has its own little twist.  Its own theme.  I have to make sure I don’t miss any of that chocolate-graham-cracker-marshmallow goodness.  I mean.  Can you really blame me?

I didn’t think so.

S’more Cupcakes (recipe below from Tastes Really Good) to go with today’s book: The Black Cauldron by Lloyd Alexander.

Graham-Cupcake     Mini-Graham-Cupcake

The cupcakes are extremely dense and muffin-like, but not dry at all.  They taste a little like a waffle or pancake batter.

Chocolate-filled-cupcake     Mini-chocolate-filled

The filling hardens up nicely and is easy to fill.  It has a nice, even chocolate taste without being too buttery.

Marshmallow-Frosting-top     Marshmallow-Frosting-side

The frosting is very thick and gooey.  It tastes a lot like marshmallow fluff, but not as sugary. Once it starts to really harden up, it’s almost exactly like eating a marshmallow.

Note: I have never attempted homemade marshmallow fluff before. I always figured it would just be simpler to use store-bought. The recipe makes it so easy, I only needed to do it once. Thank you for that!!

S'more-cupcake-side     Mini-S'more-top

The 3 parts go really well together. I was glad for the chocolate center, cause it gives the overall cupcake a nice depth that would otherwise be lacking.

Notes: My frosting didn’t take nearly the 12 minutes that it calls for. Once it thickens and is the right color and size, turn it off. I believe that the time it takes varies based on your mixer (mine is a professional 600 Kitchenaid).

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 5
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 2.5 (nothing was excessively difficult, just a little time-consuming.)
  • TOTAL: 19.5

RECIPE

S’more Cupcakes (recipe from Tastes Really Good)

Cupcakes:

  • 1 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup butter, at room temperature
  • 1/2 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/3 cups all-purpose flour
  • 1/3 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup milk
  • 1 teaspoon vanilla

Chocolate Fudge Filling:

  • 150g semi-sweet chocolate, cut into pieces
  • 1/2 tablespoon butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk

Marshmallow Frosting:

  • 1/3 cup cold water
  • 2 tablespoons unflavored gelatin
  • 1 1/2 cups sugar (i used 1 cup)
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • Vegetable-oil cooking spray

For directions visit Tastes Really Good.

*Tomorrow: Sweet & Easy Cinnamon Roll Cupcakes*

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