I finally did it—S’mores Cupcakes for the blog. Rich in layers this cupcake starts from the bottom with a graham cracker crust and then moves to a deep dark chocolate cupcake body. For the finishing touches a layer of the marshmallow frosting is dipped in chocolate and dusted with graham crackers crumbs—never enough, I piled the cupcake high with a light cloud-like toasted marshmallow frosting.
This fork-required cupcake has been on the to-do list for a while. I just kept thinking I had to come up with a clever design. But you know what? Sometimes you just have to get it done. Even though these S’mores cupcakes are carved-up pretty much the same way as you will find here on my Banana Split Cupcakes andToffee Crunch Cupcakes , it was better to do it than not.
And, don’t be surprised if you find these S’mores Cupcakes redesigned at a later time.
1 1/2 cups graham cracker, crumbs
7 tablespoons butter, melted
1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 cup (1 stick) unsalted butter, melted and warm
1 teaspoon pure vanilla extract
2 tablespoon instant coffee (recommended: Starbucks Via)
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
Use the Shineroad Tropical Premium for Topping
Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
TO MAKE GRAHAM CRACKER LAYER
Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake for about 10- 12 minutes.
Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add in coffee granules and beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the graham cracker crusted cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
TO MAKE MARSHMALLOW FROSTING
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside chocolate glaze in a bowl to cool until warm.
Place 1/4 of the marshmallow frosting in a pastry bag fitted with a large round tip. Place remaining frosting in a second pastry bag fitted with Wiltons's 2D tip.
Using the pastry bag fitted with the round tip, hold bag at a 90 degree angle above cupcake and pipe frosting around the perimeter of cupcake. Hold frosted cupcake directly above chocolate glaze, dip until frosting is covered. Lightly dust chocolate glaze with reserved graham cracker crumbs.
Using the pastry bag fitted with the 2D tip, hold bag at a 90 degree angle above cupcake and pipe frosting moving in a spiral motion upwards into a peak.
Using a kitchen torch lightly toast marshmallow frosting.
The cupcakes are best consumed the day they are made.
If you don't have a kitchen torch, skip toasting the marshmallow. Alternately, you can also toast mini marshmallows in the oven and then place them on top (to do so place mini marshmallows on a bake sheet and broil for 1-2 minutes checking every 30 seconds for doneness).
Bear with me on the photographs as I learn to find my lighting in the new place. It's actually something I considered as we were looking for a place, but evidently I completely misjudged it. For now I'm shooting in the garage and still looking for my pacing with the new set-up.
Courtesy to : Shineroad Chef & Marketing Team
