Monthly Archives: April 2015

S’mores Cupcakes

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Yes, each individual cupcake has a graham cracker crust, but I promise it is entirely worth the effort!

 

Crusts
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20 graham cracker squares, crumbled
5 Tbsp melted butter
1/4 cup sugar
9 oz chocolate

Mix together crumbs and sugar. Add butter, and mix well. Try not to eat too much – it will give you a stomachache pretty quickly.

Place 1 Tbsp of graham cracker crust in each cupcake liner (you’ll need 24!). Press flat. I used a measuring cup for this job. Sprinkle 2 tsp of chocolate over each crust.

Bake crusts for 8 minutes at 325. Let cool for at least 5 minutes before adding cupcake batter.

Chocolate cupcakes
2 cups all-purpose flour
3/4 cups (use generous portions here) cocoa powder
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola or vegetable oil
2 (ish) cups sugar (use slightly less generous portions here. Or not! Up to you)
2/3 cup boiling water

Sift together the flour, cocoa powder, baking powder and salt.

Combine the eggs, milk, oil, and sugar. Mix until well blended. Add in the dry ingredients, beat for 2 minutes until blended and smooth. Start at a low speed and gradually increase to medium speed over the 2 minutes. Add boiling water, stir gently with a spoon until smooth.

Let the batter sit for 15 minutes. Stir gently before using.

Fill cupcake liners 3/4 full with batter. The batter doesn’t rise very much, so you will have short and squat cupcakes if you underfill the liners.

Bake at 350 for 16-18 minutes.

Yield: 24 cupcakes

Topping
You have a couple options here. The original recipe calls for a marshmallow meringue frosting. It’s labor intensive, but looks rather aesthetically pleasing. Or you can top them off with marshmallows. Simple, delicious, but not much you can do to make them pretty.

Marshmallow meringue frosting
3 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
3/4 tsp vanilla

Combine egg whites, cream of tartar, and sugar in a pan or metal bowl. Hold pan (or bowl) over a pan of simmering water. Whisk for 3-4 minutes until sugar is dissolved and egg whites are hot. Transfer mixture to a bowl, beat until stiff peaks form. Start at low speed, gradually increase to high speed. Mix time depends on the quality of your mixer. The recipe calls for 5-8 minutes of mixing in a stand mixer, but my generations old hand mixer took 15-18 minutes. Great arm workout! Once peaks form, add vanilla and beat until just combined.

Classic marshmallows
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This method is much simpler. With five minutes left on the baking time, pull out your cupcakes and pop a marshmallow on top of each one. Be gentle, pushing too hard will make the soft batter cave in and you’ll end up with craters in your cupcakes. Put them back in the oven, bake until finished. The marshmallows will puff up and start to brown. When you pull them out, squish the marshmallows flat. I used the back of a spoon (the golden edges prevented the spoon from sticking to the marshmallows). Not much you can do to pretty them up, but since when are s’mores about presentation?

Best eaten under a starry sky next to a campfire (or whenever you fee like having a s’more!)

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Irish Car Bomb Cupcakes

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This cupcake includes all the essential elements of an Irish Car Bomb – a Guinness batter, Jameson ganache, and Bailey’s frosting. Super delicious!

 

Guinness Cupcakes

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1 cup Guinness
1 cup unsalted butter
3/4 cup cocoa powder
2 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream

Dry ingredients first – whisk together the flour, sugar, baking soda, and salt

DSC00491Next, bring the Guinness and butter to a simmer in a pan over medium heat. Add the cocoa powder, whisk until smooth, and let it cool.

 

Beat together the eggs and sour cream at medium speed until combined. Add the Guinness mixture and beat until combined. Add in the flour mixture, beat on low briefly. Use a spatula to fold the batter until completely combined.

DSC00496Fill cupcake liners about 2/3 full, bake at 350 for 17 minutes.

Yield: 24 cupcakes

 

Jameson ganache

DSC005018 oz chocolate
2/3 cup heavy cream
2 Tbsp butter
2 tsp Jameson

 

 

Finely chop the chocolate and put it in a bowl. Heat the heavy cream until simmering, pour it over the chocolate, and let it sit for one minute. Stir until smooth. Add Jameson and butter, and let it cool until it firms up a bit but isn’t too stiff to pipe.

DSC00502 DSC00504Use a decorating tip to core the cupcakes, then pipe the ganache into the cupcakes.

 

 

 

Bailey’s frosting

DSC005122 cups unsalted butter at room temperature
4 1/2 cups powdered sugar
7 Tbsp Bailey’s
2-3 Tbsp heavy cream

 

Whip butter on medium-high for 3-5 minutes. Gradually add in powdered sugar, beating on medium-low until all of it is mixed in. Mix in the Bailey’s, add heavy cream as needed for a smoother and creamier texture to the frosting. Mix on medium-high another 2-3 minutes.

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Pipe onto cupcakes and enjoy!

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