The Pioneer Woman Tasty Kitchen
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S’more Cupcakes

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Level: Intermediate

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Description

Bring out the (camp)fire in your loved one with a graham cracker cupcake studded with mini chocolate chips and topped with a toasted marshmallow frosting. Roughing it was never so easy or fattening.

Ingredients

  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • 3 whole Eggs
  • 1 cup All-purpose Flour
  • 1-½ cup Graham Cracker Crumbs, Finely Crushed
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Milk
  • 1 bag Mini Milk Chocolate Chips (12 Oz Bag)
  • 1-¾ cup Granulated Sugar
  • ⅛ teaspoons Salt
  • ½ cups Water
  • 3 whole Egg Whites
  • 12 whole Marshmallows Cut Up

Preparation

Preheat oven to 350

Cupcakes

1. Cream butter and 1 cup sugar

2. Add whole eggs, beating in one at a time

3. In a separate bowl, sift together flour, graham cracker crumbs, baking soda, baking powder, and 1/4 tsp. salt.

4. Alternate adding sifted dry ingredients and milk to butter/sugar mixture – starting and ending with dry ingredients. Be careful not to overmix!

5. Stir in chocolate chips

6. Divide batter into cupcake tins lined with paper liners (or greased and floured) – makes 24 regular-sized cupcakes

7. Bake for 15-18 minutes at 350 degrees. Cupcakes are done when a toothpick test comes out just barely clean (a few crumbs is desirable – just not wet)

Once cupcakes have cooled, make frosting

Toasted Marshmallow Frosting

1. Cook 1 3/4 cups sugar, 1/8 tsp salt, and water to firm ball stage (245-250 degrees F)

2. While the above is cooking, beat 3 egg whites until stiff in mixer

3. With mixer running, pour in sugar syrup in a thin, steady stream

4. Drop in marshmallow halves and beat till melted and incorporated.

5. Frost cupcakes as desired

6. Brown the frosting as desired with a kitchen torch (or use the broiler on high – but watch very, very carefully!) Be extra careful with the torch if you used paper liners!

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