Wednesday, June 20, 2012

S'mores Cupcake Recipe


     To blog or not to blog? That is the question...well without further ado I just had to share this amazing cupcake! This cupcake is perfect for summer time! Which reminds me of a song my great niece recently sang "Summer time & the living is easy, fish are jumping & the cotton is high...my daddy's rich & my mamas good looking...Sooo hush lil baby don't you cry." (I'm random & I know it!)
            Ok so back to the cupcake it's a S'mores cupcake recipe tasting and smelling just like a S'mores should!
    
Dark Chocolate Cupcakes
Yield: 12 cupcakes
Prep Time: 20 minutes | Bake Time: 18-20 minutes | Cooling Time: 45 minutes
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.


                                       Marshmallow Magic Frosting

Yay I can make marshmallows...it's like a magic cloud of fluffiness going on here!!!! Here is the before and after and I am very proud of my fluff! There are many recipes but I like this one the most!

Marshmallow Magic
    8 large egg whites
    2 cups sugar
    1/2 teaspoon cream of tartar
    2 teaspoons pure vanilla extract

Method
          Combine the egg whites, sugar, and cream of tartar on top of a double broiler. Whisking frequently until sugar is dissolved around 3 to 4 minutes.
    Transfer to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, around 5 to 7 minutes. (The key is whisking on high until frosting is very stiff not runny) Add vanilla and mix until combined. Frost immediately. I used this recipe from the BrownEyed Baker for the cupcake...it never fails me!!


 Just call me Torch!! You definitely need these two guys or you can pop your frosted cupcakes in the oven/broiler for 30 seconds or until slightly toasted!






Here is a peek of the graham cracker underneath the fluff tasting just like a S'more! Enjoy             

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