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Sunday, February 10, 2013

mangia mondays 101: s'mores cupcakes update!

hey there!
welcome to
a blog hop i co-host each week
with my sweet friend
lisa from shine your light.

this week, i revamped my
s'mores cupcakes

for the cupcakes:
2/3 C all-purpose flour
2 1/2 TBS unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
3 oz. bittersweet chocolate, chopped
1/2 C + 3 TBS unsalted butter, cut into pieces
3/4 C + 2 TBS sugar
3 lg eggs, at room temperature
1 tsp vanilla extract

1. preheat oven to 350 f. line a standard 12-cup muffin pan.

2. in a bowl, whisk together the flour, cocoa powder, baking powder, and salt. place the chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. remove the bowl from the saucepan; let the mixture cool to room temperature, 10-15 minutes.

3. stir the sugar into the chocolate mixture until combined. stir in the eggs one at a time, beating until combined after each addition, and then beat in the vanilla. gently fold in the flour mixture just until no traces of flour remain; do not overmix.

4. divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. bake until toothpick inserted into the center of a cupcake comes out with only a few crumbs attached, 22-24 minutes. let the cupcakes cool in the pan on a wire rack for 5 minutes. transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

5. frost the cupcakes & garnish with s'more sticks.

for the marshmallow frosting:
2 lg egg whites
1 C sugar
6 TBS water
1 TBS light corn syrup
1/2 tsp cream of tartar
pinch of salt
1 C miniature marshmallows
1 tsp vanilla extract

1. in a large heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes. remove the bowl from the saucepan. using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. reduce the mixer to low and add the marshmallows and vanilla. continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. use right away.

for s'more sticks:
3 graham crackers, broken into fourths
1/2 C dark chocolate chips, melted
mallow bits, for sprinkling

1. line a baking sheet with parchment paper.

2. dip the end of a graham cracker into the chocolate. set on the baking sheet and sprinkle with mallow bits. repeat with remaining graham crackers.

3. place tray in freezer to set chocolate for 5-10 minutes. remove & use as garnish.


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until next time,
dowlings out!

3 comments:

  1. What a presentation your cupcakes make and I bet they are pretty tasty too.

    ReplyDelete
  2. I agree, the cupcakes look divine! Thanks for hosting!

    ReplyDelete