Friday, June 4, 2010

Smores cupcakes

I was checking out Crafty chicks blog and this recipes was posted and they looked so heavenly that I had to post it. I really hope she doesn't mind. Thank you some much to for bringing this total yummyness to us!

Smores cupcakes:

Line 24 muffin/cupcake tins (I use the foil ones for this recipe)

Bottom crust:(Reserve about 1/2 of this mixture for later)
2 cup graham crackers, crushed
1/2 c sugar
4 Tbl melted butter

Place in a bowl and combine until you have a nice crumbly mixture. Put 1 Tbsp or so of this mixture in the bottom of the cupcake liners and press down until they are smooth and flat. Cook for 6 minutes at 350 degrees to slightly brown the bottom. After the bottom has been browned, fill cupcakes with almost 1/4 C cake mixture. Sprinkle left over graham cracker crumbs and small chocolate chips on top of cake mixture and then bake for 15-16 minutes at 350 degrees or until cake springs back when lightly touched with your finger.

Mixture for chocolate cupcakes batter:
1 pkg of chocolate cake mix (I use Betty Crocker)
1 cup sour cream
4 eggs
3/4 c oil
3/4 c water
1 pkg small dry chocolate pudding mix
1/2 c small chocolate chips

Let cupcakes cool completely before frosting.

8 large egg whites
2 c sugar
1/2 tsp cream of tarter
2 tsp pure vanilla extract

Place egg whites, sugar and cream of tarter in a heatproof bowl of an electric mixer (I use my kitchen aid bowl). Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch (about 3-4 minutes).

Transfer bowl to the electric mixer fitted with the whisk attachment, and beat starting on low speed gradually increasing to high, until stiff glossy peaks form (about 8-10 minutes). Add vanilla and mix until combined. Pipe on to the cupcakes so they look like an ice cream on a ice cream cone. Take a creme brule torch and burn them to make them look like they have been toasted like a campfire. Makes 24 cupcakes

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