Mini Smores Cupcakes Recipes

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MINI S'MORES CUPCAKES

Categories     Cake     Cookies     Side     Bake     Cocktail Party     Spring     Pastry

Yield makes about 3 dozen mini cupcakes

Number Of Ingredients 3



Mini S'mores Cupcakes image

Steps:

  • Preheat the oven to 350˚F. Line a mini muffin pan with paper wrappers.
  • Using a small ice cream scoop or a tablespoon measure, scoop the Devil's Food Cake batter into the prepared pan. (The batter should come halfway to two-thirds the way up the sides of the mini muffin wrappers.)
  • Bake for 12 to 15 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
  • Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
  • Repeat this process to bake the remaining batter, as necessary.
  • While the cupcakes are baking and cooling, prepare the Marshmallow Icing, if you have not already done so. Set it aside.
  • Once all the cupcakes have cooled to room temperature, fit a pastry bag with a large star tip and fill it with icing. Pipe a star-shape dollop of icing on top of each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
  • Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 24 hours. Bring them to room temperature before serving.
  • Just before serving, generously sprinkle the graham cracker crumbs across the tops of the iced cupcakes.
  • Polish your look
  • This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake, baked accordingly. To make S'mores Cake, ice chocolate cake layers with Marshmallow Icing and gently press graham cracker crumbs against the sides (see Blueberry "Cheesecake," page 123, for instructions on adhering cookie crumbs to the sides of cake).

1/2 recipe Devil's Food Cake batter (page 98)
1/2 recipe Marshmallow Icing (page 140)
1/2 cup finely ground graham crackers (see Graham Cracker Dough, page 86) or store-bought crumbs

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY

Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars

Provided by Godiva

Categories     Desserts

Yield 16 servings

Number Of Ingredients 5



S'mores Brownie Cupcake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
  • Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
  • Bake the brownie cupcakes for 22-25 minutes, or until set.
  • Remove the brownie cupcakes from the oven and turn the oven to broil.
  • Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
  • Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
  • Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
  • Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
  • Enjoy!

1 box brownie mix, batter prepared according to package instructions
16 Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, halved crosswise
16 marshmallows
4 graham cracker sheets, each divided into 4 rectangles
8 Godiva® Signature Dark Chocolate Mini Bars, halved crosswise

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