Campfire Smore Cupcakes Recipes

SUPER S'MORES CUPCAKES

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
• In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
• For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
• Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
• For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
• Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

CAMPFIRE S'MORES CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, line 15x10-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes.
• On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames.
• Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.

CAMPFIRE S'MORE CUPCAKES

Steps:

• 1. Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1?4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1?3 of mixture at a time, and cocoa mixture, about 1?2 at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about 2?3 full. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Icing: Line 15 × 10 × 1-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into foil lined pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling. Remove lid and foil seal from jar of marshmallow creme. Microwave uncovered on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes. On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames. Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake.
• 2. If using a Cake Mix: Substitute 1 box devil's food cake mix for the Chocolate Cupcakes. Make cake mix as directed on box for cupcakes. Continue as directed in recipe. Nutritional Information 1 Cupcake: Calories 160; Total Fat 7g (Saturated Fat 2g; Trans Fat 1g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g Exchanges: 1?2 Starch, 1 Other Carbohydrate, 1 1?2 Fat Carbohydrate Choices: 1 1?2 Notes Bake ahead and freeze the unfrosted cupcakes for up to 3 months; then frost and decorate when needed. Frozen cupcakes are also easier to frost!

S'MORES CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line cupcake pans with papers.
• Place the cake flour, graham flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of an electric mixer and stir together to combine.
• Add the butter, and mix on medium-low speed until the mixture resembles damp sand (about 1 minute).
• Mix in the eggs on medium-low speed, until smooth (about 1 minute).
• Add the sour cream, milk, honey, and vanilla, and mix on medium-high speed for about 2 to 3 minutes, to aerate the batter and build the cake's structure.
• Transfer the batter to the prepared pans and bake for 16 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
• Cool completely, then fill with marshmallow and top with chocolate frosting.
• Garnish with micro-marshmallows.
• Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
• With an electric mixer, beat on medium speed until combined.
• Add the remaining powdered sugar (in 2 more additions), beating until combined.
• Stir in the cream*** and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.

S'MORES CAMPFIRE CONES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Divide chocolate bar into 12 pieces.
• Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
• Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.