Caramel Stuffed Smores Cupcakes Recipes

CARAMEL STUFFED S'MORES CUPCAKES

Steps:

• Preheat your oven to 350 F and line 18 cupcake wells with paper liners. Melt the 3 tbsp butter and combine with the graham cracker crumbs. Evenly distribute the mixture between the paper liners and gently press to the bottom.
• Melt the 8 tbsp butter and 2 ounces chopped chocolate together and stir until smooth. Set aside.
• In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients for the cupcakes. In another bowl, whisk together the wet ingredients except for the chocolate and butter mixture.
• Stir the wet into the dry, then stir in the chocolate and butter mixture. Divide the batter between the cupcake liners and bake for 20-25 minutes until the center of the cupcake springs back lightly when touched. Remove from the oven and transfer to a wire rack to cool.
• While the cupcakes are still slightly warm, place the caramel sauce into a piping bag fitted with a cupcake filling tip. Place the tip into the center of a cupcake, apply medium pressure, count to three, stop the pressure, and remove the tip. Repeat for the remaining cupcakes. Allow the cupcakes to cool completely while you make the frosting.
• Make the frosting by placing the egg whites, sugar, and cream of tartar or lemon juice into a clean mixer bowl. Set the bowl on top of a saucepan of slightly simmering water to create a double boiler. Do not allow the water to touch the bottom of the pan.
• Stir the egg whites and sugar constantly until the sugar has completely dissolved, usually about 4-5 minutes, then transfer immediately to your stand mixer fitted with the whisk attachment.
• Gradually increase the speed on the mixer to high and let the mixer run 5-6 minutes until the frosting turns white and very fluffy. Stir in the vanilla extract.
• Immediately pipe or spread the frosting onto the cupcakes and use a kitchen torch to "toast" the tops of frosting. Cupcakes are best served the day they are made as the frosting doesn't hold up well long-term. Enjoy!

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.

CARAMEL S'MORES CUPCAKES

Steps:

• Line a 12-cup muffin pan with cupcakes liners and preheat the oven to 350 degrees.
• Combine the ground graham crackers, sugar, salt and melted butter in a small bowl. Stir to combine.
• Divide the graham cracker mixture evenly in the bottom of the cupcake liners and tamp down to form a crust. Bake for 5 mins and remove to a rack to cool slightly.
• Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. Whisk in the buttermilk, egg, and canola oil.
• Slowly whisk in the boiling water and stir in the vanilla.
• Divide HALF of the batter evenly in the cupcake liners over the graham cracker crust. Place an unwrapped chocolate caramel square over the batter and evenly divide the remaining batter over the candies.
• Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool to room temperature.
• Place all ingredients, except the marshmallows, in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.
• Beat with an electric mixer until thick and glossy, about 7-8 minutes.
• Add in the marshmallows and continue to beat until marshmallows are melted, about 3 mins.
• Remove from heat and beat for an additional 4-5 minutes, until cooled and thickened.
• Fill a piping bag fitted with a large round tip about 2/3 full with marshmallow frosting. Pipe frosting in concentric circles on top of the cupcake, creating a peak. If you don't have a pastry bag, simply mound the frosting on top with a knife or offset spatula.
• Press one marshmallow lightly in the center of the frosting. Use a kitchen torch to brown the marshmallow and the frosting until golden brown.
• Place an unwrapped chocolate caramel square into the icing and serve. (optional)