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S’more Cupcakes

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S’more Cupcakes

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Chocolate + graham crackers + marshmallows = s’mores, the classic campfire dessert. Now you can enjoy those flavors in a moist chocolate cupcake topped with toasted marshmallow and harboring a secret center of… well, it wouldn’t be secret if we told, would it?

At a glance

Prep
Bake
Total
Yield
12 cupcakes

Ingredients

Filling

  • a generous 1/2 cup Biscoff spread*
  • *a.k.a. “cookie butter” or “speculoos cookie butter,” available at most supermarkets. Substitute peanut butter or hazelnut spread, if desired.

Cupcake batter

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar, cider or white
  • 1/3 cup vegetable oil
  • 1 cup cold water

Topping

  • 24 standard-size marshmallows

Filling

  • 5 ounces Biscoff spread*
  • *a.k.a. “cookie butter” or “speculoos cookie butter,” available at most supermarkets. Substitute peanut butter or hazelnut spread, if desired.

Cupcake batter

  • 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 7 ounces sugar
  • 3/4 ounce Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 ounce vinegar, cider or white
  • 2 3/8 ounces vegetable oil
  • 8 ounces cold water

Topping

  • 2 3/4 ounces standard-size marshmallows

Filling

  • 142g Biscoff spread*
  • *a.k.a. “cookie butter” or “speculoos cookie butter,” available at most supermarkets. Substitute peanut butter or hazelnut spread, if desired.

Cupcake batter

  • 177g King Arthur Unbleached All-Purpose Flour
  • 198g sugar
  • 21g Dutch-process cocoa or natural cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 14g vinegar, cider or white
  • 67g vegetable oil
  • 227g cold water

Topping

  • 78g standard-size marshmallows

Instructions

  1. Scoop the Biscoff spread in 1 1/4″ balls onto a piece of parchment or plastic wrap. A gently heaped teaspoon cookie scoop works well here. Cover them with plastic, and put them in the freezer for a few hours, or until they’re frozen solid.
  2. Preheat your oven to 350°F. Line a muffin pan with paper muffin cups, and grease the muffin cups.
  3. To make the batter: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.
  4. Divide the batter among the lined wells of the muffin pan.
  5. Bake the cupcakes for 12 minutes, or until their edges look set but their centers are still liquid.
  6. Remove the Biscoff balls from the freezer, and quickly place one into the center of each baking cupcake. Don’t try to submerge them; just plop them on top. Also, do this with the pan in the oven and just pulled out a bit, if you can; removing the pan from the oven could cause the caupcakes to fall.
  7. Continue baking the cupcakes for 12 minutes, or until a toothpick inserted into the center of one (avoiding the filling) comes out clean. While the cupcakes are baking, prepare the marshmallow topping.
  8. Cut each marshmallow longitudinally nearly in half, leaving a “hinge” on one side. Imagine butterflying a piece of meat — that’s what you’re after.
  9. When the cupcakes test done, remove them from the oven. Set your oven to broil.
  10. Working quickly, criss-cross two strips of marshmallow atop each cupcake, centering them as best you can. Place the pan back into the oven, and broil the cupcakes until the marshmallows are toasted; this could take less than a minute, so keep your eye on them.
  11. Remove the cupcakes from the oven, and re-center any marshmallows that may have slipped. Let the cakes cool to lukewarm, then carefully remove them from the pan and place them on a rack to cool.
  12. Yield: 12 cupcakes.
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