Recipe courtesy of Food Network Kitchen
S'mores Cupcakes
Yield:
12 cupcakes
Level:
Intermediate
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.

In a small bowl, whisk the flour, ground graham crackers, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until combined. Increase the speed to medium-high and continue to beat, stopping once or twice to scrape down the sides of the bowl, until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, until just combined.

Divide the batter between the muffin cups, filling each about two-thirds full. Bake until golden brown, or a toothpick inserted in the center comes out clean and the top springs back to the touch, about 25 minutes. Cool in the tin 5 minutes, and then transfer to a wire rack to cool completely.

For the filling: While the cupcakes cool, prepare the filling: Combine the chocolate, cream and corn syrup in a medium bowl and microwave in 30-second intervals on high, stirring, until smooth. Set aside until cooled and thickened slightly, about 30 minutes.

For the meringue frosting: Bring 1 inch of water to a simmer in a saucepan that can hold a heatproof stand mixer's bowl above the water. Combine the egg whites, granulated sugar and cream of tartar in the stand mixer bowl. Set the bowl above the simmering water and whisk until the sugar is dissolved and the egg whites are warm to the touch, turn white and are beginning to get fluffy. Transfer the bowl to the stand mixer, fitted with a whisk attachment, and whip on high speed until the meringue is cooled, fluffy and very thick. Beat in the vanilla.

To assemble: Place the chocolate filling in a pastry bag or re-sealable plastic bag fitted with a small round tip (about 1/8-inch diameter) and snip the end. Pierce the center of each cupcake with the pastry tip and gently squeeze in the chocolate filling until it begins to come out of the top of the cupcake. Repeat with the remaining cupcakes.

Pipe or swirl the meringue frosting onto each cupcake. If desired, brown the meringue with a kitchen torch or place briefly under the broiler. Garnish with a chocolate square.

IDEAS YOU'LL LOVE

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Magnolia's Vanilla Cupcake

Recipe courtesy of Allysa Torey

Lizzie's Strawberry Cupcakes

Recipe courtesy of Trisha Yearwood

Cannoli Cupcakes

Recipe courtesy of Michele Kenno

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Strawberry Cupcakes

Recipe courtesy of Catarah Hampshire

Strawberry Shortcake Cupcake

Recipe courtesy of Kastle Sorensen

Black and White Cupcakes

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking