S'more Cupcakes (Part 2): Cupcake Show #26 Recipe Video

In this episode, Cindy fills the cupcakes with Chocolate Ganache and frosts the tops with marshmallow!

Summary

Preparation Time2 Hr 10 MinCooking Time25 Min
Ready In2 Hr 35 MinDifficulty LevelMedium
Health IndexAverageServings12
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Graham cracker crumbs2 Cup (32 tbs)
 Baking powder2 Teaspoon
 Salt1⁄4 Teaspoon
 Eggs3 , seperated
 Butter8 Tablespoon, cut in pieces
 Sugar1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Milk1 Cup (16 tbs)
 Baking spray1 Dash
For chocolate ganache
 Heavy cream1⁄4 Cup (4 tbs)
 Milk chocolate chips1 Cup (16 tbs)
 Light corn syrup2 Tablespoon
For topping
 Marshmallow fluff7 1⁄2 Ounce

Nutrition Facts

Serving size

Calories 332 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 83.1 mg

Sodium 201 mg8.4%

Total Carbohydrates 47 g15.7%

Dietary Fiber 0 g0.01%

Sugars 33.4 g

Protein 3 g6.1%

Vitamin A 8.1% Vitamin C 0.05%

Calcium 9.5% Iron 1.9%

*Based on a 2000 Calorie diet

Things You Will Need

spatula,12 cup muffin pan, cupcake liners, stand mixer

Directions

GETTING READY
1. Preheat oven to 350 F.
2. Line the muffin pan with cupcake liners and spray the top of the pan with baking spray, set aside.

MAKING
3. In a medium bowl, mix together cracker crumbs, baking powder and salt. Set aside.
4. In a mixer bowl, fitted in a stand mixer with whisk attachment, beat 3 egg whites on medium speed until soft peak consistency. Transfer it to another bowl and set aside.
5. In a same mixer bowl, fitted in a stand mixer with paddle attachment cream the butter and sugar until light and fluffy for 2 minutes.
6. Add 3 eggs yolks, putting 1 at a time and beat until well combined and beat in vanilla.
7. Reduce the mixer speed to low and add the cracker crumb mixture little at a time alternating with milk until well mixed.
8. Add 1/3 of the egg white mix with spatula to lighten the batter.
9. Gently fold in the remaining egg whites until there is no sign of the egg whites.
10. Divide the batter equally among the muffin wells and bake for 18 minutes or until a toothpick inserted comes out clean.
11. Let the cupcakes to cool in pan for 5 minutes and then remove them on wire rack and allow to cool completely.
For chocolate ganache
12. In a small saucepan over medium heat, mix the heavy cream, chocolate and corn syrup and stir until smooth.
13. Take the pan off the heat and cool for 5 minutes.
14. Using a paring knife, cut out a deep circular core in the centre of the cupcakes.

FINALIZING
15. Spoon the ganache in the centre of each cupcake and place the core back.
16. Do the same for all the cupcakes and place them on a shallow baking sheet.
17. Microwave the marshmallow container without lid for about 10 seconds.
18. Using a palate knife frost the tops of the cupcakes with the marshmallows fluff.
19. Place the baking sheet under broiler and broil the cupcakes until brown and toasted, turning the sheet as needed.

SERVING
20. Serve as desired.

Editors Review

This video is in 2 parts. This is S'more Cupcakes (Part 2): Cupcake Show #26. Watch part 1 for full recipe.
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