I decided to make s'more cupcakes! I thought it was a brilliant, original idea, and then I found recipes for them! I did end up doing my own version though. Here it is...
1 sleeve graham crackers, crushed
1/2 stick butter, melted
1/2 cup sugar
Place 24 paper cupcake liners in cupcake tin. Put a rounded tablespoon of crust in each cup, and press onto bottom of liner. I used a glass that fit in the tin to press it down.
Fill with devil's food cake batter (I used duncan hines prepared per box directions), leaving about 1/4 inch space at top of liner. Bake per box instructions, and let cool.
1 bag semisweet chocolate chips
1 1/2 cups heavy whipping cream
1 tsp. vanilla extract
1 cup powdered sugar
Pour chocolate chips into medium sized bowl. In a small saucepan, heat whipping cream over medium heat until just boiling, stirring constantly to prevent scorching. Pour hot cream over chocolate chips, add vanilla and stir until chocolate is melted, and it's well mixed. Refrigerate (or freeze) until mixture is very cold. Put mixture into bowl of kitchenaid (or use hand beater with whisk attachment) and whisk until lighter brown and somewhat fluffy.
Cut a small hole in top center of each cupcake, not going all the way through the bottom of the cupcake. Put filling in a gallon sized zip top bag, cut corner, and pipe filling into center of each cupcake.
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites1 teaspoon vanilla extract
|In a saucepan, stir together the sugar, water, and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.|
Fill gallon sized ziploc with frosting, cut corner, and pipe onto cupcakes.
Use a butane torch to toast tops of cupcakes, and top with graham cracker piece.