Monday, June 27, 2011

S'mores Cupcake Bites

I've been meaning to try a new cupcake bite recipe for several weeks. I ask the opinion of many on a daily basis whether or not they think some flavors would work well together. In my online galavanting and recipe searching, I knew exactly what I wanted to make. S'mores. S'mores cupcakes looked delicious, but I then thought of how amazing S'mores Cupcake Bites would be. Already being covered in chocolate takes care of that aspect, so only two flavors left, graham crack, which was used as the batter and for garnish, and of course a marshmallow frosting. It seemed like the BEST idea ever. I found a fantastic graham cracker cake recipe and made some slight adjustments to a marshmallow frosting recipe to get the perfect ratio of graham to mallow. If you haven't already made cupcake bites or cake pops, I suggest referring to Bakerella's website where she gives step by step directions including a video from Martha Stewart. This is by no means a step-by-step recipe, but more a basis for experimenting if you're already familiar with the sweet treats. And away we go:

Graham Cracker Cake (Nabisco)
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
2 eggs
1 teaspoon of vanilla
¾ cup of milk

Preheat oven to 350 degrees. In a small bowl combine the crumbs, flour and baking powder. In a separate bowl beat the butter and the sugar until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
Alternately add flour mixture with milk, beating well after each addition. Pour batter into a greased 9x9 cake pan or equivalent.
Bake for about 20 minutes, or until toothpick comes out clean from the center. Use this cake to crumble for the base of the cake pops

And for the frosting
Marshmallow Frosting (adapted from Rachael Ray)
1 cup (2 stick) unsalted butter, at room temperature
1 cup confectioners sugar
1/4 tsp vanilla
One jar (7.5 oz) Marshmallow fluff

Beat the butter on medium-high until pale and fluffy. Mix 1/4 cup sugar and beat well. Incorporate the rest of the sugar in two batches to the butter. Add the vanilla and beat. Use a rubber spatula to fold in the marshmallow fluff until the frosting is uniform. Start with using HALF of the frosting to incorporate into the cake crumble. Slowly add more until desired consistency is reached. There will be leftover frosting! (Perfect excuse to make more cupcakes)

So now this mixture can be used to transform into cake balls, cake pops, cupcake bites, or whatever else you can think of that's covered in chocolate. My favorite is the cupcake bite (equipment used can be found in a previous post). Since I wanted to maintain the milk chocolate frosting, but wanted to do a little more than just cake balls, I melted white chocolate and "painted" the inside of the chocolate molds with a pastry brush. I let them sit for a few minutes before filling each bottom with chocolate and placing one graham/marshmallow ball in the center. After, they were placed in the freezer, dipped in milk chocolate and garnished with graham cracker crumbs. If you're feeling daring, these are a must-try. I personally love s'mores and they were a huge hit.

Enjoy :)

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