Saturday, June 18, 2011

Please sir, I want some S'more!

Well, I'm back from vacation and ready to bake!  We had such a great time in the OBX.  We saw dolphins, hung out on the beach, ate great seafood, and accidentally swam with stingrays.  Yes you read that correctly.  Hey, I'm sure if you were in the ocean and saw a giant grey mass coming towards you, you would run to!   So now we are back in our home packing up for another great adventure together... moving.  So I thought why not take my mind off of things and bake something?  So I did.  S'more cupcakes seem to be all the rage this summer, so I thought I would try my hand at it.  I took 1 chocolate cake recipe and added to it to give it that S'more taste. 

To make your own S'more cupcakes here is what you will need: 

- 3/4 cup of room temperature butter, and 3 tablespoons
- 3 eggs at room temperature
- 2 cups of flour
- 3/4 cup of cocoa powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 cups of sugar
- 2 teaspoons of good vanilla
- 1 1/2 cups of milk
- 1 bag of large marshmallows
- 1 box of vanilla wafers

- 1 stand or hand mixer
- 1 spatula
- 2 cupcake tins
- 1 package of paper cupcake holders
- 1, 1 quart saucepan
- 1 medium sized bowl
- 1 cooling rack
- 1 cupcake scooper or 2 large spoons
- 1 wooden spoon

For the chocolate cake:

- Combine all of your dry ingredients, except the sugar, into a medium sized bowl and set aside.  This includes the flour, cocoa powder, baking soda, baking powder, and salt.
- Using your mixer beat the 3/4 cup of butter on high speed for 30 seconds, no more no less.  Then lower your speed to medium and begin to add your sugar 1/4 cup at a time.  After all of the sugar is in, let the butter and sugar mix for 2 minutes.  Occasionally scrape the sides of the bowl to make sure everything is mixed well. 
- After 2 minutes keep the mixer going and add your eggs one at a time.  Once those are incorporated add your vanilla.
- Now, lower your speed to the lowest setting.  Grab your dry ingredient mixture and milk and add them to the mixture, alternating.  After everything is added allow your mixer to mix for an additional 20 seconds.
- Now you are ready to pour your batter.  When you scoop it out it should almost have a mouse like texture and taste delicious!

Here is how to set up your cupcake to become a S'more:
- Place your paper cups in the cupcake tins.  Mine holds 12 cupcakes.
- Put 1 vanilla wafer on the bottom of six cups (based on a 12 cup tin).
- Fill your paper cups half way up with batter.
- In the six cups you DID NOT put a wafer, crush up 4-5 wafers and sprinkle a little bit over each batter.  Using the end of a spoon mix the wafer into the batter.
- Now bake your cupcakes at 350 degrees for 10-15 minutes or until they spring back from your touch.

Vanilla wafers were crushed and
added to this cupcake's batter.

For the marshmallow topping:
- Place 2-3 tablespoons of butter in a 1 quart saucepan over a low heat. 
- Once it is melted add your bag of marshmallows and continuously stir until they have melted.
- Turn off your heat and grab your first cupcake.
- Dip it into the marshmallow top side down.  You may have to spin the cupcake a little in order to get the cupcake completely covered.

Let your cupcakes rest for about 30 minutes then devour them! 

*The only thing I would have changed about the cupcakes was I would have added a few rice crispies to the batter in order to make it crunch when you bit into it.  I thought the wafer would do that, but instead it added a nice vanilla flavor to the cupcake.  I was really happy with this cupcake.  It is probably one of the better tasting ones I've ever made.


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