Saturday, August 16, 2014

Chocolate Cupcakes (S'more version!)

This morning, during that half-sleep right before I woke up, I started thinking about the extra marshmallows in the pantry, and the graham crackers in the freezer. Leftovers from camping.

Several ideas drifted through my mind, from cheesecake to rice krispie treats, but ultimately, this idea won: S'more Cupcakes.

gluten free s'more chocolate cupcakes

The graham crackers get incorporated into the batter, but still hold their shape and give it that graham cracker flavor. The chocolate cupcake is perfect. Not too intense to overpower the other flavors, but still genuinely there. The marshmallow on top? Well, that steals the show.

S'more Cupcakes

2/3 c. GF Flour Blend
1/3 c. corn starch
2 t. baking powder
1/4 t. salt
1 c. sugar
1/2 t. vanilla
2 eggs, beaten
1/2 c. cocoa
1/4 c. butter
1/2 c. milk

GF graham crackers

Heat the butter and milk in the microwave or on the stovetop. The goal is to get it hot but avoid boiling. If it boils for a second, it's okay. Just don't let it get to a full rolling boil. When it's hot, stir in the cocoa.
Mix the dry ingredients in a mixing bowl. Stir in the coca mixture, eggs, and vanilla.

[At this point, don't get any genius ideas and stir mini marshmallows into the batter. Remember, marshmallows expand as they get hot. Your cupcakes will ooze all over the sides of the pan. I learned that the hard way.]

In greased muffin pans, sprinkle about 2 T. graham cracker crumbs/chunks into the bottom of each well. Top with the cupcake batter. Don't stir.

Bake at 350 for about 12-15 minutes, until a toothpick inserted comes out clean.

Place marshmallows on top of each cupcake, and broil until they get melty & browned on the top. WATCH THIS CLOSELY or you will set a marshmallow on fire in your oven. Also learned this the hard way...

The end result? Delicious s'more flavor in a really cute cupcake. Even without the s'more factor, this recipe makes a dynamite chocolate cupcake.

Makes 6.

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