S'more Cupcakes

Nothing says summer quite like a s'more! These chocolate cupcakes are topped with a rich chocolate ganache buttercream, graham cracker crumbs and a toasted meringue frosting

 S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting

I'm back! Did you miss me? I didn't mean to take such a long break between posting - but I am super excited to share these s'more cupcakes with you! I also have lots of other fun recipes to share with you over the next couple of weeks. I am so excited about all of the the delicious summer berries and stone fruits that are in season right now. But back to the cupcakes.

 After I made this Lemon Rosemary Meringue Cake, my mom surprised me with a kitchen torch! I was super excited...and a tiny bit nervous (have you seen those flames! haha) to try it out. I debated what to make first. But once the weather really started warming up, I knew that I wanted to make a twist on a summer time classic. One of my favourite things about summer is summer nights sitting around a bon fire with friends, roasting marshmallows and making s'mores. Nothing says summer more than s'mores.

These cupcakes are the perfect summer treat - great for a summer bbq, to celebrate the kids being done school or you know, just because. They have all the elements of a s'more - just in cupcake form! The chocolate cupcake base is one of my favourite go to recipes - slightly modified. It is moist and full of chocolate-y flavour. The chocolate ganache frosting is rich, smooth and creamy - I could eat it with a spoon! the crushed graham crackers add texture to the cupcake. The shinning star of these s'more cupcakes however, is the meringue frosting. It is sweet and sticky - just like a marshmallow. It also browns beautifully.  There is no doubt about it - these cupcakes are visually stunning. The combination of the different textures and flavours makes you want to dive right in and of course have s'more! 

 S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting

S'more Cupcakes

Makes: 2 dozen

Ingredients 

For the Cupcakes

1/2 c hot water 

1/2 c cocoa powder 

2 1/4 c flour 

1 tsp baking powder 

1 tsp baking soda 

1 tsp salt 

1c butter, cut into cubes

2 c sugar 

4 eggs, at room temperature

1 c sour cream 

For the Frosting

1/2 c chocolate chips 

1/4 c heavy cream 

1/2 c butter, at room temperature 

2 c icing sugar 

1 c crushed graham crackers

For the Meringue

4 egg whites

1 c sugar 

Directions

For the Cupcakes Preheat oven to 350F. Line cupcake pans with liners. In a small bowl, whisk together hot water, cocoa powder. In another medium bowl, sift together flour, baking soda, baking powder and salt. 

In a small sauce pan, over medium heat combine the butter and sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken and pales in colour (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in cocoa mixture. Mix until incorporated.  With the mixer on low speed, add half the flour, followed by the sour cream, ending with the rest of the flour mixture. Mix until just incorporated.

Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full.  Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. 

For the Frosting  In a small microwave safe bowl, heat the cream for 30-40 seconds or until almost boiling. Pour over chocolate chips and stir until melted, creating a chocolate ganache, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed, cream together butter and powdered sugar until light and fluffy. Beat in chocolate ganache until well incorporated.

For the Meringue  Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean stand mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.

To Assemble Fill pipping bag fitted with a large round tip (or coupler) with the chocolate ganache frosting. Pipe a boarder around the cupcake and roll in crushed graham crackers. Fill a second pipping bag fitted with a large star tip (Wilton tips 1M or 2D) with the meringue. Pipe meringue into the centre of the cupcake and brown using a kitchen torch.

 

 S'more Cupcakes: Chocolate Cupcakes with graham crackers crumbs and meringue frosting

Vanilla Cupcakes with Milk Chocolate Frosting

These vanilla cupcakes with milk chocolate frosting are the perfect birthday (or everyday) treat. They are simple, classic and delicious! 

 Vanilla Cupcakes with Milk Chocolate Frosting

This April weather has seriously got me down. We had a huge ice storm here this weekend. If you looked outside you would have sworn it was January and not almost May! We were stuck inside all day on Sunday, since the car was completely frozen over. I made a huge pot of tomato sauce for dinner and decided that we needed something classic and comforting for dessert.  The vanilla cupcakes are delicious and moist. They have a great crumb and nice bite to them. The real star here however, is this whipped milk chocolate frosting. It is light, fluffy and oh so delicious.  The frosting on its own reminds me of a big glass of chocolate milk. The sweetness of the milk chocolate makes the frosting lighter than your traditional chocolate frosting made with either cocoa powder or semi sweet chocolate. 

I decided to keep the cupcakes fairly casual. I didn't use my usual cupcake decorating technique but instead I used an off set spatula to quickly frost these cupcakes. I couldn't wait to dig into them and I love the more relaxed look this frosting technique gives. There is something nostalgic about it. Of course I had to add sprinkles! They brightened up the cupcakes (and the grey weather that we have been having). 

 Vanilla Cupcakes With Milk Chocolate Frosting

Vanilla Cupcakes With Milk Chocolate Frosting

Makes: 1 Dozen

For the Cupcakes 

½ c butter, at room temp

1 c sugar

2 eggs

1 tsp vanilla

1 ½  tsp baking powder

1 ½ c flour

½ tsp salt

½ c milk

For the Frosting

1 c butter, at room temp

3 c powdered sugar

100 g milk chocolate, melted

Directions

Preheat oven to 350F. Line a cupcake pan with cupcake liners and set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed cream together butter and sugar until light and fluffy. Add the eggs, one a time, scraping down the side of the bowl after each addition. Mix until just incorporated. Add in the vanilla. 

In a medium size bowl, whisk together the flour, salt and baking powder. On a low speed, add half of the flour mixture to the wet ingredients. Add the milk, followed by the remaining flour mixture. Mix until just combined. Do not over mix. 

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely. 

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, over medium-high speed cream together butter and powdered sugar until light and fluffy.  Switch to a whisk attachment, over medium speed, mix in melted chocolate. Whisk on medium - high speed for an additional 2-3 minutes or until frosting is light and fluffy.  Once cupcakes are fully cooled, frost as desired.

 Vanilla Cupcakes With Milk Chocolate Frosting

Mocha Cupcakes with Bailey's Buttercream

These mocha cupcakes are a delicious combination of coffee and chocolate! Turn them Irish - and top them with a decadent Bailey's buttercream! Perfect for St. Patrick's Day!

 Mocha Cupcakes with Bailey's Buttercream

St. Patrick's Day is just around the corner. If you asked my boyfriend, he would probably tell you its his favourite holiday. Lol. A day to drink beer and listen to Irish music - he's in.  I knew that I couldn't let St. Patrick's Day pass without making something for the occasion. I used Guinness last year for these brownie sundaes - so this year I wanted to make a dessert with Baileys. Switch things up a bit!

So I know that bakers always say "Trust me! You can't taste the coffee at all!" when we tell you to add coffee to your chocolate cakes. It's true - coffee enhances the chocolate flavour and typically you cannot taste it. However - that was not the goal with these cupcakes. I wanted a hint of coffee flavour to complement the Bailey's buttercream.  So, brew your coffee extra strong! Like double or triple the amount of coffee grounds you would normally use when making coffee. Trust me :) 

 Mocha cupcakes with Bailey's Buttercream

Mocha Cupcakes 

Ingredients 

½ c strong hot coffee

¼ c cocoa powder

1 ½  c flour

½  tsp baking powder

½  tsp baking soda

½  tsp salt

½  c butter, cut into cubes

½  c sugar

½ c brown sugar

2 eggs, at room temperature

1 tsp vanilla

¼ c sour cream

Directions

Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, whisk together coffee and cocoa powder. In another medium bowl, sift together flour, baking soda, baking powder and salt. 

In a small sauce pan, over medium heat combine the butter, sugar and brown sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in vanilla and coffee mixture. Mix until incorporated.  With the mixer on low speed, add the flour mixture. Stir in the sour cream. Mix until just incorporated.

Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full.  Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. 

 

Baileys Buttercream

Directions

In a stand mixer fitted with a paddle attachment beat butter on medium-high speed until light and fluffy

Beat in powdered sugar, one cup at a time, until well combined. Beat in Baileys

Ingredients

1 c butter, at room temperature

3 c powdered sugar 

¼ c Baileys

 Mocha Cupcakes with Bailey's Buttercream