Ingredients: |
Ingredients: 1/2 c. butter, room temperature
1 c. sugar
3 eggs, room temperature, separated
1 c. milk
1 c. flour
1 1/2 c. graham cracker crumbs
1 tsp. baking soda
2 tsp. baking powder
1/8 tsp. salt
1/3 c. heavy cream
6 oz. Hershey's milk chocolate or semisweet chocolate, chopped
Pinch or two of salt
3 c. Homemade Marshmallow Fluff
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Directions: |
Directions:PreHeat oven to 350ｰ F with the racks in the middle and top positions. Line a standard 12-cup muffin tin with paper liners. Whisk together the graham cracker crumbs, flour, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 5 minutes using a paddle attachment until light and fluffy. Add the egg yolks to the butter mixture one at a time, being sure to beat for 30 seconds for each egg yolk. Make sure your ingredients are room temperature. Add about 1/3 of the graham cracker mixture to the butter mixture, then add some of the milk, and mix with a spatula. Add another 1/3 of the flour, then the rest of the milk and the rest of the flour. Mix well. In a small bowl, beat together the egg whites until they are foamy. Add the egg whites mixture to the butter/graham mixture and fold the mixture until just combined. Scoop the batter into your lined muffin tin, make sure it's only filled 3/4 of the way up because they will rise. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack.
MAKING THE FILLING AND FROSTING:
Heat heavy cream until simmering. Remove from heat and pour over chocolate in a heat-proof bowl. Let sit 5 minutes, then stir until combined and creamy. Set aside to cool until mixture is lukewarm. If the mixture is too runny place it in the fridge briefly to set before filling the cupcakes. Transfer the marshmallow fluff to a piping bag with a 1/2-inch round opening, or small plastic bag with 1/2 inch cut off corner. Transfer chocolate mixture to a plastic bag with the 1/2 inch cut off corner (hold the end or it will run out!)
TO ASSEMBLE:
Using a sharp knife, cut out a cavity in the center of the cupcake. Run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped. Using a pastry bag, pour a small amount of marshmallow filling into each cupcake belly. Then fill the cupcake belly with the chocolate filling until the chocolate just reaches the top. Use a pastry bag again and pipe the marshmallow fluff on top of the cupcake. You can pipe it as high as you'd like (but keep in mind how wide your mouth is).
TO FINISH:
Either use a kitchen torch to lightly toast the frosting, or turn the oven onto broil, and place the cupcakes onto a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely. Even if you do burn them a little, it will just taste like you set your campfire marshmallow a flame. |
This recipe for Hershey S知ores Cupcakes is from