Cupcakes! Who doesn’t love cupcakes?
It’s official, the baking noob bakes! And what better way to start than cupcakes? Even better. S’mores cupcakes!
I have to be honest with you though
I’ve never had a s’more. Like ever. Did I still make a s’more cupcake? Yes I did. Was it delicious? Yes it was! But did it taste like a s’more? Well I do hope a s’more tastes like this.
When thinking on what to do I just couldn’t get s’mores out of my head, I have no idea why, but it did happen. With my mind pleased with s’mores I just let it do the rest. So this is the result, cupcakes!
But let’s talk about food. It’s a simple honey, with a bit of cinnamon, cake. They are good on their own but the chocolate and marshmallow frosting just make them even better. The chocolate filling is a bit different, I recently found out that you could replace condensed milk with evaporated milk (a very big discovery for me, even if it seems obvious now) so the chocolate sauce I’ve been making is with it, I can control how much sugar goes in so that’s awesome! Of course you can use condensed milk just maybe it will be sweeter. Marshmallow frosting, it says it all, if you like marshmallows like i do (specially marshmallow fluff) it’s the perfect icing on a cake!
- 120g of unsalted butter (at room temperature)
- 80g of brown sugar
- 2 large eggs
- 120g (4.1 oz) of milk
- 85g of honey
- 200g of flour
- 1 teaspoon of baking powder
- 1 tablespoon of cinnamon
- 1 teaspoon of salt
- 225g of evaporated milk
- 40g of 70%(or more) chocolate, chopped
- 25g of butter
- 65g of sugar
- 3 egg whites
- 250g of sugar
- 3 tablespoons of water
- Preheat the oven to 180ºC and line a 12 cupcake/muffin pan with cupcake liners.
- In a large bowl or bowl of a standing mixer, cream the butter and sugar, about 3 to 5 minutes. Add the eggs until combined.
- Meanwhile in a separate bowl mix the flour, baking powder, salt and cinnamon.
- In another one the milk and honey.
- Add half of the flour mixture to the butter mixture and mix until combined. Add the milk mixture and the remaining flour and mix until combined.
- Fill your cupcake cases and bake them for 23 to 25 minutes.
- Add all the ingredients, to a sauce pan and mix in a medium-high heat (or on a low heat be carefull not to burn it). The filling is ready when the mixture thickens (more creamy) and starts to pull away from the bottom of the pan. Take it from the heat and let it chill.
- Bring a small pot of water to a simmer.
- Add the whites, sugar and water to your mixing bowl (if not heat proof use a heat proof bowl), place the bowl over the simmering and wisk until the sugar dissolves, about 5 minutes. When dissolved, take it from the heat and beat the mixture starting on a low speed and gradually increasing the speed until stiff peaks form, add the vanilla when it's almost done.
- When the cupcakes are completely cool make a whole, using an apple corer or a chopstick. Fill them with the chocolate using a piping bag or a teaspoon. For the frosting I used a tablespoon to spread it but you can also pipe it.
So excited for my first post!