How to Make Smore Cupcakes

Step-by-Step Guide

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   Step 1: Create a double boiler.

   Mix all ingredients together until fully combined. ,, Scoop a heaping tablespoon of the mixture into each cupcake paper.
   
   Press down to cover the bottom of the lining.
   
   Set them on the side. , Add in the brown sugar.
   
   Beat on medium-high until light and fluffy for about 3 minutes. , Beat for 30 seconds after each.
   
   Set aside. ,,, Beat to combine. ,, Bake for 20 to 22 minutes, rotating the pans halfway through.
   
   Cupcakes are done when a toothpick inserted in the center comes out clean.
   
   Careful not to let bottoms burn. ,, Fill each hole with chocolate fudge.
   
   You can put the top back on to prevent the marshmallow frosting from seeping in. , Sprinkle the gelatin and let the mixture soften for 5 minutes. , Cover with a lid and bring to a boil.
   
   Remove the lid and swirl the contents until the syrup reaches 238ºF/114ºC on a candy thermometer. , Running down the side avoids splattering. , This may take up to 12 minutes to achieve. ,,,,,
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   Step 2: Add the butter

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   Step 3: vanilla

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   Step 4: milk and chocolate pieces in the top boiler.

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   Step 5: Allow to cool and use when ready.

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   Step 6: Combine the cup of graham cracker crumbs and 1/4 cup melted butter.

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   Step 7: Beat the 1/2 cup of butter on high speed until soft or for about 30 seconds.

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   Step 8: Add eggs one at a time.

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   Step 9: Mix the graham cracker crumbs

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    Step 10: baking powder

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    Step 11: and salt together in a bowl.

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    Step 12: Measure out the milk and vanilla in a separate bowl.

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    Step 13: Add the flour and milk mixture to the butter and sugar mixture.

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    Step 14: Fill cupcake cups with cake batter; about 2/3 to 3/4 full.

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    Step 15: Place muffin tins on the middle rack of a preheated 350ºF/180ºC degree oven.

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    Step 16: Remove the cupcakes and let it cool down for 20 to 30 minutes.

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    Step 17: Use a knife and cut a hole into the cupcakes.

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    Step 18: Pour the 1/3 cup of cold water into a bowl of an electric mixer.

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    Step 19: Place the sugar

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    Step 20: corn syrup

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    Step 21: and 1/3 cup water in a medium saucepan.

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    Step 22: Whisk the gelatin mixture on a low speed and slowly pour the syrup in a steady stream down the side of the bowl.

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    Step 23: Gradually raise the speed to high and beat the mixture until it's thick

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    Step 24: and almost tripled in volume.

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    Step 25: Add the vanilla and beat for 30 seconds to combine.

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    Step 26: Use the marshmallow frosting right after beating.

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    Step 27: Top each filled cupcake with marshmallow frosting with a greased spatula.

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    Step 28: Decorate with chocolate drizzles and graham cracker crumbs.

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    Step 29: Finished.

Detailed Guide

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