King Baker's Recipe #9: Super S'more Cupcakes

KING BAKER'S RECIPE #9: SUPER S'MORE CUPCAKES

We all know that summer is coming to a close. With schools across the country starting and fall in the air, what better way to celebrate the end of summer with a classic summer treat revamped! 

King Baker's Confectionery is proud to introduce, SUPER S'MORE CUPCAKES! These decadent, delicious, and rich treat will fill your s'more appetite and a perfect way to celebrate summer! Although this treat is called a cupcake, there isn't any cake at all. A Graham cracker base, filled milk chocolate fudge, topped with Marshmallow buttercream. What could be better!?

The Equipment you will need is:
2x Medium Bowls
1x 12 Cupcake Tray and Cupcake Liners
2x Spatulas
Pipping Bags and Pipping Tips


Prep/Creation Time: 20-25 minutes
Baking time: 10 minutes


Ingredients:

Graham Cracker Crust:
2 CUPS of Graham Cracker crumbs
1/4 CUP Granulated Sugar
1/4 TSP Salt
1/2 CUP (1 stick) Melted Butter

Milk Chocolate Fudge:
7 oz Sweetened and Condensed Milk
7 oz Milk Chocolate
3.5 TBSP Butter

Marshmallow Buttercream:
RECIPE WILL COME OUT TOMORROW August 31st!!! ;)

Procedures:

1) Preheat your oven to 350 F

To make the Graham Cracker Crust:

2) Take some graham crackers and ground it up using a mallet, or a food processor.

3) In a medium size bowl, place your graham cracker crumbs, sugar, salt, and melted butter and stir until it's crumbly, but comes together when pinched.

4) Take your cupcake try that is lined with cupcake liners, and place a little bit of the crumb mixture in each liner. Press the crust until it's thin and goes up the sides.

HINT #1: You gotta make sure that the crust is really, really thin! You don't want it so thin that it break, but you want it pretty thin.

5) Place in the oven for 10 minutes to bake. Bake until it's golden brown. When done, take out and let cool.

To make the Milk Chocolate Fudge:

6) In a medium size bowl, place your butter and pour your sweet and condensed milk in the bowl. Place in the microwave in 30 second bursts until the butter has melted and the milk is hot.

7) Once the butter has melted and the milk is hot, place your milk chocolate in the bowl. TIP: Leave the chocolate in the bowl, submerged, in the hot milk for a few minutes without stirring it. After a few minutes stir until combined.

8) Place your fudge in a pipping bag fitted with a think round tip. Grab your cupcake try and start pipping the fudge into the Graham cracker crust. You will probably have left over, Simply put the extra fudge on a foil lined plate and place in the fridge. Once you finish, also place the try into the fridge for the fudge to set.

9) Once set, take the cupcakes out of the fridge. Fill another pipping bag with a star tip, with the Marshmallow Buttercream frosting. Start pipping a swirl on the cupcake.

10) To garnish, place some marshmallow minis, chocolate shavings and a piece of Hershey's Chocolate on top.

These cupcakes are so rich and delicious! Perfect summer dessert!

Happy Baking!