Here’s a little twist on the s’more cupcake. I decided to try some with white cake and chocolate icing to see how it would turn out and the results were pretty darn good if I do say so myself!
1 cup sugar• 1 3/4 cups cake flour (not all-purpose)• 1 1/2 teaspoons baking powder• 1/2 teaspoon baking soda• 1/2 teaspoon salt• 1/4 cup unsalted butter• 2 large eggs• 1/3 cup sour cream• 1/4 cup canola oil• 1 tablespoon pure Tahitian vanilla extract• 2/3 cup (160 ml) whole milk
Preheat oven to 350° Mix wet and dry ingredients separately and then 1 third at a time mix the dry into the wet. This tends to be quite a liquid cake batter. So don’t worry about that. For cupcakes pour the batter into a large Ziploc and snip off one corner. Use the bag as a piping bag and fill your cupcake liners a little more than half full. Bake for 14 minutes and then test to see if they are done. Use the toothpick test here. The cupcakes should be white. They should not turn a golden brown. If they are not quite done check at two-minute intervals until they are. If the turn brown they will be overcooked. When the cupcakes are done be sure to remove them from the tins to cool. This will prevent over cooking.
Chocolate Fudge Frosting
1/2 cup butter• 4 ounces unsweetened chocolate chopped• 3 3/4 cups icing sugar• Cream as needed• 2 tsp vanilla extract
Melt the butter and chocolate in a double boiler or in your chocolate melter. Allow the chocolate to cool while you mix the other ingredients. Once the ingredients are mixed slowly add the chocolate and keep mixing the icing until it becomes the consistency that you are looking for.
I piped the icing on and then placed marshmallows all around the edges. I finished them off by topping them with a mini Hershey bar and a sprinkle ofGraham wafer crumbs. They were delicious! I hope you try them and I hope you enjoy them!