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Campfire Cupcakes

July 5, 2012

I was supposed to start working this past Monday, but the Fourth of July holiday kind of messed that up. Sooo, I have one more week of freedom before I enter the real world… for the rest of my life.

As I mentioned earlier on my “Monday Bites…” post I finally got a new KitchenAid Mixer (this is huge for me)! I feel like my blog just got a facelift. Inspiration, alas!

The first thing I did after tearing apart the box and cleaning my KitchenAid was to name it Lucy. It’s going to be a beautiful relationship, I just know it. The first thing I made were cupcakes for my good friend, Mary’s wedding. Now that I have a stand mixer I was able to do something a little more challenging and made Strawberry Cupcakes with Strawberry Meringue Buttercream Frosting, it’s like strawberry ice cream in frosting form. So delicious. And seasonal!

But I couldn’t stop after making just one recipe. Immediately after making cupcakes for Mary I made Campfire Cupcakes for the Fourth of July holiday. It’s kind of a revamped version of S’mores, one of my all-time favorite dessert inspirations. It’s a chocolate cupcake with a toasted marshmallow frosting and a malted Belgian chocolate frosting. Yum.

I’m kind of obsessed with it. I haven’t been this proud of a baked good in a loooong time. I just wish I had people to feed it to so I didn’t have to eat it all myself :/.

Campfire Delight Cupcakes recipe from Sweetapolita:

Rich & Dark Chocolate Cupcakes:

1 ¾ cups all-purpose flour

2 cups granulated sugar

¾ cup extra dark cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 eggs

1 cup strong black coffee (can be hot)

1 cup buttermilk, room temperature

½ cup vegetable oil

1 tablespoon pure vanilla extract

  1. Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners.
  2. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
  3. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Malted Belgian Chocolate Frosting;         

½ lb butter (2 sticks or 1 cup) at room temperature

1 cup icing sugar (confectioners’ or powdered)

1 ½ teaspoons pure vanilla extract

1/3 cup malted milk powder

4 oz (125 g) bittersweet chocolate, chopped and melted

¼ cup whipping (35% fat) cream

Pinch of salt

  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and and malted milk powder and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and salt, and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.

Toasted-Marshmallow Filling         

8 large white marshmallows

½ cup icing sugar (confectioners’ or powdered)

¼ lb butter (1 stick, or 1/2 cup) at room temperature

½ teaspoon pure vanilla extract

4 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)

Pinch of salt

  1. Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.

Assembly of the Campfire Delight Cupcakes

  1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
  2. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.
  3. Fill a large pastry bag (18″) fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  4. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.

Makes 24 Cupcakes

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