Smores Cupcake Icing Recipe

Prepare bake and cool cupcakes. Line a second pan with 2 liners this recipe makes about 14 cupcakes.

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Spoon batter with an ice cream scoop into the cupcake liners on top of the baked graham cracker crust and fill ⅔ that your cupcakes dont sink or spill over the sides.

Smores cupcake icing recipe. Forget the campfire this Smores Cupcake Recipe is so incredibly delicious you dont have to wait for summer enjoy these anytime. Sift the flour cocoa powder baking soda baking powder and salt together in a large bowl. Place 12 cupcake liners in a muffin pan.

On medium speed beat butter until fluffy. Scrape down the sides with a. For icing beat meringue powder cold water and half of remaining sugar in large bowl with electric mixer on high speed 5 minutes.

Instructions In the bowl of a stand mixer with the whisk attachment on cream together the butter melted chocolate and melted marshmallow until mostly smooth. Spread or pipe over cooled cupcakes. This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake baked accordingly.

These Smores Cupcakes are made with a homemade chocolate cupcake recipe topped with rich chocolate frosting crushed graham crackers marshmallow meringue. Gradually add remaining sugar and continue to beat 5 minutes or until icing holds stiff peaks. Add 34 cup of VERY hot water into a large bowl.

Insert bag tip 1 into center top of each cupcake. Chill until thickened about 15 minutes. Beat in chocolate then sugar.

Mix in 1 tsp of instant coffee or espresso powder and stir lightly until dissolved. Line a pan with cupcake liners or grease it with butter and flour. Preheat the oven to 350F 177C.

Meanwhile mix marshmallow cream and graham cracker crumbs. Bake for about 17-20. Line a 12-cup muffin pan with cupcake liners.

To make Smores Cake ice chocolate cake layers with Marshmallow Icing. Spoon into plastic freezer bag cut 14 hole in one corner. In another bowl mix the oil.

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