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S'mores Cupcakes

 
One serving costs about $0.5

$0.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre american
spoonacular Score:13%

Spoonacular Score: 13%

 

The recipe S'mores Cupcakes could satisfy your American craving in approximately 45 minutes. This recipe serves 24 and costs 49 cents per serving. This dessert has 246 calories, 4g of protein, and 11g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have baking powder, milk, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so excellent. Try S'mores Cupcakes, S'mores Cupcakes, and S'mores Cupcakes for similar recipes.

Ingredients

Servings:
1.5 tsps
1.5 tsps baking powder
baking powder
1.5 tsps
1.5 tsps baking soda
baking soda
6 oz
6 oz bittersweet chocolate
bittersweet chocolate
0.75 cups
0.75 cups cocoa powder
cocoa powder
0.5 tsps
0.5 tsps cream of tartar
cream of tartar
8 large
8 large egg whites
egg whites
2 large
2 large eggs
eggs
1.75 cups
1.75 cups flour
flour
1.5 cups
1.5 cups graham cracker crumbs
graham cracker crumbs
1 tsp
1 tsp salt
salt
2 cups
2 cups sugar
sugar
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
2 tsps
2 tsps white vanilla extract
white vanilla extract
0.5 cups
0.5 cups vegetable oil
vegetable oil
1 cup
1 cup water
water
1 cup
1 cup whole milk
whole milk
1.5 tsps baking powder
1.5 tsps
baking powder
1.5 tsps baking soda
1.5 tsps
baking soda
6 oz bittersweet chocolate
6 oz
bittersweet chocolate
0.75 cups cocoa powder
0.75 cups
cocoa powder
0.5 tsps cream of tartar
0.5 tsps
cream of tartar
8 large egg whites
8 large
egg whites
2 large eggs
2 large
eggs
1.75 cups flour
1.75 cups
flour
1.5 cups graham cracker crumbs
1.5 cups
graham cracker crumbs
1 tsp salt
1 tsp
salt
2 cups sugar
2 cups
sugar
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract
2 tsps white vanilla extract
2 tsps
white vanilla extract
0.5 cups vegetable oil
0.5 cups
vegetable oil
1 cup water
1 cup
water
1 cup whole milk
1 cup
whole milk

Equipment

muffin liners
muffin liners
plastic wrap
plastic wrap
mixing bowl
mixing bowl
stand mixer
stand mixer
kitchen thermometer
kitchen thermometer
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
whisk
whisk
oven
oven
frying pan
frying pan
muffin liners
muffin liners
plastic wrap
plastic wrap
mixing bowl
mixing bowl
stand mixer
stand mixer
kitchen thermometer
kitchen thermometer
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
whisk
whisk
oven
oven
frying pan
frying pan


Instructions

  1. To make the graham cracker crust: Preheat oven to 350 degrees F. Line two cupcake pans with liners.
  2. In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, stirring well to combine. Place about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to pack the crumbs. (I used a vitamin bottle wrapped in plastic wrap.) Sprinkle a small amount of chopped chocolate on top of the graham cracker crust. Bake for 5 minutes or until the crust is golden. Remove from the oven and maintain the oven temperature.
  3. To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed just to combine. In a mixing bowl, whisk together eggs, milk, vegetable oil and vanilla. With the mixer speed on low, add the wet ingredients to the dry ingredients and mix for 30 seconds. Scrape down the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir to combine (batter will be very thin).
  4. Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  5. To make the frosting: Combine egg whites, sugar and cream of tartar in a large heatproof bowl. Place bowl on top of a saucepan filled with water, making sure the bottom of the bowl does not touch the water. Heat the mixture over simmering water, whisking constantly until the sugar is dissolved (about 5 minutes, or until the temperature reads 140 degrees F on a thermometer).
  6. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed and gradually increase to medium-high speed until stiff, glossy peaks form (about 5-7 minutes). Add vanilla and mix until combined. Use immediately.
  7. Frost cupcakes as desired. Toast marshmallow frosting with a kitchen torch.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
1.5 teaspoons baking powder
1.5 teaspoons baking soda
6 ounces bittersweet chocolate
¾ cups cocoa powder
½ teaspoons cream of tartar
8 larges egg whites
2 larges eggs
1.75 cups flour
1.5 cups graham cracker crumbs
2 cups sugar
5 tablespoons unsalted butter
2 teaspoons vanilla extract
2 teaspoons white vanilla extract
½ cups vegetable oil
1 cup whole milk
Price
$0.04
$0.01
$3.83
$1.04
$0.11
$1.60
$0.62
$0.29
$1.40
$0.55
$0.60
$0.60
$0.60
$0.44
$0.33
$12.05

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
248 Calories
4g Protein
11g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
248
12%

Fat
11g
18%

  Saturated Fat
7g
46%

Carbohydrates
33g
11%

  Sugar
21g
24%

Cholesterol
25mg
8%

Sodium
232mg
10%

Alcohol
0.23g
1%

Caffeine
12mg
4%

Get Enough Of These
Protein
4g
9%

Manganese
0.27mg
13%

Selenium
8µg
12%

Copper
0.22mg
11%

Phosphorus
96mg
10%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Magnesium
34mg
9%

Fiber
1g
8%

Vitamin B1
0.1mg
6%

Folate
23µg
6%

Potassium
175mg
5%

Vitamin B3
0.88mg
4%

Zinc
0.65mg
4%

Calcium
40mg
4%

Vitamin A
118IU
2%

Vitamin E
0.35mg
2%

Vitamin B5
0.2mg
2%

Vitamin B12
0.12µg
2%

Vitamin K
1µg
2%

Vitamin D
0.27µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need

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