Campfire Cupcakes
- Anthology of Crumbs
- Oct 6
- 1 min read
1
Searing the Beef
Cupcakes keep best at room temperature for up to 2 days when loosely covered. Avoid refrigeration, as it dulls the shine of the icing. For extra richness, drizzle leftover ganache over the toasted tops just before serving.
Notes
1
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2
Combine graham crumbs and melted butter. Divide among liners, pressing gently into place. Bake 8–10 minutes until lightly golden; cool.
3
In a stand mixer, combine flour, sugar, cocoa, baking soda, baking powder, and salt on low speed.
4
Melt chocolate over a double boiler until smooth, then allow to cool slightly.
5
Whisk milk, sour cream, melted butter, eggs, and vanilla. Add to dry ingredients along with melted chocolate, mixing until smooth.
6
Divide batter among liners and bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely on a rack.
7
Once cool, cut a small well in each cupcake and spoon in Chocolate Ganache.
8
Pipe Marshmallow Cloud Icing on top, then lightly toast with a kitchen torch until golden.
Instructions
1 cup graham cracker crumbs
¼ cup (55 g) unsalted butter (melted)
1½ cups (160 g) all-purpose flour
1 cup (200 g) granulated sugar
¾ cup (85 g) Dutch-processed cocoa powder
1 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tbsp (35 g) semi-sweet chocolate chips
1 cup whole milk (room temperature)
¼ cup sour cream (room temperature)
¼ cup unsalted butter (melted)
2 large eggs (room temperature)
1 tsp pure vanilla extract
1 batch Chocolate Ganache
1 batch Marshmallow Cloud Icing
Campfire Cupcakes
Anthology of Crumbs
Layers of graham, chocolate, and toasted Marshmallow Cloud Icing bring the spirit of the campfire indoors. Each cupcake is soft, rich, and crowned with a swirl that toasts into golden peaks. These cupcakes are reminiscent of evenings spent beneath open skies.
Servings :
12
Calories:
Prep Time
30 min
Cooking Time
20 min
Rest Time
0
Total Time
50 min
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