Cookin’ with Rural Revolution…S’mores Cupcakes

My oldest daughter is a big fan of www.Bakerella.com and decided to use one of her recipes for a cupcake baking contest at her school.  She was excited to be a judge for the other 2 grade levels and got try over 40 different kinds of cupcakes! Unfortunately, this recipe didn’t win for her grade level, but happy to say that a recipe with BACON did, lol. Anyway, this is a really delicious recipe that she got here:

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I didn’t get pictures before this point, as I was at work and forgot to ask for pictures.  Memory’s shot.

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I can. not. believe. that I didn’t get a picture of the ganache (this may or may not have been because I was too busy trying it) !!  But at this point, you spoon over the ganache and add marshmallows and torch with a (kitchen) torch. Bakerella used 1 large marshmallow and didn’t torch it.

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S’more Cupcakes (straight from www.Bakerella.com)

Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

(we used mini marshmallows on top)

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.

Enjoy!

Yum!

Carmen

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{Bacon} Sweets for your Sweet – Cookin’ with Rural Revolution – Bacon Toffee Bark

BACON TOFFEE BARK

1 package of bacon

1.5 sticks real butter

3/4 cup brown sugar

1.5 packages of semi-sweet chocolate chips

sea salt

Preheat oven to 350 degrees. Line cookie sheet with parchment or foil.  Add an even layer of pre-cooked bacon (you can cook it or buy pre-cooked) that’s been torn into bite sized pieces (the crispier, the better).

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Melt butter and then add brown sugar in a pan. Let boil for about 5 minutes while stirring continuously. Be careful not to let it burn.

When it’s “fluffy-ish”, it’s done.

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Pour toffee mixture over pan of bacon.

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Pop in the oven for 5 minutes.  Take out of the oven and add a bag and a half of chocolate chips.

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Pop in the oven for 5 more minutes.

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Take out of the oven and spread chocolate chips over entire pan.

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Add a generous amount of sea salt.

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Place in freezer for 30 minutes, take out and  break into small pieces with a butter knife.

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Perfect for gift-giving for Valentine’s Day or any other holiday because, who doesn’t love sweet and salty…and bacon?!

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 Enjoy!

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YUMMMMMMMM!

~Carmen

 

The Chicken Chick