Mini S’mores Cupcakes
MAKES ABOUT 3 DOZEN MINI CUPCAKES
Mini cupcakes are a chic, modern-day petit our; they have become a avorite or cocktail party des-serts. Although they look equally elegant passed on a tray or displayed on a table, they are morewhimsical and less stuy than traditional options, such as mini ruit tarts or trufes. At Tribeca Treats,the favor combination o s’mores is one o our most popular: The fuy Marshmallow Icing perectlybalances the dark chocolate cake. You can also substitute sweetened white coconut or the grahamcracker crumbs and you have another great classic treat, the “Snowball.”
½ rp Dvl’ Food c bttr (pg 98)½ rp Mrhmllow ing (pg 140)½ up fnly ground grhm rr ( Grhm crr Dough, pg 86)or tor-bought rumb
Preheat the oven to 350˚F. Line a mini mufn pan with paper wrappers.
Using a small ice cream scoop or a tablespoon measure, scoop the Devil’s Food Cake
batter into the prepared pan. (The batter should come halway to two-thirds the wayup the sides o the mini mufn wrappers.)Bake or 12 to 15 minutes, rotating the pan once halway through, until the centers o
the cupcakes spring back to the touch.Remove the cupcakes rom the oven, let them cool slightly in the pan, then fnish cool-
ing them right side up on a wire rack until they reach room temperature.Repeat this process to bake the remaining batter, as necessary.
While the cupcakes are baking and cooling, prepare the Marshmallow Icing, i you
have not already done so. Set it aside.