Ingredients
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4,8,1/4
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2,3/4,2
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3,2,1/4
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1/8
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1/2
-
-
-
-
-
-
-
-
-
-
Directions
Sharing these from the archive for National Smores Day! Madison loved helping me in the kitchen. I put those little hands to work. I also made the cupcakes a day ahead, then made the meringue the following day which worked out perfect.,I adapted this recipe from Kyra Bussanichs cookbook, Sweet Cravings. Such a great cookbook for gluten-free desserts. I met Kyra a few months ago, she was the first gluten-free winner of Food Networks Cupcake Wars where she beat out non-gluten free cupcakes on the show which is pretty impressive. Although her recipes are all gluten-free, they are obviously not light so it took some work to cut the calories but I loved the final result. Her original recipe uses heavy cream in her chocolate ganache filling, but these worked out well using evaporated milk instead. I made some other modifications and everyone enjoyed them.
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Steps
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1
Done
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Line a Mini Muffin Pan With 24 Liners and Set Aside |
|
2
Done
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Crush the Cookies (using Blender or Rolling Pin) and Put the Crumbs in a Bowl; Stir in Butter and Brown Sugar, used My Fingers to Combine Well Until It Resembles Coarse Crumbs. |
|
3
Done
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Divide About 1 Tbsp of Crumbs Into Muffin Liners and Press Down. Bake For About 10 Min Then Lower Oven Temp to 325f. |
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4
Done
|
Place the Chopped Chocolate in a Large Bowl. in a Sauce Pan Heat the Milk For the Chocolate Filling Until Its Just About to Boil, Remove from Heat Before It Boils. |
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5
Done
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Pour the Milk Over the Chocolate and Let Stand For a Moment to Let the Chocolate Melt, Then Whisk to Combine Well. |
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6
Done
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in a Separate Bowl, Beat the Eggs Well. Slowly Add a Small Amount Ofthe Chocolate Mixture to the Eggs (about Cup at a Time) in 3additions, You Want to Make Sure You Dont Scramble the Eggs So Whiskvigorously After Each Addition Until All of the Eggs and Chocolate Aremixed Together. |
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7
Done
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Fill the Muffin Liners Almost to the Top. |
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8
Done
|
Bake For 10-12 Minutes Until It Sets. Let Cool and Start Your Meringue. |
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9
Done
|
Stir Together the Sugar and Water in a Small Sauce Pan and Heat on High Heat Until Boiling and and It Starts to Turn a Nice Amber Color, 5 Min, Turn Off the Heat and Swirl in the Pan For Another Minute |
