Halloween is around the corner so I made some awesome Smores Chocolate Browned Butter Cupcakes with crushed buttered pretzles that are easy to decorate and will be a huge hit at your party!
Knowing how much I suck at decorating cakes and cupcakes, I wanted to come up with a recipe for halloween cupcakes that would be foolproof and easy to decorate. I’m really good at making baked goods taste great, but am seriously challenged in the department of fancy buttercream piping skills. I knew I could easily pipe a simple mound/pyramid of meringue, so I racked my brain on what else to do to make it look fun and festive for a party.
The great thing about these mini cupcakes is they can be served at ANY kind of party. I think they are exceptionally fun for a fall-themed or Halloween party because of the torched meringue and smores flavor. By all means, make these into mini cupcakes or full-size ones. Either way they will be delicious!
So let’s dive into the recipe and talk about some really simple cupcake decorating hacks.
First we have browned butter… we take God’s greatest culinary creation and turn it into nutty and aromatic melted goodness and pour it into the cake batter. I recently posted a recipe for Chocolate Browned Butter Peanut Butter Mini Cupcakes and planned on using that recipe for this one, but realized I was topping it with meringue and was going to need an ENORMOUS amount of egg whites for the cake and meringue, and decided to go with an oldie but goodie recipe instead: Chocolate Browned Butter Cake. Keep in mind this is a gluten free recipe, but you can substitute cake flour for gluten free flour.
To decorate the cupcakes, I torched the meringue, drizzled chocolate sauce over them, and topped with crushed buttery pretzel crumbs!
HOW TO MAKE MERINGUE
While the cupcakes are baking, I started making my meringue. Look guys, if you’ve made meringue in the past, chances are you’ve whipped sugar into egg whites and called it a day. This does NOT result in a stable and silky meringue unfortunately. It will likely have an awful silvery hue to it that doesn’t take good either. The best way to make a meringue is to melt sugar, water, and corn syrup together until it reaches 244 degrees Fahrenheit, and slowly pour in into whipping egg whites. I know, I know. That sounds like too much work, but it’s actually unbelievably simple because the Kitchenaid mixer is doing all the whipping for you.
The result is a silky and luscious cupcake topping that can be torched for an all natural marshmallow alternative!
TOOLS FOR DECORATING CUPCAKES
*These are affiliate links:
Brulee Torch for best results (you can also just use a long candle lighter!)
For the pretzel crumbs, I just crushed a handful of pretzels and sautéed them in butter for one minute or less. They are the perfect crunch component for the smores cupcakes. No crust needed!
Comment below if you get a chance to make these little nuggets!
Bon Appetit Ya’ll,
Chocolate Browned Butter Smores Cupcakes
- Chocolate browned butter cake recipe link below
- For the Meringue
- 9 egg whites
- 3/4 cup sugar
- 1 Tbsp corn syrup 26 grams
- 2 Tbsp water 24 grams
- For the Chocolate sauce
- 1/2 cup bittersweet or semisweet chocolate chips
- 1 Tbsp heavy cream
- For the Pretzels
- 1/4 cup pretzels crushed
- 1 Tbsp butter
- Make the chocolate browned butter cake and divide into mini cupcake pan(recipe link below). Let cool on a cooling rack.
- For the Meringue
- Add the sugar, water, and corn syrup into a small saucepan. Heat over medium heat and insert a candy thermometer. Simmer until it reaches 244 degrees Fahrenheit.
- Add egg whites to a stand mixer. Start whipping on low speed while the sugar syrup is simmering.
- When the sugar syrup reaches 244 degrees, slowly pour into the stand mixer with it on medium speed in between the whisk and the bowl to ensure it doesn't stick to the sides of the bowl. Once all the syrup is added, turn the speed to high and whip until the outside of the bowl is cool to the touch. This might take 10-15 minutes.
- For the chocolate sauce
- Melt the chocolate chips in the microwave for 10 second intervals until it's almost melted. Stir in the heavy cream until it's all melted together. You can also melt the chocolate over a double boiler too.
- For the pretzels
- Crush the pretzels and sauté in a small saucepan with the butter for about one minute or less just to barely toast and melt the butter.
- Pipe the meringue in a mound/pyramid shape. Drizzle the chocolate sauce over the cupcakes. Top with the buttered pretzels.