Molten Super S'mores Cake
By Wilton
ITEM # 0965875P121
Shop Supplies
Print Description
Crafting Time
1-2 Hours
Skill Level
Beginner
DESCRIPTION +

SUPPLIES & TOOLS:

  • CAKE
    • 2/3 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup (1 stick) butter or margarine, softened
    • 2 eggs
    • 1/4 cup milk
    • 3 ounces unsweetened chocolate, melted
    • 1 teaspoon vanilla extract
    • 1 package (5.1 oz.) soft-center milk chocolate truffles, unwrapped
  • ICING
    • 1 tablespoon Wilton Meringue Powder
    • 1/4 cup cold water
    • 1/3 cup granulated sugar, divided
    • 4 graham crackers, divided
    • 1 bar (1.55 oz.) milk chocolate, broken into 12 pieces

DIRECTIONS:

Makes 12 cupcakes.
1. Preheat oven 350°F. Prepare muffin pan with baking cups.
2. In medium bowl, combine flour, baking powder and salt.
3. In large bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs one at a time, mixing after each addition. Add milk, melted unsweetened chocolate and vanilla; beat until well combined. Add flour mixture and beat until just incorporated. Fill each baking cup 1/3 full. Drop a truffle onto the batter. Spoon remaining batter into pan until cup is 2/3 full.
4. Bake 22-24 minutes or until tops of cupcakes spring back when touched. Cool in pan on cooling grid 8 minutes. Remove cupcakes from pan. Cool completely before icing.
5. For icing, beat meringue powder, cold water, and half of sugar in large bowl with electric mixer on high speed 5 minutes. Gradually add remaining sugar and continue to beat 5 minutes or until icing holds stiff peaks. Spread or pipe over cooled cupcakes. Preheat broiler. Broil cupcakes 2-3 minutes, or until icing browns lightly.
6. Crush one graham cracker into crumbs. Break remaining graham crackers into pieces. Sprinkle crumbs over icing; garnish with remaining graham crackers and chocolate pieces.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

Items
Wilton® Meringue Powder 4 oz.
By Wilton
ITEM # 2794691
$4.49 /yd Reg. $5.99 /yd
25% off Wilton Foodcrafting
QTY
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Available the same day if ordered by 5pm.

SUPPLIES & TOOLS:

  • CAKE
    • 2/3 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup (1 stick) butter or margarine, softened
    • 2 eggs
    • 1/4 cup milk
    • 3 ounces unsweetened chocolate, melted
    • 1 teaspoon vanilla extract
    • 1 package (5.1 oz.) soft-center milk chocolate truffles, unwrapped
  • ICING
    • 1 tablespoon Wilton Meringue Powder
    • 1/4 cup cold water
    • 1/3 cup granulated sugar, divided
    • 4 graham crackers, divided
    • 1 bar (1.55 oz.) milk chocolate, broken into 12 pieces

DIRECTIONS:

Makes 12 cupcakes.
1. Preheat oven 350°F. Prepare muffin pan with baking cups.
2. In medium bowl, combine flour, baking powder and salt.
3. In large bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs one at a time, mixing after each addition. Add milk, melted unsweetened chocolate and vanilla; beat until well combined. Add flour mixture and beat until just incorporated. Fill each baking cup 1/3 full. Drop a truffle onto the batter. Spoon remaining batter into pan until cup is 2/3 full.
4. Bake 22-24 minutes or until tops of cupcakes spring back when touched. Cool in pan on cooling grid 8 minutes. Remove cupcakes from pan. Cool completely before icing.
5. For icing, beat meringue powder, cold water, and half of sugar in large bowl with electric mixer on high speed 5 minutes. Gradually add remaining sugar and continue to beat 5 minutes or until icing holds stiff peaks. Spread or pipe over cooled cupcakes. Preheat broiler. Broil cupcakes 2-3 minutes, or until icing browns lightly.
6. Crush one graham cracker into crumbs. Break remaining graham crackers into pieces. Sprinkle crumbs over icing; garnish with remaining graham crackers and chocolate pieces.