S'mores Cupcakes

Our s'mores cupcakes with crunchy graham cracker, rich chocolate, ganache, and marshmallow toasted to perfection will bring back memories of campfire treats.

Course Dessert

Cuisine American

Keyword Cupcake Recipes, smores recipes

Prep Time 2

Cook Time 20

Total Time 2 20

Servings cupcakes

Calories 515kcal

Author Kathleen

Ingredients

Graham Cracker Base

1 cup graham cracker crumbs
4 tablespoons melted butter
4 tablespoons sugar
1/8 teaspoon salt

Chocolate Cake

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs room temperature
1/4 cup sugar
1/2 cup brown sugar
1/3 cup neutral oil I used grapeseed
2 teaspoons vanilla
1/2 cup buttermilk

Chocolate Ganache Filling

14 ounces chocolate (I used 3-4.65 ounce size Hershey bars)
1/2 cup heavy cream

Marshmallow frosting

4 large egg whites
3/4 cup sugar
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Set Up:

Place muffin liners in a 12 standard-size muffin pan and lightly coat with nonstick spray; set aside. Preheat oven to 350ºF (177ºC).

For Graham cracker layer:

Combine cracker crumbs (1 cup), sugar (4 tablespoons), butter (4 tablespoons), and salt (1/8 teaspoon). The mixture should look like wet sand and hold together when you squeeze it between your palm.
Scoop two tablespoons of crumbs into each liner and press down to compress. *Reserve a tablespoon of crumbs if you want to sprinkle them on top for garnish.
Bake for 5-6 minutes until just barely light brown around the edges. Allow to cool.

For cupcakes

In a medium mixing bowl, sift together flour (3/4 cup), cocoa powder (1/2 cup), espresso (1 teaspoon), baking soda (1/2 teaspoon), baking powder (3/4 teaspoon), and salt (1/4 teaspoon).
In a separate bowl, stir together eggs (2), sugar (1/4 cup), brown sugar (1/2 cup), oil (1/3 cup), vanilla (2 teaspoons), and buttermilk (1/2 cup).
Pour the dry ingredients into the wet mixture and stir until all the dry ingredients are incorporated. Don’t overmix; the batter is relatively thin.
Divide batter between 12 muffin cups. They will be almost full, with only about a 1/2 inch of room at the top.
Bake for 16-18 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.

Chocolate Ganache Filling

Bring heavy cream (1/2 cup) to a boil, remove from heat and add the chocolate (14 ounces).
Allow to sit for 2 minutes, and then stir together until smooth and creamy.
Place in the refrigerator to firm up for at least 2 hours.

Marshmallow Frosting

Remove the bowl of stand-up mixer from the stand. Add egg whites (4), sugar (3/4 cup), and corn syrup (1/4 cup) to the mixing bowl and place over a pot of boiling water, creating a double boiler.
Whisk, by hand, for about 4 minutes until the sugar is fully dissolved and the temperature reaches 110ºF (43ºC). When you rub your fingers together, you shouldn’t feel any sugar.
Return the bowl back to the stand-up mixer with the whisk attachment. Add the cream of tartar (1/2 teaspoon) and vanilla (1 teaspoon) and whip on high for 7 minutes. The mixture should be glossy and fluffy.

To Assemble

With a small knife, core out a portion of the center of each cupcake. Only go about halfway in, making sure to leave some cake intact on the bottom.
Fill each cupcake with chocolate ganache and replace the cake piece that was removed to cover it. Save 2-3 tablespoons of ganache for drizzling at the end.
Generously pipe or spoon the marshmallow frosting on top of each cupcake. Lightly toast the marshmallow with a small kitchen torch. Warn reserved ganache and drizzle overfrosted cupcakes then sprinkle graham cracker crumbs if desired.

Notes

Tamp It Down: After adding the graham cracker mixture to cupcake liners, tamp it down by compacting it with a shot glass or measuring cup to press the crust evenly and firmly into the liners.
Marshmallow Frosting: To toast the frosting, use a kitchen torch. The broiler will make a mess of the frosting, ruining it!

Nutrition