S'mores Cupcakes

Smores Cupcakes 3.jpg

This recipe has been floating around in my brain for a while now. I love everything that s'mores have to offer. Sitting around a fire with friends in warm weather, drinking a beer and roasting marshmellows. That's quite a little piece of heaven if you ask me. These are a basic chocolate cupcake on top of a graham cracker crust and topped with a melted marshmellow frosting. They look much more complicated than they are and they are sure to impress at your next BBQ. People love these babies! Here we go...

Smores Cupcakes 7.jpg

S'mores Cupcakes

Yields 48 cupcakes

Crust:

  • 3c graham crackers, crusted
  • 1/4c sugar
  • 1/4tsp salt
  • 11tbsp unsalted butter, melted

Cupcakes:

  • 1 1/2c granulated sugar
  • 1 1/2 sticks of unsalted butter, room temperature
  • 3 eggs, room temperature
  • 2c flour
  • 3/4c cocoa powder
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/8tsp salt
  • 2tsp vanilla
  • 1c buttermilk

Preheat oven to 350 and place liners in a cupcake pan.

To make the crust, mix melted butter, graham cracker crumbs, salt, and sugar until combined. Place one heaping tablespoon of crust mixture into the bottom of each liner and press down. Bake for 10 minutes.

For the cakes, cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.

In a separate bowl, sift flour, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with crust until almost full. Bake for 16-18 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Smores Cupcakes 5.jpg

Gooey Marshmallow Frosting

Yields enough for 48 cupcakes

  • 4 egg whites, room temperature
  • 1c sugar
  • 1/2tsp cream of tartar
  • 1tsp vanilla

Whisk egg whites, sugar, and cream and tartar in a double boiler over medium-high heat. Whisk frequently until mixture reaches 160 degrees (I used a candy thermometer). Transfer mixture into bowl of electric mixer fitted with a whisk attachment. Beginning at low speed, gradually increase speed to medium-high until stiff peaks form, about 5-7 minutes. Mix in vanilla.

I piped my frosting on with a 1M Wilton tip and then used a creme brulee torch to toast the marshmallow topping. This is what impressed people mostly I think. If you don't have a torch you could top with a chocolate drizzle and some crusted graham crackers. I've read that you can't just stick the cupcakes under the broiler, so I feel like I should mention that, but that sounds like a terrible idea anyway. Just splurge and by the torch. Think about all those creme brulees and lemon meringue pies you could toast...

Smores Cupcakes 1.jpg
Smores Cupcakes 4.jpg

Looking for more chocolate creations? Try these Chocolate Mint Cupcakes, Chocolate Banana Cupcakes, or Chocolate Potato Chip Cupcakes!

7 Comments