Description
These S’mores Cupcakes are a decadent treat with a graham cracker crust, rich chocolate cake, smooth chocolate ganache filling, and fluffy marshmallow frosting. Perfectly capturing the classic campfire s’mores flavor in a portable cupcake form.
Ingredients
Scale
- 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 (grapeseed recommended)
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- Chocolate Ganache Filling:
- 14 ounces chocolate (3–4 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
Instructions
- Preheat oven: Heat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Make graham cracker base: In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press about 1 tablespoon into the bottom of each cupcake liner. Bake 5 minutes and let cool.
- Prepare chocolate cake: In a bowl, whisk flour, cocoa, espresso powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, sugar, brown sugar, oil, and vanilla. Alternate adding dry ingredients and buttermilk to wet mixture, mixing until smooth.
- Assemble and bake cupcakes: Pour batter over graham cracker bases, filling 2/3 full. Bake 18–22 minutes, until a toothpick comes out clean. Cool completely.
- Make ganache: Heat cream until simmering and pour over chopped chocolate. Stir until smooth. Cool slightly and fill a piping bag. Core cupcakes slightly and pipe ganache into centers.
- Prepare marshmallow frosting: In a heatproof bowl over simmering water, whisk egg whites, sugar, corn syrup, and cream of tartar until warm. Whip in a stand mixer until stiff peaks form, then add vanilla. Pipe frosting on cupcakes.
- Optional: Toast frosting lightly with a kitchen torch. Serve and enjoy.
Notes
- Ensure egg whites are at room temperature for the marshmallow frosting to whip properly.
- Ganache can be made ahead and stored at room temperature.
- Use a kitchen torch for a toasted marshmallow effect.
- Store cupcakes in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: s'mores cupcakes, chocolate cupcakes, marshmallow frosting, graham cracker crust, dessert cupcakes