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S’mores Cupcakes

  • Author: Sophie Carter
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x

Description

These homemade S’mores Cupcakes feature a buttery graham cracker base, moist chocolate cupcakes, rich chocolate ganache, and fluffy homemade marshmallow frosting. A delicious twist on the classic campfire dessert, perfect for parties and special occasions.

Ingredients

Scale

Graham Cracker Base

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

Chocolate Cupcakes

  • 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

  • 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

Instructions

  1. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the crumbs are evenly moistened.
  2. Line a standard muffin pan with cupcake liners. Divide the graham cracker mixture between the liners and press firmly into the bottoms.
  3. Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a mixing bowl.
  4. In a separate bowl, combine the eggs, granulated sugar, brown sugar, neutral oil, and vanilla. Whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, incorporating the buttermilk and mixing until just combined. Avoid overmixing.
  6. Divide the chocolate batter evenly among the prepared muffin cups over the graham cracker bases.
  7. Bake according to the recipe’s specified baking temperature and timing, checking for doneness with a toothpick inserted into the center. Cool completely.
  8. Place the chocolate in a heatproof bowl. Heat the heavy cream until hot and pour it over the chocolate. Let it sit briefly, then stir until smooth and glossy. Allow the ganache to cool slightly.
  9. Combine the egg whites, sugar, corn syrup, and cream of tartar in a heatproof mixing bowl. Heat gently while whisking continuously until the sugar dissolves and the mixture reaches a safe temperature for preparing meringue.
  10. Beat the egg-white mixture with an electric mixer fitted with a whisk attachment until thick, glossy, and fluffy. Add the vanilla extract and mix until incorporated.
  11. Once the cupcakes are completely cool, add the chocolate ganache to the centers or tops.
  12. Transfer the marshmallow frosting to a piping bag and pipe generous swirls over the cupcakes, or spread it with a spoon or spatula.

Notes

  • Use room-temperature eggs for a smoother cupcake batter.
  • Allow the cupcakes to cool completely before adding the ganache and marshmallow frosting.
  • Whip the marshmallow frosting until glossy and thick enough to hold its shape.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Recipes
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 480 kcal
  • Sugar: 38 g
  • Sodium: 250 mg
  • Fat: 29 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 45 mg

Keywords: S'mores Cupcakes, chocolate s'mores cupcakes, graham cracker cupcakes, marshmallow frosting cupcakes, chocolate ganache cupcakes

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Find it online: https://fitsavage.com/smores-cupcakes/