Description
Gooey marshmallow and rich chocolate elevate classic S’mores Cupcakes into a nostalgic dessert sensation. Graham cracker crusts, chocolate cake, and toasted marshmallow frosting deliver campfire memories right to your plate with irresistible sweetness.
Ingredients
Scale
Main Cupcake Ingredients:
- 1 cup graham cracker crumbs
- 2 large eggs
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup whole milk
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Flavor and Finishing Ingredients:
- 1 teaspoon vanilla extract
- 4 ounces (113 grams) semi-sweet chocolate (chopped)
- 1/2 cup heavy cream
Marshmallow Frosting Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cupcake tin by lining it with paper liners and heating the oven to 350°F. This ensures even baking and easy removal of cupcakes.
- Combine dry ingredients including graham cracker crumbs, flour, baking powder, and salt in a mixing bowl. In a separate large bowl, cream butter and sugar until light and airy.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition. Blend in vanilla extract to enhance flavor profile.
- Gradually fold dry ingredients into wet ingredients, alternating with milk. Mix until just combined to maintain a tender cupcake texture. Avoid overmixing.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes until a toothpick emerges clean.
- Allow cupcakes to cool completely on a wire rack while preparing the chocolate filling.
- Create chocolate filling by heating cream until it just simmers. Pour over chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy.
- Once cooled, core the center of each cupcake and fill with chocolate mixture using a piping bag or zip-top bag.
- Prepare marshmallow frosting using a double boiler method. Whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches 160°F.
- Transfer to a stand mixer and whip on high speed until frosting forms stiff, glossy peaks. Incorporate vanilla extract.
- Pipe marshmallow frosting onto cupcakes using a star tip, creating elegant swirls.
- Toast frosting using a kitchen torch until golden brown, or carefully broil for a few seconds to achieve a caramelized finish.
- Optional: Embellish with graham cracker fragments or chocolate squares for a classic s’mores presentation.
Notes
- Always use room temperature ingredients to ensure smooth mixing and even baking of cupcakes.
- Gently fold dry ingredients into wet ingredients to prevent overmixing, which can make cupcakes tough.
- When filling cupcakes with chocolate, insert the piping tip at a slight angle to distribute filling evenly.
- For gluten-free version, substitute graham cracker crumbs with gluten-free graham crackers or almond flour.
- Cool cupcakes completely before filling and frosting to prevent melting and maintain structural integrity.
- Use a candy thermometer for precise marshmallow frosting temperature to ensure food safety and perfect texture.
- Toast marshmallow frosting quickly and evenly by rotating cupcake while using kitchen torch.
- Store cupcakes in airtight container at room temperature for maximum 2 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 36 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg