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S’mores Cupcakes

S’mores Cupcakes: Indulge in Nostalgic Campfire Bliss

Delight in these S’mores Cupcakes, a nostalgic dessert that perfectly blends crunchy graham cracker, rich chocolate, and fluffy marshmallow frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup Graham cracker crumbs gluten-free option available
  • 5 tablespoons Melted butter coconut oil can be used for vegan
  • 1/4 cup Sugar using brown sugar adds flavor
Cupcake Batter
  • 1 cup All-purpose flour can substitute with gluten-free blend
  • 1/2 cup Unsweetened cocoa powder or Dutch-process cocoa
  • 1 teaspoon Espresso powder optional
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 Eggs
  • 3/4 cup Brown sugar or coconut sugar for lower glycemic
  • 1/2 cup Neutral oil grapeseed oil recommended
  • 1 teaspoon Vanilla extract
  • 1/2 cup Buttermilk milk with vinegar or lemon juice works
Ganache Filling
  • 8 ounces Chocolate bars dark or milk chocolate
  • 1/2 cup Heavy cream
Marshmallow Frosting
  • 2 Egg whites
  • 1/4 cup Corn syrup can use agave syrup
  • 1/4 teaspoon Cream of tartar optional

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • Double boiler
  • Kitchen torch

Method
 

Preparation
  1. Preheat oven to 350°F (177°C) and line a muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until wet sand texture. Press into cupcake liners.
  3. Bake crust for 5-6 minutes until slightly browned.
  4. Sift flour, cocoa powder, baking powder, baking soda, and espresso powder in one bowl.
  5. In another bowl, whisk eggs, brown sugar, oil, vanilla, and buttermilk until smooth. Combine with dry ingredients, mixing gently.
  6. Fill each cupcake liner 2/3 full with batter and bake for 16-18 minutes until a toothpick comes out clean.
  7. Allow cupcakes to cool completely on a wire rack.
Filling and Frosting
  1. Heat heavy cream in a saucepan until simmering, pour over chocolate and stir until smooth. Refrigerate to firm up.
  2. For frosting, combine egg whites, sugar, and corn syrup over a double boiler. Stir until sugar dissolves and then whip until fluffy.
  3. Remove centers of cupcakes, fill with ganache, and top with marshmallow frosting. Toast frosting with kitchen torch until golden.

Notes

For the best results, ensure egg whites are at room temperature before whipping. Store in an airtight container for up to 3 days.