Description
S’mores Cupcakes
These S’mores Cupcakes are a perfect combination of moist chocolate cupcakes with a crunchy graham cracker crust and a light, fluffy marshmallow frosting. The rich chocolate and toasted marshmallow flavors capture all the magic of s’mores in cupcake form!
Ingredients:
For the Graham Cracker Crust:
1 1/4 cups (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar
For the Chocolate Cupcakes:
1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) boiling water
For the Meringue Marshmallow Frosting:
4 egg whites
1 cup (207g) sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
Chocolate sauce (e.g., Hershey’s Hot Fudge Topping)
Graham cracker crumbs
(for garnish)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
Bake the crusts for 7 minutes, then remove from the oven and set aside.
2. Make the Chocolate Cupcakes:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the egg, buttermilk, and vegetable oil to the dry ingredients, and mix until well combined.
Stir in the vanilla extract to the boiling water, and add it to the cupcake batter. Mix thoroughly.
Pour the batter into the cupcake liners, filling each one a little more than halfway.
Reduce the oven temperature to 300°F (150°C) and bake the cupcakes for 17-19 minutes, or until a toothpick comes out clean.
Once done, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a cooling rack.
3. Make the Meringue Marshmallow Frosting:
Combine the egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixing bowl.
Place the bowl over a saucepan with simmering water (or use a double boiler). Whisk constantly until the sugar is dissolved and the egg whites reach a temperature of 120-140°F (49-60°C). This should take about 4-6 minutes.
Remove the bowl from the heat and beat the mixture on low speed, gradually increasing to high speed, until stiff, glossy peaks form. This should take about 5-7 minutes.
4. Assemble the Cupcakes:
Pipe the marshmallow frosting onto the cooled cupcakes using a piping bag (I used Ateco tip 808).
Drizzle with chocolate sauce and sprinkle with additional graham cracker crumbs if desired.
Total Time: 40 minutes
Yield: 15-18 cupcakes
Calories: Approximately 300-350 per cupcak
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