S’mores Chocolate Cupcakes have a graham cracker crust with chocolate filling and are topped with toasted marshmallows and Vanilla Swiss Meringue buttercream.
S’mores treats always remind me of warm summer nights and the crackling fire. Even though it’s the middle of winter, it doesn’t mean we can’t enjoy these classic treats all year round.
I made these S’mores Chocolate Cupcakes with all the classic elements of campfire s’mores . They are warm, toasty and are totally amazing!
These cupcakes start off with a graham cracker crust baked up with a chocolate cupcake (feel free to use your favorite recipe or a box mix).
I scooped out a piece of the baked cupcakes and filled them in with some melted chocolate and piped on my go to Vanilla Swiss Meringue Buttercream.
For that campfire feel, I also broiled some mini marshmallows until thy were slightly golden and placed a few on top of the piped cupcakes.
To finish them off, I drizzled some more of that melted chocolate and added some crushed graham crackers.
Thewould my ake the perfect dessert for sharing. Just snuggle up and start dreaming of warm summer nights together 🙂
Yields 12
S'mores Chocolate Cupcakes have a graham cracker crust with chocolate filling and are topped with toasted marshmallows and Vanilla Swiss Meringue buttercream. Crushed graham crackers are sprinkled on top for added crunch.
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Ingredients
* 24-30 mini marshmallows
* 1 1/2 cups graham cracker, crumbs
* 7 tablespoons butter, melted
* 1 cup all-purpose flour
* 1 cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup buttermilk, room temperature, shaken
* 1/4 cup sour cream, room temperature
* 1 large egg, at room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup boiling water
* 5 large egg whites
* 1 and 1/2 cups granulated sugar
* 2 cups of unsalted butter, softened and cut into 1 inch cubes
* 2 teaspoons of vanilla extract
* 1/4 teaspoon salt
* 3 ounces semisweet chocolate, finely chopped
* 2 tablespoons butter
Instructions
- Turn oven or toaster oven on broil. Place mini marshmallows on a baking sheet in a single layer. Broil for 2-3 minutes, checking every 30 seconds for doneness as they burn quickly. Remove from oven and set aside.
- Line muffin tins with cupcake liners. Preheat oven to 350 F.
- Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake in preheated oven for about 5-10 minutes until hardened. Remove from oven and allow to cool.
- In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt
- In the bowl of an electric mixer. cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes.
- Lower the speed to medium, add the egg and vanilla extract and mix well.
- In a separate bowl, whisk together the buttermilk, sour cream, and boiling water.
- Turn the mixer to low speed, add half of the buttermilk mixture and alternate with half of the flour mixture. Add the rest of the buttermilk and flour and mix only until just blended.
- Fold the batter with a rubber spatula to be sure it's completely blended.
- With a large cookie scoop, fill the cupcake liners 2/3 full, covering the graham cracker crust.
- Bake in the preheated oven 20 to 23 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Whisk egg whites, sugar and salt in a heat proof stand mixer bowl and place over simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture forms stiff peaks and the bottom of the bowl is cooled to the touch. (about 10-12 minutes).
- Change mixer to beater attachment and turn mixer on low speed. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again. (about 20 minutes).
- Add vanilla extract and turn mixer to medium high speed beating for another 2-3 minutes until the mixture is smooth.
- Add chocolate and butter in a microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval. Repeat until melted.
- Scoop out a piece of the chocolate cupcakes with a cupcake corer or a tiny knife. Fill with chocolate glaze and replace the cupcake tops.
- Fill pastry bag with buttercream fitted with Wiltons's 1M or 2D tip and pipe on cupcakes.
- Fill another pastry bag or ziplock bag and snip a tiny hole. Drizzle chocolate glaze over the buttercream.
- Add two or three mini toasted marshmallows and sprinkle with reserved graham cracker crumbs.
Notes
The cupcakes are best consumed the day they are made.
More S’mores treats:
Salted Caramel S’mores Brownies
Gingerbread Butterscotch S’mores Sandwich Cookies
Gingerbread S’mores Cookie Pizza
