Toasted S'mores Cupcakes
These toasted s'mores cupcakes are the perfect summer dessert. It is a moist chocolate cupcake on a graham cracker crust. It is filled with hot fudge and topped with a toasted marshmallow meringue.
Servings: 12 cupcakes
Calories: 345kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs
- ¼ cup Brown sugar packed light or dark
- 5 tablespoon Unsalted butter melted
Chocolate Cupcakes
- 1 cup All-purpose flour
- ¾ cup White granulated sugar
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ cup Oil canola or vegetable
- ½ teaspoon Pure vanilla extract
- ½ cup Buttermilk room temperature
- 2 Large eggs room temperature
- ½ cup Hot water
- 11 oz Hot Fudge for filling
Marshmallow Meringue
- 3 Egg whites room temperature
- ¾ cup White granulated sugar
- ¼ teaspoon Creme of tartar
- 1 teaspoon Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.
- Use a food processor/blender and blend a whole packet of graham crackers into fine crumbs. Combine graham cracker crumbs, brown sugar, and melted butter until all combined.
- Scoop 1 tablespoon of the crust into each muffin cup. Use a spice jar or the back of ⅛ measuring cup to compact the crust.
Chocolate Cupcake
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Heat the water in a saucepan until hot and steaming. In a small bowl, mix the buttermilk, oil, vanilla, and eggs until combined. Slowly whisk the hot water into the wet ingredients.
- Using a stand or hand mixer, mix the dry ingredients for 30 seconds. Then, slowly add in the wet ingredients until just combined. Scrape the bowl and mix again for 20-30 seconds.
- Use an ice cream scoop to scoop the batter on top of the graham cracker crust. It should fill up a little over ¾ full.
- Bake for 15-18 minutes until a toothpick inserted comes out clean. Let it sit in the tin for 10 minutes before transferring to a cooling rack. Allow them to cool completely. Cover and chill in the fridge for at least 1 hour or overnight before filling cupcakes.
- Use a cupcake corer or a sharp knife to cut a hole in the cupcake. Only take out ¾ of the cupcake. Don't go all the way down because the cupcake will become unstable.
- Scoop all of the hot fudge into a microwave safe bowl and heat for 30 seconds. Fill the cupcakes to the top with hot fudge. The fudge should be silky and runny. If it starts to thicken, reheat it for 15 seconds.
- Replace the tops of the cupcakes and store cupcakes in the fridge until marshmallow meringue is ready.
Marshmallow Meringue
- Use a double broiler, or a medium sauce pan with a glass bowl. Fill the saucepan with a few inches of water. The glass bowl should not touch the water. Heat the water on medium until it starts to simmer.
- Mix the eggs whites, sugar, and creme of tartar in the glass bowl. Place on top of the saucepan and whisk continuously until sugar is melted. This will take 4-5 minutes. It should get to 160F or if you rub the mixture with fingers you shouldn't feel any sugar crystals.
- Pour directly into a mixing bowl and add the vanilla. Use a mixer with a whisk attachment and whisk on high for 5 minutes until stiff peaks form. It should be a bright white and look like marshmallow fluff.
- Pipe the marshmallow meringue on the cupcakes. I used 1M wilton tip and piped rosettes on top. Use a torch to toast the top of the marshmallows. Store in the fridge.
Notes
High altitude baking- add an extra 1 tablespoon of flour.
Flour- make sure flour is spooned and leveled.
Nutrition
Calories: 345kcal