S'mores Cupcakes

4.95 from 20 reviews

These s'mores cupcakes are a mosit chocolate cupcake, filled with chocolate ganache. They are topped with a toasted marshmallow and cream cheese graham cracker frosting.

Prep Time1

Cook Time16

Decorating Time1

Total Time2 16

Servings: cupcakes

Calories: 512kcal

Ingredients

Chocolate Cupcakes

1 cup All-purpose flour
1/2 cup Unsweetened cocoa powder dutch process cocoa powder for a more rich cupcake
3/4 cup White granulated sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 Large eggs room temperature
1 tsp Pure vanilla extract
1/2 cup Oil canola or vegetable
1/2 cup Buttermilk room temperature
1/2 cup Hot water steaming hot water

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
12 Marshmallows

Graham Cracker Cream Cheese Frosting

4 oz Cream cheese room temperature
3/4 cup Unsalted butter slightly cold
3 1/2 cups Powdered sugar sifted
1 1/4 cup Graham cracker crumbs fine crumb. 1 packet of graham crackers.
1 tsp Pure vanilla extract
1 tsp Salt
3 TBSP Heavy cream

US - Metric

Instructions

Chocolate Cupcakes

Preheat the oven to 350°F. Line a 12 cup cupcake tin with cupcake liners. Set aside.
In a large bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Mix until combined.
1 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 3/4 cup White granulated sugar, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
In a separate bowl, mix oil, vanilla, eggs, and buttermilk. Heat the hot water on the stove until steaming. Slowly whisk the hot water into the wet ingredients.
2 Large eggs, 1 tsp Pure vanilla extract, 1/2 cup Oil, 1/2 cup Buttermilk, 1/2 cup Hot water
Pour the wet ingredients into the dry. Whisk until just combined. Fill the cupcake liners 3/4ths full with the chocolate cake batter.
Bake for 16-18 minutes. Bake until a toothpick inserted comes out clean.
Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack and cool completely.

Chocolate Ganache

While the cupcakes are baking, start the ganache.
Pour the chocolate chips into a bowl. Heat the heavy cream in a saucepan and heat until steaming. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Stir until it is smooth and glossy. If any chocolate chunks remain, heat in the microwave in 15 second intervals. Mix well. Let it sit until the cupcakes are completely cooled.
Use a cupcake corer or a sharp knife to create a hole in the cupcake that goes 2/3rds down. Don't go too far. Toss the tops of the cupcakes. Use a 1/2 Tablespoon to fill the cupcakes with chocolate to the top of the cupcake.
Set the oven to broil. Place the filled cupcakes on a cookie sheet. Top with the marshmallow. Place in the oven for 2-3 minutes until the top of the marshmallow is toasted.
12 Marshmallows
Use a spoon to squish the marshmallow down. Place the cupcakes on a cooling rack to cool.

Graham Cracker Cream Cheese Frosting

Pull the butter out of the fridge and set on the counter for 30 minutes. This gets the butter to be slightly cold. Sift the powdered sugar into a large bowl. Blend the graham cracker crumbs using a food processor, it needs to be a fine crumb. Pour the crumbs into the powdered sugar.
3/4 cup Unsalted butter, 3 1/2 cups Powdered sugar, 1 1/4 cup Graham cracker crumbs
Using a mixer, beat the cream cheese and butter. Beat for 3 minutes on high. Scrape the bowl and slowly add in the powdered sugar/ graham cracker crumbs and mix on low.
4 oz Cream cheese
Add the vanilla, salt, and heavy cream. Beat on high speed for 2 minutes. Use a rubber spatula to scrape the bowl halfway through. It should be a creamy frosting. If too thick still, add 1 Tablespoon of heavy cream and beat again.
1 tsp Pure vanilla extract, 1 tsp Salt, 3 TBSP Heavy cream
Pipe the frosting on top of the cupcakes and freeze for 10 minutes before serving. Or keep in the fridge.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition