S’mores Cupcakes


S’mores Cupcakes

Makes about 16 cupcakes


For the graham cracker crust –

1 cup graham cracker crumbs

3 tablespoons butter, melted (salted or unsalted is fine)

1 tablespoon sugar

For the cupcake –

3/4 cup + 2 tablespoons (105 grams) all-purpose flour

1 cup (200 grams) granulated sugar

1/4 cup + 2 tablespoons (30 grams) cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup buttermilk, shaken

1/4 cup vegetable oil

1 large egg, room temperature

1/2 teaspoon vanilla extract

1/2 cup freshly brewed hot coffee

For chocolate ganache –

1 cup semisweet chocolate chips (milk chocolate or dark chocolate can be substituted)

1/2 cup heavy cream

For marshmallow frosting –

4 egg whites

1 cup (200 grams) granulated sugar

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract



1. Preheat oven to 350 degrees. Line muffin tins with paper liners (for 16 cupcakes).

2. Mix together graham cracker crumbs, melted butter, and sugar. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using the bottom of a measuring cup, press down the graham cracker crumbs until they form a solid crust. Bake in the oven for 5 minutes. Remove from the oven and let cool for 5-10 minutes before adding the cupcake batter.

3. To make the ganache – place the chocolate chips in a medium-sized bowl. Heat the heavy cream either in the microwave or on the stove-top until little bubbles form on the surface and the cream just starts to boil. Pour the cream over the chocolate chips, and let sit for a minute to let the chips soften. Whisk together the cream and the chocolate until completely combined. Set aside until ready to fill the cupcakes.

4. For the cupcakes – sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low until combined. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. With the mixer on low, slowly add the wet ingredients to the dry. With the mixer still on low, slowly add the coffee and mix just until combined, scraping the bottom of the bowl with a spatula.

5. Evenly portion the batter into the muffin tins using an ice cream scoop (I have something similar to this one). Spoon 1 tablespoon of the chocolate ganache on top of the cupcake batter. Bake in the preheated oven for 17-18 minutes (don’t stick a tester in the cupcake, because it will not come out clean because of the chocolate ganache). Let cool completely before frosting.

6. To make the frosting – place the egg whites, sugar, and cream of tartar into a heatproof bowl (I normally use the bowl of my stand mixer). Set over a saucepan with simmering water. Whisk frequently until the sugar has dissolved and the mixture has reached 160 degrees.

7. Transfer bowl to stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Mix in the vanilla extract. Place frosting into a disposable piping bag fitted with a tip (I used a 1M along with other tips) and frost as desired. Use a kitchen torch to achieve a torched marshmallow appearance.


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