Chocolate S’mores Cupcakes {Recipe}

What could be a more perfect cupcake flavor for summer than s’mores?  I first gave this recipe combo a try several years ago, and have since made them several times.  They are always such a hit for summer parties!  A delicious chocolate cupcake (using my go-to chocolate cupcake recipe) is paired with light and fluffy mashmallowy frosting and topped with the traditional elements of s’mores… graham crackers and chocolate.

Chocolate S’mores Cupcakes

Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
3/4 cup boiling water

Directions-
1.  Line muffin tin with paper liners. Heat oven to 350*F.
2.  In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3.  Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4.  Stir in boiling water (the batter will be thin, don’t worry, this is right).
5.  Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
6.  Bake cupcakes for approximately 22-24 minutes.
7.  Cool completely on wire rack before frosting.

Recipe source- Adjusted slightly from Hersheys.

Marshmallow Frosting

2 (large) egg whites

1 cup sugar

6 Tablespoons water

1 Tablespoon light corn syrup

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup miniature marshmallows

1 teaspoon vanilla extract

Directions-

1.  In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.

2.  Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.

3.  Remove the bowl from the saucepan.  Using an electric mixer, beat on medium-high speed, about 2 minutes.

4.  In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

5.  Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla.  Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes).  Use frosting right away.

Recipe source- Cupcakes by Shelly Kaldunski.

Assembly-

Frost cooled Chocolate Cupcakes with Marshmallow frosting.  I used a large french tip.  If desired, use a kitchen torch to brown the frosting.  Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

*Note- The graham cracker gets a bit soft from the frosting.  If it’s important to you that it be nice and crisp, I would try baking the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit.  I’ve never done this, but I will try it next time I make these.

As delicious as these cupcakes are, I just might have a few more s’mores themed recipes coming your way this week, so feel free to stock up on marshmallows, graham crackers and chocolate!

Oh the delicious flavors of summer!

 

Cupcakes with S'mores frosting

Chocolate S'mores Cupcakes

What could be a more perfect cupcake flavor for summer than s’mores? 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24
Calories 202 kcal

Ingredients
 

Chocolate Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa best quality available
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract best quality available
  • 3/4 cup boiling water

Marshmallow Frosting

  • 2 egg whites large
  • 1 cup sugar
  • 6 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup miniature marshmallows
  • 1 teaspoon vanilla extract

Instructions
 

Chocolate Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
  • Bake cupcakes for approximately 22-24 minutes.
  • Cool completely on wire rack before frosting.

Marshmallow Frosting

  • In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
  • Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes.
  • Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
  • In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
  • Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla. Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.

Assembly

  • Frost cooled Chocolate Cupcakes with Marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting. Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

Notes

The graham cracker gets a bit soft from the frosting.  If it’s important to you that it be nice and crisp, I would try baking the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit.  I’ve never done this, but I will try it next time I make these.

Nutrition

Calories: 202kcalCarbohydrates: 37gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 21mgSodium: 236mgPotassium: 86mgFiber: 1gSugar: 28gVitamin A: 46IUCalcium: 34mgIron: 1mg
Keyword chocolate s'mores cupcakes
Tried this recipe?Let us know how it was!

91 comments

  1. Loved these cupcakes!! Made them for a bbq and the icing was an absolute hit!! 

  2. This recipe is outstanding and the meringue is firm and marvelous! For the people who said it was too runny it’s definitely because they didnt take it to the indicated temperature (71c,  160f). i loved it! And it was so easy to torch it and pipe it, the cake was very soft, and the meringue felt incredibly light. Love it!

  3. My mom and I made this frosting today. It was super runny after following the directions. We had to add meringue powder and mix it on high for a lot longer for it to stiffen up.

  4. I just tried this recipe and it was terrible, they did not rise despite the baking soda and baking powder, also not sweet despite having so much more sugar than flour.

  5. Your cupcakes look wonderful! I made my own chocolate cupcake recipe and your marshmallow recipe. While they tasted great, the marshmallow frosting came out way too runny. My house wasn’t humid or hot at all and I even beat it for extra minutes. Any suggestions on how I could tweak it?

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