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 marshmallow 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.
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.
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!
More S’mores Desserts
- Brownie Strawberry S’mores
- S’mores Bars
- Easy S’mores Rice Krispies Treats
- S’mores Pops
- S’mores Decorated Cookies
How To Make S’mores Cupcakes
Chocolate S’mores Cupcakes
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.
Glory/ Glorious Treats says
@Laurie- I don't think Wilton has a french tip equivalant. My post here, http://glorioustreats.blogspot.com/2011/08/cupcake-basics-how-to-frost-cupcakes.html
shows the various cupcake decorating tips, and includes sources.
@Maryanna- The frosting gets a little firm if left out, but I think they would still be ok. My preference with these would be to frost them the same day they will be eaten.
Maryanna says
These look delish! Will the frosting hold up overnight?
torriiii says
i made these last night for my hubs and the ladies at my office. they came out fantastic! a huge hit! thanks for recipe! and PS, if you only have a electric hand mixer, the marshmallow frosting is still doable! 🙂
Laurie says
Wonderful – marvelous! Taking these camping in a few weeks. QUESTION – when you say french tip, what tip do you mean in wilton lingo? Thanks for your cool site!
Ashley says
I made these last week for National Smore's Day and they were AMAZING!
ms t says
Oh man these are great! I made them today- easy to make, great tasting, and probably the prettiest cupcake I've ever made! Thanks for sharing!
Unknown says
My son-in-law who is lactose intolderant LOVES marshmellows…. he will love this!
SEO Company says
I am also excite this series. These are most beautiful. This are all perfect look and love all decoration.
Anazar says
Simply gorgeous!!
Piano Toy says
I see such beautiful picture of S’mores cupcake only in recipe magazines. It looks like you’re a pro in taking pictures of the S’mores. You know, S’mores is my most favorite of all the cupcakes and I can’t wait trying your recipe. Thanks for sharing!