Chocolate S'mores Cupcakes

Course: Dessert

Cuisine: American

Keyword: chocolate s'mores cupcakes

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 202kcal

The Chocolate S’mores Cupcakes are moist, decadent, and evocative of campfire fun! What’s better in the summer than roasting marshmallows and sandwiching them between melty chocolate and crunchy graham crackers?! These cupcakes give you all that flavor without the mess - they will surely be a hit at all your parties this summer!

Print Recipe

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

Storage: The cooled chocolate cupcakes can be stored in an airtight container at room temperature for 5-7 days, but only if they’re not yet frosted. The marshmallow frosting should only be enjoyed immediately.

Nutrition