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Cupcakes with S'mores frosting

Chocolate S'mores Cupcakes

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

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: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 236mg | Potassium: 86mg | Fiber: 1g | Sugar: 28g | Vitamin A: 46IU | Calcium: 34mg | Iron: 1mg