S'mores Cupcakes

Course: Dessert

Cuisine: American

Keyword: smore cupcakes, smores cupcake, smores cupcakes

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 202kcal

The 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

Equipment

Ingredients

Chocolate Cupcakes

2 cups granulated sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa best quality available
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract best quality available
¾ cup boiling water

Marshmallow Frosting

2 egg whites large
1 cup granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
½ teaspoon cream of tartar
¼ 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 granulated sugar, flour, cocoa, baking powder, baking soda and salt.
2 cups granulated sugar, 1 ¾ cups all purpose flour, ¾ cup unsweetened cocoa, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
3 eggs, 1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
Stir in boiling water (the batter will be thin, don’t worry, this is right).
¾ cup boiling water
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 to 24 minutes or until an inserted toothpick comes out with a few moist crumbs.
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.
2 egg whites, 1 cup granulated sugar, 6 tablespoons water, 1 tablespoon light corn syrup, ½ teaspoon cream of tartar, ¼ teaspoon 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.
1 cup miniature marshmallows
Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla extract.
1 teaspoon vanilla extract
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 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