Introduction

S’mores cupcakes are a delightful twist on the classic campfire treat, merging the flavors of graham crackers, chocolate, and toasted marshmallows into a decadent dessert. Perfect for parties, picnics, or just satisfying a sweet tooth, these cupcakes embody the essence of summer nights spent around the fire. They offer a fun and portable way to enjoy the beloved combination of flavors that have made s’mores a staple of American cuisine.

The History of

The origins of s’mores date back to the early 20th century, with the first known recipe appearing in a 1927 publication called “Tramping and Trailing with the Girl Scouts.” The name “s’mores” is a contraction of “some more,” indicating the treat’s irresistible appeal. Over the decades, s’mores became synonymous with camping and outdoor gatherings, leading to the creation of various interpretations, including the popular s’mores cupcake. This dessert has gained traction in recent years, reflecting a broader trend of transforming classic desserts into innovative and convenient forms.

Ingredients Breakdown

Graham cracker crumbs: These provide the iconic base flavor and texture of s’mores, mimicking the crust of a traditional s’more.
Chocolate cake mix: The primary component that adds richness and depth to the cupcakes, creating a moist and chocolatey base.
Mini marshmallows: These serve both as a filling and a topping, offering that signature gooeyness when baked and toasted.
Chocolate frosting: A creamy, sweet layer that replicates the chocolate element of a s’more.
Eggs, oil, and water (or milk): Standard ingredients for the cake mix, ensuring the cupcakes rise and remain moist.
Optional: Buttermilk or vanilla extract: These can enhance the flavor and texture of the cupcakes.

Step-by-Step Recipe

Ingredients:

1 box chocolate cake mix (plus ingredients listed on the box)
1 cup graham cracker crumbs
1 cup mini marshmallows (plus extra for topping)
1 cup chocolate frosting
Optional: 1/2 cup buttermilk for added richness

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Prepare the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, graham cracker crumbs, eggs, oil, and water (or milk). If using, add buttermilk for extra moisture. Mix until well combined, but be careful not to overmix.
Fill the Cupcake Liners: Pour the batter into the lined cupcake pan, filling each liner about two-thirds full to allow for rising.
Add the Marshmallow Filling: Gently press a few mini marshmallows into the center of each cupcake. This will create a gooey center once baked.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The marshmallows will melt and create a deliciously sticky center.
Cool: Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frost: Once cooled, generously frost each cupcake with chocolate frosting.
Toast the Marshmallows: For the final touch, top each frosted cupcake with a few mini marshmallows. Use a kitchen torch or broiler to lightly toast the marshmallows until golden brown, being careful not to burn them.
Serve: Enjoy your s’mores cupcakes warm or at room temperature!

Tips for the Perfect S’mores Cupcakes

Use Fresh Ingredients: Fresh eggs, oil, and frosting will significantly improve the flavor and texture.
Monitor Baking Time: Every oven is different, so check for doneness a few minutes early to prevent overbaking.
Cooling: Let the cupcakes cool completely before frosting to prevent melting and to maintain the structure.
Toasting Marshmallows: If using a broiler, keep a close eye on the marshmallows as they can burn quickly.

Variations and Customizations

Flavor Variations: Experiment with different cake flavors, such as vanilla or even peanut butter, for a unique twist.
Nutty S’mores: Add chopped nuts, like walnuts or pecans, to the batter for extra texture and flavor.
Drizzle: Drizzle melted chocolate or caramel sauce on top for an extra layer of indulgence.
Gourmet Frosting: Try different types of frosting, such as cream cheese or whipped cream, to vary the flavor profile.

Health Considerations and Nutritional Value

While s’mores cupcakes are a delightful treat, they are typically high in sugar and fat. To make them a bit healthier:

Use Whole-Grain Graham Crackers: This can increase fiber content.
Reduce Sugar: Consider reducing the amount of sugar in the cake mix or frosting.
Smaller Portions: Serve mini cupcakes to control portion sizes and satisfy sweet cravings without overindulging.

FAQ

Q: Can I make these gluten-free?
A: Yes, you can substitute the chocolate cake mix with a gluten-free version and use gluten-free graham cracker crumbs.

Q: How should I store leftover cupcakes?
A: Store them in an airtight container at room temperature for up to three days, or in the fridge for up to a week.

Q: Can I freeze s’mores cupcakes?
A: Yes, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap and store in an airtight container. Thaw before frosting.

Q: Can I use homemade frosting?
A: Absolutely! Homemade chocolate frosting can add a personal touch and elevate the flavors.

S’mores Cupcakes

S'mores cupcakes combine the flavors of graham crackers, chocolate, and toasted marshmallows into a delightful treat. They're perfect for satisfying your sweet tooth while evoking the nostalgia of classic campfire s'mores.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 20

Total Time 2 20

Servings 14

Ingredients

Chocolate Cupcake

1 1/2 cup all-purpose flour 190 grams, 6.75 oz
1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
1 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup canola oil 107 grams, 3.8 oz
1 cup brewed coffee
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 cup granulated sugar 200 grams, 7 oz.

Milk Chocolate Ganache

1 1/3 cup milk chocolate chopped 226 grams, 8 oz.
1/2 cup heavy cream 170 grams, 6 oz.

Milk Chocolate Buttercream Frosting

1/2 cup unsalted butter room temperature 113 grams, 4 oz.
3/4 cup milk chocolate ganache 170 grams, 6 oz (Recipe above)
1 1/2 cups powdered sugar sifted 190 grams, 6.75 oz.
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Marshmallow Frosting

2 egg whites
1/2 cup granulated sugar 100 grams, 3.5 oz.
1/4 teaspoon cream of tartar
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract

To assemble

50 grams graham cracker crumbs 1.7 oz. or about 4 crackers crushed

Instructions

Chocolate Cupcake

Pre-heat the oven to 350F. Line a pan with cupcake liners or grease it with butter and flour.
Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
In another bowl, mix the oil, coffee, vinegar, vanilla and sugar.
Pour the dry mixture over the wet ingredients. Whisk briefly, until incorporated.
Distribute the batter evenly in cupcake pan. Bake for 15-20 minutes, until a toothpick comes out clean once inserted in the cakes.
Remove from the oven and let it cool.

Milk Chocolate Ganache

Chop the milk chocolate finely. Place it in a heat proof bowl.
Bring the heavy cream to almost a boil over medium heat, or heat it in the microwave at 15 second intervals until really hot. As soon as you see bubbles surfacing, you can turn it off.
Pour the hot cream over the chopped chocolate.
Let it stand for a few seconds.
Whisk the ganache until the chocolate has thoroughly melted and you end up with a luscious and smooth mixture.
Let the ganache sit until it comes to room temperature, from 1 to hours. It has to be completely cooled down before filling the cupcakes or adding to the buttercream.
Reserve 170 grams (3/4 cup, 7 oz.) of the ganache for the frosting part. And the rest will be used to fill the cupcakes.

Milk Chocolate Buttercream Frosting

Place the butter in the bowl of an electric mixer.
Cream on medium high speed for about 1 minute, until creamy and smooth.
Add the ganache and mix until combined.
With the mixer off, add sifted sugar, cocoa powder, and vanilla extract.
Mix until incorporated, on low speed.
Whip on high speed once incorporated, for about 1 minute.
If buttercream is too runny, you can add more powdered sugar.

Marshmallow Frosting

Mix the sugar, egg whites, cream of tartar and salt in a bowl.
Set the bowl over a pot of barely simmering water over medium heat, don’t let the bottom of the bowl touch the water.
Whisk the syrup non-stop while it sits in the double boiler.
Keep whisking over the simmering water until it reaches 140F.
That way the egg whites will be in a safe temperature to be consumed.
Remove from the double boiler and immediately begin to whip with an electric mixer for 3 to 5 minutes on high speed until stiff peaks form.
Add vanilla and mix to combine.

To assemble

Using a small teaspoon, remove the center of the cupcakes.
Pipe or spoon some of the ganache filling in the cupcakes.
Place the Chocolate Buttercream in a piping bag and pipe a mound of frosting on top of the cupcakes.
Process the graham crackers in a food processor to form crumbs.
After piping the Milk Chocolate Buttercream on top of the cupcakes, sprinkle some graham cracker crumbs on the sides of the frosting.
Place the cupcakes in the refrigerator while you prepare the marshmallow frosting.
It’s important to leave the marshmallow frosting to be made at the end, because the fresher the marshmallow frosting, the better. I don’t recommend making the marshmallow frosting ahead. Once piped it will hold up pretty well, but if the frosting sits in a bowl or in a piping bag without being piped, it will begin to deflate and won’t form a nice shape.
Place the marshmallow frosting in a piping bag fitted with the tip of choice. I used a large open star. Top cupcakes with a bit of marshmallow frosting.
You may use a torch to toast the marshmallow frosting.

Storage

Store the S’mores Cupcakes in the fridge for 4 to 5 days.

Notes

Chocolate: you may use chopped chocolate, or chocolate chips. I used milk chocolate, feel free to use semi-sweet, or dark.

Ganache: Remember to add the ganache to the frosting after it has completely cooled down. If you pour a warm or hot ganache in the buttercream, it will start to melt the butter.

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