S’mores Cupcakes

Introduction

S’mores cupcakes are a fun, delectable twist on the classic campfire treat. Combining rich chocolate, fluffy marshmallow, and a buttery graham cracker base, these cupcakes are perfect for anyone who loves the nostalgic taste of s’mores. With a melt-in-your-mouth texture and an irresistible flavor, they’re a delicious dessert for any occasion. Whether you’re planning a summer BBQ or just a cozy treat for the family, these cupcakes will delight everyone who tries them.

The History of

S’mores are a classic American treat traditionally made by roasting marshmallows over a fire and sandwiching them between two graham crackers with a piece of chocolate. The treat’s name comes from the contraction of “some more” because people often wanted “some more” after enjoying the first one. First popularized in the early 20th century, s’mores have become a quintessential part of American camping culture and a favorite nostalgic dessert for both kids and adults alike. S’mores cupcakes took this beloved treat to the next level, offering the flavors of the traditional s’mores in a portable and easy-to-serve cupcake form.

Ingredients Breakdown

For the cupcakes themselves, the key ingredients are flour, cocoa powder, sugar, and eggs, with buttermilk helping to create a moist and tender crumb. The graham cracker crust serves as the base, adding that classic crunch and buttery sweetness reminiscent of a traditional s’more. For the frosting, marshmallow fluff is used for its light, airy texture, while chocolate chips melt into a decadent ganache that forms the perfect topping. With these ingredients, you’ll create a delightful balance of textures and flavors that mimic the deliciousness of the original s’mores.

Step-by-Step Recipe:

1. Prepare the Oven & Pan: Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Make the Graham Cracker Crust: In a food processor or plastic bag, crush the graham crackers into fine crumbs. Combine with melted butter and sugar. Spoon a small amount into each cupcake liner and press down to form a solid base.
3. Prepare the Cupcake Batter: In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together sugar, eggs, buttermilk, vanilla, and vegetable oil until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Scoop the batter over the graham cracker crust, filling each cupcake liner about 2/3 full.
4. Bake the Cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely in the pan before transferring to a wire rack.
5. Make the Marshmallow Frosting: In a stand mixer, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. In a separate bowl, heat the marshmallow fluff and butter until melted and smooth. Fold the marshmallow mixture into the egg whites, and beat until the frosting holds its shape.
6. Make the Chocolate Ganache: Heat heavy cream in a small saucepan until it begins to simmer. Pour over the chocolate chips in a heatproof bowl, and stir until smooth and glossy.
7. Assemble the Cupcakes: Pipe the marshmallow frosting on top of each cupcake, then drizzle with the chocolate ganache. Garnish with additional graham cracker crumbs, mini marshmallows, or chocolate pieces if desired.

Tips for the Perfect S’mores Cupcakes:

• Be sure to fully cool the cupcakes before frosting them; this prevents the frosting from melting or sliding off.
• For the graham cracker crust, make sure to pack it down tightly to ensure it doesn’t crumble when you bite into the cupcake.
• When making the marshmallow frosting, be careful not to overmix the egg whites, as it can cause them to deflate.
• For an extra toasted marshmallow flavor, lightly toast the marshmallow frosting with a kitchen torch before serving.

Variations and Customizations:

• Chocolate Cupcakes: Instead of using a standard chocolate cupcake batter, you can add mini chocolate chips to the batter to make them extra chocolaty.
• Mini S’mores Cupcakes: Use mini muffin tins for smaller, bite-sized s’mores cupcakes, perfect for parties or as a treat for kids.
• S’mores Brownies: For a slightly different texture, consider turning this recipe into brownies. Simply bake it as a brownie, layering the graham cracker crust and marshmallow frosting over the top.

Health Considerations and Nutritional Value:
While s’mores cupcakes are undeniably delicious, they’re not the healthiest option due to their high sugar and fat content. However, they can be made slightly healthier by using whole grain graham crackers, reducing the sugar, or substituting part of the butter with applesauce or Greek yogurt. Keep in mind that these cupcakes are indulgent and should be enjoyed in moderation as part of a balanced diet. Each cupcake typically contains around 300-350 calories, depending on the portion size and toppings.

FAQ

1. Can I make these cupcakes ahead of time? Yes, the cupcakes can be baked a day in advance. Just store them in an airtight container at room temperature and frost them on the day you plan to serve them.
2. Can I use store-bought frosting? While homemade marshmallow frosting is recommended for the best texture, you can use store-bought marshmallow fluff or frosting in a pinch.
3. Can I freeze these cupcakes? Yes, you can freeze the cupcakes without the frosting for up to 3 months. Frost them once thawed for the best results.

S’mores Cupcakes

S’mores cupcakes are a delightful twist on a classic treat, with layers of graham cracker crust, chocolate cupcake, marshmallow frosting, and chocolate ganache. Perfect for any occasion, they bring the nostalgia of camping into the comfort of your kitchen. Enjoy these indulgent cupcakes as a sweet dessert or a fun treat for friends and family!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 12

Ingredients

  

Graham Cracker Crust:

• 1.5 cups graham crackers 1 package
• ⅓ cup butter melted
• ¼ cup sugar

Cupcakes:

• 1 cup sugar
• 7/8 cup flour 105 grams
• 3/8 cup cocoa powder 36 grams
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• ¼ cup neutral oil
• ½ cup buttermilk
• ½ cup hot coffee

Ganache:

• 2.5 oz chopped chocolate
• 2 tablespoons butter
• ⅜ cup sugar
• ⅜ cup heavy cream
• 1 teaspoon vanilla
• Pinch of salt

Marshmallow Frosting:

• 4 egg whites
• 1 cup sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla or 1 tablespoon vanilla bean paste

Instructions

 

• Graham Cracker Crust:
• Preheat the oven to 350°F.
• In a food processor or using a Ziploc bag and rolling pin, crush 1 package of graham crackers until finely ground.
• Once the crackers are crushed, mix them with ⅓ cup melted butter and ¼ cup sugar. Stir until the mixture is uniform.
• Scoop about 2 tablespoons of the crust mixture into each cupcake liner (evenly distribute between all 12).
• Press the mixture down with your fingers to form an even, compact layer.
• Bake for 8 minutes, then set aside to cool while preparing the cake.
• Cupcakes:
• In a bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until evenly mixed.
• Add the vanilla, eggs, buttermilk, and oil. Stir until well combined.
• Once the mixture is smooth, pour in the hot coffee and stir quickly to ensure it’s evenly distributed. The batter will be very thin.
• Pour the batter over the baked graham cracker crust. Bake at 350°F for 20 minutes or until a toothpick comes out clean.
• Ganache:
• To make the ganache, combine the chopped chocolate, butter, salt, and vanilla in a bowl. Set aside.
• In a small pan over medium heat, heat the cream and sugar until hot but just before it begins to boil.
• Pour the heated cream and sugar mixture over the chocolate and stir until smooth.
• Place the ganache in the fridge until it cools but is not hard—its consistency should be like frosting.
• Once cooled, transfer the ganache to a piping bag with a ¼” metal tip or to a Ziploc bag and cut a ¼” hole in the corner.
• Marshmallow Frosting:
• Create a double boiler by filling a pan with about 1” of warm water and placing a bowl over it, ensuring the bowl doesn’t touch the bottom.
• Add the egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water, ensuring it heats with steam, but does not touch the water.
• On low heat, stir the mixture constantly until it is gently warmed and the sugar is fully dissolved. Be careful not to let the egg whites cook. Scrape the sides of the bowl and continue stirring. Once the sugar is dissolved, remove the bowl from the heat.
• Whip the egg whites on high speed until stiff peaks form. The mixture should be glossy and thick, and when you pull the whisk out, it should form a peak.
• Once stiff peaks form, add the vanilla and transfer the frosting to a piping bag with your desired tip. If you don’t have a piping bag and tip, you can use a Ziploc bag with a ½” hole cut in the corner.
• To Assemble the S’mores Cupcakes:
• Use a cupcake corer or knife to poke a hole in the center of each cupcake. Pipe the ganache filling into the hole (you can also use a Ziploc bag if needed).
• Pipe the marshmallow frosting on top of the cupcakes.
• For a toasted effect, use a blowtorch to lightly toast the marshmallow frosting for a burnt look and true s’mores taste. If you don’t have a blowtorch, place the cupcakes under the broiler in the oven for 1-2 minutes until golden brown on top.