Description
S’mores Cupcakes
These S’mores Cupcakes are a perfect combination of moist chocolate cupcakes with a crunchy graham cracker crust and a light, fluffy marshmallow frosting. The rich chocolate and toasted marshmallow flavors capture all the magic of s’mores in cupcake form!
Ingredients:
For the Graham Cracker Crust:
1 1/4 cups (168g) graham cracker crumbs
5 tbsp (70g) butter, melted
5 tbsp (65g) sugar
For the Chocolate Cupcakes:
1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) boiling water
For the Meringue Marshmallow Frosting:
4 egg whites
1 cup (207g) sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
Chocolate sauce (e.g., Hershey’s Hot Fudge Topping)
Graham cracker crumbs
(for garnish)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
Bake the crusts for 7 minutes, then remove from the oven and set aside.
2. Make the Chocolate Cupcakes:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the egg, buttermilk, and vegetable oil to the dry ingredients, and mix until well combined.
Stir in the vanilla extract to the boiling water, and add it to the cupcake batter. Mix thoroughly.
Pour the batter into the cupcake liners, filling each one a little more than halfway.
Reduce the oven temperature to 300°F (150°C) and bake the cupcakes for 17-19 minutes, or until a toothpick comes out clean.
Once done, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a cooling rack.
3. Make the Meringue Marshmallow Frosting:
Combine the egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixing bowl.
Place the bowl over a saucepan with simmering water (or use a double boiler). Whisk constantly until the sugar is dissolved and the egg whites reach a temperature of 120-140°F (49-60°C). This should take about 4-6 minutes.
Remove the bowl from the heat and beat the mixture on low speed, gradually increasing to high speed, until stiff, glossy peaks form. This should take about 5-7 minutes.
4. Assemble the Cupcakes:
Pipe the marshmallow frosting onto the cooled cupcakes using a piping bag (I used Ateco tip 808).
Drizzle with chocolate sauce and sprinkle with additional graham cracker crumbs if desired.
Total Time: 40 minutes
Yield: 15-18 cupcakes
Calories: Approximately 300-350 per cupcak
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Step-by-Step Guide
Follow this detailed guide for perfect S’mores Cupcakes every time. First, ensure all ingredients are at room temperature for optimal mixing. When preparing the crust, press the graham cracker mixture firmly into each liner using a small glass or measuring spoon to create a compact, even layer. For the chocolate batter, after adding the hot water, mix just until the batter is smooth; it will be thin, which is correct. When baking, do not open the oven door early, as this can cause the cupcakes to fall. For the frosting, ensure your mixing bowl and whisk are completely grease-free for the egg whites to whip properly. Use a kitchen thermometer to accurately gauge the egg white temperature. Toast the finished frosting with a kitchen torch for that authentic campfire flavor.
Serving Suggestions
Serve these cupcakes at room temperature for the best texture and flavor. They are perfect for summer barbecues, birthday parties, or as a festive treat during the holidays. For an extra special presentation, place each cupcake on a small square of parchment paper and garnish with a tiny piece of graham cracker and a drizzle of extra chocolate sauce. Pair with a glass of cold milk, a scoop of vanilla ice cream, or a cup of strong coffee to balance the sweetness.
How-to Summary
To make S’mores Cupcakes: 1) Mix graham cracker crumbs with butter and sugar to form a crust, press into liners, and pre-bake. 2) Whisk dry ingredients, add wet ingredients including hot water, mix, and bake on top of the crust. 3) Create a Swiss meringue frosting by heating egg whites and sugar over simmering water, then whipping to stiff peaks. 4) Frost cooled cupcakes, drizzle with chocolate, and garnish with crumbs.
Frequently Asked Questions
- Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes (with crust) 1 day in advance. Store them unfrosted in an airtight container at room temperature. Make and apply the frosting the day you plan to serve them for the best texture.
- What can I use instead of buttermilk? You can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
- My frosting is runny. What went wrong? This usually happens if the egg whites and sugar were not heated enough to dissolve the sugar granules, or if the bowl had traces of grease. Ensure you heat the mixture to at least 120°F and that all equipment is impeccably clean.
- Can I use a different frosting? Absolutely. For a simpler option, you can use a jar of marshmallow fluff or make a classic buttercream flavored with marshmallow extract. However, the toasted meringue provides the most authentic taste and texture.
- How do I store leftover cupcakes? Store them in a single layer in an airtight container at room temperature for up to 2 days. The meringue frosting can “weep” or deflate if refrigerated.
Common Mistakes to Avoid
- Overfilling the liners: Filling them more than halfway will cause the batter to spill over and ruin the defined crust layer.
- Not cooling the crust and cupcakes completely before frosting will cause the meringue to melt and slide off.
- Adding the hot water too quickly or overmixing after its addition can lead to a tough cupcake crumb.
- Rushing the meringue process. If the sugar isn’t fully dissolved during heating, the frosting will be grainy. If you don’t whip it to stiff, glossy peaks, it won’t hold its piped shape.
- Skipping the cream of tartar. This acid stabilizes the egg whites and is crucial for a voluminous, stable frosting.
Conclusion
These S’mores Cupcakes successfully capture the nostalgic joy of the classic campfire treat in a sophisticated, portable form. The combination of the crunchy graham base, rich chocolate cake, and billowy toasted meringue creates an irresistible dessert that is sure to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve bakery-quality results at home. This recipe is a celebration of texture and flavor, making it a guaranteed crowd-pleaser for any occasion.