Dessertscakemehometonight5.0
Toasted S'mores Cupcakes
Toasted s'mores cupcakes taste just like a classic s'more. Chocolate cupcakes with a graham cracker crunch, topped with a toasted marshmallow meringue frosting and chocolate ganache! No need for a campfire to get that classic s'mores taste!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- measuring cup
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Graham Cracker Crunch
2
Combine graham cracker crumbs, melted butter, and granulated sugar. Set aside.
butter (melted)2 tbsp¾ cup granulated sugargranulated sugar1 tbsp
3
Chocolate Cupcakes
4
Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
5
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
6
In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
¾ cup granulated sugargranulated sugar1 tbsp
7
Mix the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
8
Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.
eggs (room temperature)2vanilla extract1 tsp
9
Add a spoonful of graham cracker crunch to the bottom of the cupcake liner.
10
Fill cupcake liners with the chocolate cupcake batter to ¾ full. Use a large cookie scoop for even cupcakes.
11
Sprinkle the remaining graham cracker crumbs evenly over the batter.
12
Bake for ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
13
Remove from the oven and cool in the pan for ⏱️ 5 minutes. Remove the cupcakes from the pan and cool completely.
14
Toasted Marshmallow Frosting
15
In a double boiler, combine egg whites, granulated sugar, and cream of tartar. Whisk constantly over medium heat until the sugar is dissolved. A great way to determine if the sugar is dissolved is rubbing the mixture between your fingers. When you don't feel sugar granules, the mixture is ready.
egg whites4¾ cup granulated sugargranulated sugar1 tbsp
16
Using a stand mixer fitted with a whisk attachment or electric hand mixer, whip the egg whites on medium speed until foamy.
egg whites4
17
Add vanilla extract. Whip the egg whites until stiff peaks form. A great way to test is to dip a spoon into the meringue and lift it up. If the meringue holds it's shape and curls over slightly, it is ready.
vanilla extract1 tspegg whites4
18
Spoon the meringue into a disposable pastry bag fitted with the piping tip of your choice. For these cupcakes, I used a Wilton 1M tip.
19
Chocolate Ganache
20
In a microwave safe bowl, combine chocolate chips and heavy cream.
heavy cream2 tbsp
21
Microwave for ⏱️ 30 seconds. Remove from microwave and stir.
22
Microwave on ⏱️ 15 second intervals, stirring in between until the chocolate is melted and smooth.
23
Spoon the chocolate ganache into a piping bag or squeeze bottle.
24
Assembling the Toasted S'mores Cupcakes
25
Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the marshmallow frosting. Pipe a generous swirl of the frosting on top of the cooled cupcakes.
26
Using a kitchen torch, gently toast the marshmallow meringue frosting until it is lightly browned. Keep the torch moving to prevent burning.
27
Drizzle chocolate ganache over the toasted marshmallow frosting. Add a graham cracker to the top of each cupcake, if desired.
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