S'mores Cupcakes
These S'mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.
Servings 12 cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder not Dutch-processed
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- ½ cup buttermilk see notes
Icing
- ½ cup heavy whipping cream
- 4 ounces chocolate chopped
- 4-5 graham crackers crushed
Marshmallow Meringue
- 2 large egg whites
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- Hershey bar squares for garnish - opt
Instructions
Cupcake
- Preheat the oven to 350 degrees.
- Line cupcake pans with wrappers or grease them.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and baking powder.
- In a separate bowl, whisk together the granulated sugar and egg until well combined. Then whisk in the vanilla extract, vegetable oil, and buttermilk.
- Add the wet ingredients to the dry ingredients and mix just until combined. It’s okay if small lumps remain— you don’t want to overmix the batter.
- Divide the batter evenly in the prepared cupcake pan- filling until the cups are ⅔ full. I use a 1/4 cup cookie scoop to make sure they’re all the same size.
- Bake 15-18 minutes, or until a toothpick comes out clean.
- Remove the cupcakes from the pan to a cooling rack and allow them to cool fully before icing.
Chocolate Ganache Icing
- Heat the heavy cream until it is just warm— about 125F (or 30 seconds in the microwave).
- Add the chopped chocolate to a bowl and pour over the heavy cream. Allow it to sit for a minute before whisking it together. If the chocolate is having trouble melting, microwave it again for 15 seconds.
- Transfer the ganache to the fridge and allow it to sit until fully chilled— about 2 hours.
- Once the ganache has chilled, add it to the bowl of a stand mixer fitted with the whisk attachment and beat the ganache on high speed until it becomes light and airy— about 2-3 minutes.
- Transfer the mixture to a piping bag and pipe a 1.5” inch dollop on the top of each cupcake.
- Dip the icing into the crushed graham cracker and set the cupcakes aside.
Marshmallow Meringue
- Place a heatproof bowl over a pot of simmering water.
- Add the egg whites and sugar to the bowl and whisk until the sugar has melted and the temperature reaches 165F on an instant-read thermometer.
- Transfer the meringue to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form— about 5 minutes.
- Add the vanilla and mix just until combined.
- Transfer the mixture to a piping bag and pipe your desired size dollop on top of the icing (I like a pretty big meringue). Toast the meringue with a kitchen torch, if desired.
- Add 1 piece of chocolate to the top of the cupcake for decoration.
- Store the cupcakes in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.
Notes
If you don’t have buttermilk, you can substitute milk or coffee but you’ll need to exchange the baking soda for an additional 1/2 tsp of baking powder.