S’mores Cupcakes

We have written about our affinity for s’mores cupcakes before. It all started when our mom occasionally got us Sprinkles Cupcakes. As we glanced across the case, despite the variety of cupcakes, we always searched for one flavor: the s’mores cupcake. At first glance, the s’mores cupcake looks similar to a chocolate cupcakes. Although they are the same tender chocolate cake, it’s the surprises within the s’mores cupcakes that make them so delicious. Over the years we have perfected our version and these may just be our very favorite cupcakes of all time.

The first surprise is the graham cracker crust. After peeling back the liner of the chocolate cupcake, there is a golden layer of graham cracker crust beneath the cake. Then, after the first bite, there is the best part of all, the chocolate ganache core. These cupcakes are also topped with a generous layer of marshmallow that is toasted until golden. These cupcakes are incredible. Each bite is better than the one before and the flavors were just like that of a s’more. They have a thick layer of graham cracker at the bottom, a gooey chocolate center, and toasted marshmallow top.

To make the cupcakes there are 4 components, but trust us they are worth the steps. Each component is pretty simple but together they make the most delicious, s’more bite.

1. GRAHAM CRACKER CRUST:

The first step is the graham cracker crust. To make the crust grind 1 package of graham crackers until fine. To grind them, a food processor or a ziploc bag with a rolling pin can be used. As soon as the crackers are fine, combine with ⅓ cup butter and ¼ cup sugar. Mix together until it is a consistent mixture. Scoop ~2 tablespoons of the crust into a lined cupcake pan. Press the mixture down with your fingers until compact. Then bake them for 5 minutes and set aside to cool while you make the cake.

2. CHOCOLATE CAKE

Next make the cake batter. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Then add the vanilla, eggs, buttermilk, and oil and stir until combined. Once combined add the hot coffee. The batter will be very thin from the coffee, but once it cooks the cake becomes delicious, tender, and moist. Pour the batter over the baked crust and cook for 20 minutes or until a toothpick comes out clean.

3. CHOCOLATE GANACHE FILLING

As the cupcakes cook, make the ganache filling. To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. In a separate pan, heat cream and sugar until hot but not boiling. Pour the heated cream and sugar over the bowl of chocolate and stir until smooth. Set in the fridge until cooled but not hard.

Once the cupcakes and ganache have cooled, get a piping bag and metal piping tip (¼” opening). If you don’t have a piping bag, you can use a ziploc bag and knife. With your knife (or metal tip) poke a hole in the center. Place the piping bag at the bottom of the cupcake and slowly raise to ensure the cupcake core is filled with ganache. Repeat until all the cupcakes are filled.

4. MARSHMALLOW FROSTING

For the icing, add egg whites, sugar, and cream of tartar in a double broiler. The pan should not touch the bottom but be heated by the steam. On low, heat the egg white mixture stirring constantly until the sugar is dissolved. Once dissolved, whip the egg whites on high until stiff peaks. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up it should hold its peak. Once it reaches this point, add in the vanilla and transfer the mixture to a piping bag with an icing tip of your choice. If you do not have a piping bag and tip, use a ziploc bag and cut a ½ “ circle.

S’mores cupcakes NOTES:

1. Piping bags: If you don’t have piping bags for the ganache core or marshmallow, simply use a ziploc bag a cut ¼” hole out of the corner for the ganache and ½” hole for the marshmallows.
2. Pastry tips: If you don’t have a pastry tip to poke through the cupcake for the core, simply use a knife and follow with the ganache ziploc to fill. If you are using a pastry tip, we would recommend metal over plastic for the ganache as it makes it easier to fill the cupcakes.
3. Measuring cups to fill the ziplocs/piping bags: to keep the edges of your ziploc and pastry bag clean, fold the edges over a measuring cup and press the tip down into a bottom creating a cone shape and opening. Scoop the marshmallow or ganache into the bag, lift up the edges, and pipe!
4. Blow torch: if you want to toast the marshmallow you can use a blow torch or put them in the oven on broil for a minute or two. Either way keep a close eye, they toast fast!

Print

S’mores Cupcakes

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

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
• 1/4 cup neutral oil
• 1/2 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 with a ziploc bag/rolling pin, grind 1 package of graham crackers until fine
• As soon as the crackers are fine, combine with ⅓ cup melted butter and ¼ cup sugar
• Mix together until it is a consistent mixture
• Scoop ~2 tablespoons of the crust into a lined cupcake pan (evenly distribute between all 12)
  
• Press the mixture down with your fingers until it forms an even, compact layer
  
• Bake for 8 minutes and set aside to cool while you make the cake

Cupcakes:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
• Pour the batter over the baked crust and cook for 20 minutes on 350 F or until a toothpick comes out clean
  

Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
• In a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and stir until smooth
• Set in the fridge until cooled but not hard (it should be the texture of frosting)
• Once it is cooled, add it to a piping bag with a ¼” metal tip or to a ziploc and cut a ¼” inch circle out of the corner

Marshmallow frosting:

• Use a double boiler or create one using a bowl and pan. Fill the pan with ~1” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom
• Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam
• On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves
• Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla and transfer the mixture to a piping bag with a tip of your choice. If you do not have a piping bag and tip, use a ziploc bag and cut a ½ “ circle
  

To compose the S’mores cupcakes:

• Poke a hole in the center of the cupcake and pipe in the ganache filling (you can also poke a hole with a knife and use a ziploc).
  
• Pipe on the marshmallow icing
  
• Toasting: Serve them as is or blow torch them for a burnt look and true s’mores taste! If you don’t have a blowtorch, place them on broil in the oven for 1-2 minutes until golden on top.