S’mores Cupcakes
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup hot water or hot coffee
For the Marshmallow Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
For Garnish:
- Mini marshmallows or toasted marshmallow pieces
- Chocolate squares or chocolate chips
- Extra graham cracker crumbs
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Make the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, pressing down firmly to create a crust.
- Bake the crusts for 5 minutes, then remove from the oven and set aside.
3. Make the Chocolate Cupcakes:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Stir in the hot water or hot coffee until the batter is smooth (the batter will be thin).
- Pour the batter over the graham cracker crusts, filling each liner about 2/3 full.
4. Bake the Cupcakes:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the Marshmallow Frosting:
- In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar.
- Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture is warm to the touch (about 3-4 minutes).
- Remove from heat and transfer the mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high speed until stiff, glossy peaks form (about 5-7 minutes). Add the vanilla extract and mix until combined.
6. Assemble the Cupcakes:
- Pipe or spread the marshmallow frosting generously on top of each cupcake.
- Use a kitchen torch to lightly toast the marshmallow frosting for that classic s’mores look and flavor.
7. Garnish and Serve:
- Garnish each cupcake with mini marshmallows, a piece of chocolate, and a sprinkle of graham cracker crumbs.
- Serve and enjoy these delightful S’mores Cupcakes, bringing the campfire treat to your dessert table!
These cupcakes combine all the classic s’mores elements—graham cracker, chocolate, and toasted marshmallow—into a fun and delicious treat
