S’mores Cupcakes

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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