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Decadent S’mores Cupcakes Recipe

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4.2 from 28 reviews

These Decadent S’mores Cupcakes bring the classic campfire treat into a delightful dessert form. Featuring a graham cracker crumb crust, moist chocolate cupcakes with subtle espresso notes, a rich chocolate ganache filling, and fluffy toasted marshmallow frosting, they embody all the flavors of s’mores in a sophisticated cupcake version perfect for any occasion.

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter
  • 4 tablespoons sugar
  • 1/8 teaspoon salt

Cupcake Batter

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup neutral oil (e.g., grapeseed oil)
  • 2 teaspoons vanilla bean paste
  • 1/2 cup buttermilk

Chocolate Ganache Filling

  • 14 ounces chocolate (e.g., Hershey Bars), chopped
  • 1/2 cup heavy cream

Marshmallow Frosting (Swiss Meringue)

  • 4 large egg whites
  • 3/4 cup sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin pan with cupcake liners and lightly coat each liner with nonstick spray to ensure easy release.
  2. Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press approximately 2 tablespoons of this mixture evenly into the bottom of each cupcake liner. Bake for 5-6 minutes until lightly browned and set aside to cool.
  3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt to ensure a smooth batter without lumps.
  4. Mix Wet Ingredients and Combine: In another bowl, whisk the eggs, granulated sugar, brown sugar, neutral oil, vanilla bean paste, and buttermilk until well combined. Slowly incorporate the dry ingredient mixture into the wet ingredients, mixing gently but thoroughly to create a smooth batter. Divide the batter evenly over the prepared graham cracker crusts in the muffin cups.
  5. Bake Cupcakes: Bake the cupcakes in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before proceeding.
  6. Prepare Chocolate Ganache: Heat the heavy cream just until it reaches a boil. Pour the hot cream over the chopped chocolate in a bowl and let sit for 2 minutes. Stir gently until the mixture is smooth and glossy. Refrigerate the ganache for about 2 hours until it firms up for filling.
  7. Make Marshmallow Frosting: Set up a double boiler or a bowl over simmering water and whisk together the egg whites, sugar, and corn syrup until the mixture reaches 110ºF. Immediately transfer to a stand mixer and add cream of tartar and vanilla bean paste. Whip on high speed for 7 minutes or until stiff, glossy peaks form and the mixture is cool to the touch.
  8. Assemble Cupcakes: Core out the center of each cooled cupcake gently with a small knife or cupcake corer. Fill each cavity with the chilled chocolate ganache, then replace the cupcake tops back on. Pipe the marshmallow frosting generously onto each cupcake, toast the frosting carefully using a kitchen torch until golden brown, drizzle leftover ganache over the top, and finally sprinkle with reserved graham cracker crumbs for a beautiful finish.

Notes

  • Use a shot glass to press down the graham cracker crumb crust to ensure an even layer that holds together well.
  • For best results, toast the marshmallow frosting with a kitchen torch rather than using the oven to achieve a perfectly toasted exterior without melting the frosting.

Find it online: https://flavorspath.com/decadent-smores-cupcakes-recipe/