Imagine biting into a perfectly crafted cupcake that takes you back to cozy campfires and starry nights.
S’mores Cupcakes are here to do just that.
They combine the timeless flavors of graham crackers, chocolate, and a fluffy marshmallow frosting into one delightful treat.
Whether you’re making them for a special occasion or just to satisfy a sweet craving, these cupcakes are sure to be a hit!
Try them out, experiment with variations, and enjoy the delightful blend of flavors and textures.
Serving Suggestions for S’mores Cupcakes
Here are some serving suggestions to make your S’mores Cupcakes even more delightful:
Presentation: Arrange the cupcakes on a rustic wooden board or cake stand for a charming, campfire-inspired presentation.
With Drinks: Serve the cupcakes with a cold glass of milk, a warm cup of hot chocolate, or a frothy cappuccino.
Toppings: Garnish each cupcake with a small piece of graham cracker, a square of chocolate, or even a mini marshmallow to enhance the s’mores theme.
Party Setting: For parties or gatherings, create a “s’mores bar” with the cupcakes as the centerpiece. Include bowls of extra graham crackers, chocolate pieces, and marshmallows for guests to customize their cupcakes.
Picnic or BBQ: Pack the cupcakes in a sturdy container and take them to picnics or BBQs. They make a perfect handheld dessert that’s easy to transport and enjoy outdoors.
Dessert Buffet: Include the cupcakes as part of a larger dessert buffet. Pair them with other campfire-inspired treats like chocolate-dipped pretzels, marshmallow pops, or caramel apples.
Holiday Treat: Serve these cupcakes during holiday gatherings, especially around a cozy fire during winter months, to evoke the nostalgic flavors of s’mores.
Kids’ Parties: These cupcakes are perfect for kids’ birthday parties or sleepovers. Set up a decorating station where kids can add their own toppings like sprinkles, chocolate chips, or crushed graham crackers.
These serving suggestions will help you make the most out of your delicious S’mores Cupcakes, making them a memorable treat for any occasion. Enjoy!
Tips & Tricks
Here are some tips and tricks to ensure your S’mores Cupcakes turn out perfectly:
Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps the batter mix more evenly and results in a better texture.
Graham Cracker Crust: For an added layer of graham cracker flavor, mix 1 cup of graham cracker crumbs with 1/4 cup melted butter and press a small spoonful into the bottom of each cupcake liner before adding the batter. Bake for 5 minutes at 350°F (175°C) to set the crust.
Sift Dry Ingredients: Sift the flour and graham cracker crumbs to prevent lumps and ensure a smooth batter.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can result in dense cupcakes.
Check for Doneness: Insert a toothpick into the center of the cupcakes to check if they’re done. It should come out clean or with a few crumbs attached. Avoid overbaking to keep them moist.
Cool Completely: Allow the cupcakes to cool completely before filling them with chocolate or frosting. This prevents the filling from melting.
Chocolate Filling: If the chocolate filling is too thick to pipe, you can gently reheat it in the microwave for a few seconds to soften it.
Marshmallow Frosting: Make sure your mixing bowl and whisk attachment are clean and free of any grease when making the frosting. Grease can prevent the egg whites from whipping up properly.
Double Boiler: When heating the egg whites and sugar for the marshmallow frosting, make sure the bowl doesn’t touch the simmering water to avoid cooking the eggs.
Use a Kitchen Torch: If you have a kitchen torch, use it to toast the marshmallow frosting for an authentic s’mores look and flavor. If using a broiler, keep a close eye to prevent burning.
Decorating: For a fun presentation, sprinkle some crushed graham crackers or mini chocolate chips over the frosted cupcakes.
Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. If storing in the refrigerator, bring them to room temperature before serving for the best flavor and texture.
Make Ahead: You can prepare the cupcakes and chocolate filling a day ahead. Store the cupcakes in an airtight container and refrigerate the filling. Prepare the marshmallow frosting and assemble the cupcakes just before serving.
By following these tips and tricks, you’ll ensure your S’mores Cupcakes are a delicious and delightful treat that everyone will love! Enjoy baking!
Recipe FAQ’s
How should I store s’mores cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be stored in the refrigerator and are best enjoyed within 1-2 days.
Can I use a store-bought cupcake mix?
Absolutely! If you’re short on time, a store-bought mix can be a great shortcut. Just add the graham cracker crust and marshmallow frosting to keep the s’mores essence.
What’s the best way to toast the marshmallow frosting?
A kitchen torch works best for toasting the frosting. If you don’t have one, you can use your oven’s broiler setting, but be sure to watch them closely to avoid burning.
Can I make s’mores cupcakes ahead of time?
Yes, you can make the cupcakes a day or two in advance. Store them in an airtight container at room temperature and add the frosting just before serving for the best texture.
S’mores Cupcakes
Ingredients
For the Cupcakes:
- 1 cup graham cracker crumbs about 8-10 full crackers
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Chocolate Filling:
- 4 oz semi-sweet chocolate chopped
- ½ cup heavy cream
For the Marshmallow Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcakes:In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.In a large bowl, beat the butter and sugar together until light and fluffy.Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.Divide the batter evenly among the cupcake liners, filling each about 2/3 full.Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Chocolate Filling:Place the chopped chocolate in a heatproof bowl.In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.Let the chocolate filling cool slightly, then transfer it to a piping bag fitted with a small round tip (or a zip-top bag with a corner snipped off).Once the cupcakes are cool, insert the tip into the center of each cupcake and fill with the chocolate mixture.
- Make the Marshmallow Frosting:In a heatproof bowl (or the bowl of a stand mixer), combine the egg whites, sugar, and cream of tartar.Set the bowl over a saucepan of simmering water (double boiler method) and whisk constantly until the sugar is dissolved and the mixture reaches 160°F (70°C) on a candy thermometer.Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form and the frosting is glossy, about 5-7 minutes. Mix in the vanilla extract.
- Frost the Cupcakes:Transfer the marshmallow frosting to a piping bag fitted with a large star tip. Pipe swirls of frosting onto each cupcake.To achieve the classic s’mores look, use a kitchen torch to lightly toast the frosting until golden brown. If you don’t have a kitchen torch, you can place the cupcakes under the broiler for a few seconds, watching closely to avoid burning.
- Garnish (Optional):Garnish each cupcake with a small piece of graham cracker or a square of chocolate.
Notes
- Graham Cracker Crust: For extra graham cracker flavor, press a small spoonful of graham cracker crumbs mixed with melted butter into the bottom of each cupcake liner before adding the batter.
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for smoother batter and better texture.
- Careful Filling: When filling the cupcakes with chocolate, be gentle to avoid breaking the cupcakes.
- Torching the Frosting: If using a kitchen torch, keep it moving to avoid burning one spot.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.