S'mores Cupcakes
This S'mores Cupcakes recipe is a delightful twist on the classic campfire treat.They combine graham crackers, chocolate, and toasted marshmallows in a convenient handheld dessert.Whether enjoyed at parties, picnics, or simply as a sweet treat to brighten your day, these cupcakes are sure to be a hit! Enjoy.
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.