Hey friends! Let’s make some tasty S’mores Cupcakes today. These are chocolate cupcakes filled with a rich milk chocolate ganache, topped with milk chocolate buttercream, coated in graham cracker crumbs, and finished with marshmallow frosting.
S’mores Cupcakes
Ingredients
For the Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup canola oil
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
For the Milk Chocolate Ganache:
- 1 1/3 cups milk chocolate chopped (about 8 ounces)
- 1/2 cup heavy cream
For the Milk Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter room temperature
- 3/4 cup milk chocolate ganache from recipe above
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
For the Marshmallow Frosting:
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For Assembly:
- About 4 graham crackers crushed (about 1/3 cup crumbs)
Instructions
Chocolate Cupcakes:
- Preheat your oven to 350°F. Line a muffin pan with cupcake liners or grease with butter and flour.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the oil, coffee, vinegar, vanilla, and sugar.
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
Milk Chocolate Ganache:
- Chop the milk chocolate finely and place it in a heatproof bowl.
- Heat the cream until it just begins to boil, then pour it over the chocolate. Let it sit for a few seconds.
- Whisk until smooth and glossy. Let it cool to room temperature before using.
Milk Chocolate Buttercream Frosting:
- In a mixer, cream the butter on medium-high speed until smooth.
- Add the cooled ganache and mix until combined.
- Add the sifted powdered sugar, cocoa powder, and vanilla. Mix on low until incorporated, then whip on high for about 1 minute.
Marshmallow Frosting:
- Combine the egg whites, sugar, cream of tartar, and salt in a heatproof bowl.
- Place the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water.
- Whisk constantly until the mixture reaches 140°F.
- Remove from heat and whip with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Add the vanilla and mix in.
Assemble the Cupcakes:
- Use a small spoon to remove the centers of the cupcakes.
- Fill the cupcakes with the cooled ganache.
- Pipe the chocolate buttercream on top of each cupcake.
- Sprinkle the sides with graham cracker crumbs.
- Pipe the marshmallow frosting on top of each cupcake. Optionally, use a torch to lightly toast the marshmallow frosting.
Storage:
- Store the S’mores Cupcakes in the fridge for 4 to 5 days.
Notes
Chocolate Options: You can use chopped chocolate or chocolate chips. Milk chocolate, semi-sweet, or dark chocolate all work well.
Ganache Tip: Make sure the ganache is fully cooled before adding to the buttercream to avoid melting the butter.
Ganache Tip: Make sure the ganache is fully cooled before adding to the buttercream to avoid melting the butter.