Smores Cupcakes
These Smores Cupcakes are a perfect combination of moist chocolate cupcakes with a crunchy graham cracker crust and a light, fluffy marshmallow frosting. The rich chocolate and toasted marshmallow flavors capture all the magic of smores in cupcake form!
Ingredients:
For the Graham Cracker Crust:
1 1/4 cups 168g graham cracker crumbs
5 tbsp 70g butter, melted 杻
5 tbsp 65g sugar
For the Chocolate Cupcakes:
1 cup 130g all-purpose flour
1 cup 207g sugar
6 tbsp 43g Hersheys Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt 蓼
1 egg 讀
1/2 cup 120ml buttermilk 拏
1/2 cup 120ml vegetable oil
3/4 tsp vanilla extract
1/2 cup 120ml boiling water
For the Meringue Marshmallow Frosting:
4 egg whites 讀
1 cup 207g sugar
1/2 tsp cream of tartar 蓼
1 tsp vanilla extract
Chocolate sauce e.g., Hersheys Hot Fudge Topping
Graham cracker crumbs for garnish
Instructions:
1. Prepare the Crust:
Preheat your oven to 325F 160C.
In a small bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
Bake the crusts for 7 minutes, then remove from the oven and set aside.
2. Make the Chocolate Cupcakes:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the egg, buttermilk, and vegetable oil to the dry ingredients, and mix until well combined.
Stir in the vanilla extract to the boiling water, and add it to the cupcake batter. Mix thoroughly.
Pour the batter into the cupcake liners, filling each one a little more than halfway.
Reduce the oven temperature to 300F 150C and bake the cupcakes for 17-19 minutes, or until a toothpick comes out clean.
Once done, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a cooling rack.
3. Make the Meringue Marshmallow Frosting:
Combine the egg whites, sugar, cream of tartar, and vanilla extract in a metal, heatproof mixing bowl.
Place the bowl over a saucepan with simmering water or use a double boiler. Whisk constantly until the sugar is dissolved and the egg whites reach a temperature of 120-140F 49-60C. This should take about 4-6 minutes.
Remove the bowl from the heat and beat the mixture on low speed, gradually increasing to high speed, until stiff, glossy peaks form. This should take about 5-7 minutes.
4. Assemble the Cupcakes:
Pipe the marshmallow frosting onto the cooled cupcakes using a piping bag I used Ateco tip 808.
Drizzle with chocolate sauce and sprinkle with additional graham cracker crumbs if desired.
Total Time: 40 minutes
Yield: 15-18 cupcakes
Calories: Approximately 300-350 per cupcake