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Toasted S’mores Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: Elina
  • Prep Time: 40 mins
  • Cook Time: 17 mins
  • Total Time: 57 mins
  • Yield: 14 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Toasted S’mores Cupcakes featuring a graham cracker crust, soft graham cracker-infused cupcakes filled with fluffy marshmallow, topped with rich chocolate buttercream and finished with toasted marshmallow meringue for the perfect campfire-inspired treat.

Ingredients

Scale

Graham Cracker Crust

  • 1/2 Cup (52g) graham crackers, ground into crumbs
  • 2 Tbsp white granulated sugar
  • 2 Tbsp unsalted butter, melted

Graham Cracker Cupcakes

  • 1/2 Cup (52g) graham crackers, ground into crumbs
  • 1 1/4 Cups (133g) cake flour, sifted before measuring
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 Cup (71g) unsalted butter, room temperature
  • 2/3 Cup (137g) granulated white sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 Cup (120ml) whole milk, room temperature

Marshmallow Filling

  • 1/3 Cup Marshmallow Fluff

Chocolate Buttercream

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1/4 Cup (21g) natural unsweetened cocoa powder
  • 2 Tbsp whole milk, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt

Marshmallow Meringue Topping

  • 3 large egg whites, room temperature
  • 3/4 Cup (150g) granulated white sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

  1. Make The Graham Cracker Crust: In a small bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and mix until well incorporated to form the crust.
  2. Make The Graham Cracker Cupcakes: Preheat the oven to 350˚F (177˚C) and line a muffin or cupcake pan with liners. Press a spoonful of the graham cracker crust mixture into the bottom of each liner. In a medium bowl, whisk together the graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. In a stand mixer with a paddle attachment, cream the butter on high for one minute. Scrape down the bowl and paddle, then add sugar and cream together for two minutes, scraping once mid-way. Lower mixer speed and add the egg and egg yolk until combined. Add vanilla and mix on medium for one minute. Add dry ingredients at low speed and mix until just combined, then add milk and mix on low for about 30 seconds without overmixing. Pour batter over the crust in liners, filling no more than two-thirds full. Bake for 17 minutes or until a toothpick comes out clean. Cool completely before assembling.
  3. Make The Chocolate Buttercream: In a stand mixer with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle, lower speed, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Beat on medium for one minute until smooth and fluffy.
  4. Make The Marshmallow Meringue: Whisk egg whites, sugar, and cream of tartar in a small heatproof bowl. Set over a saucepan with simmering water, ensuring the bowl bottom does not touch the water. Whisk constantly until sugar dissolves, about 4 minutes. Transfer mixture to a stand mixer bowl fitted with a whisk attachment, add vanilla, and whip on high for 6 minutes until stiff peaks form and meringue holds its shape when inverted.
  5. Assembly: Once cupcakes are cool, cut out the centers with a knife or inverted large piping tip. Fill centers with marshmallow fluff. Pipe a swirl of chocolate buttercream on top of each cupcake using Wilton tip 1M. Sprinkle with graham cracker crumbs. For the look in the pictures, fill two piping bags with marshmallow meringue fitted with Wilton tips 1M and 4B. Pipe a small swirl with 1M and two stars next to it with 4B. Carefully toast the meringue accents using a culinary torch to achieve a toasted marshmallow effect.

Notes

  • Make Ahead Tips: Graham Cracker Cupcakes can be stored in an airtight container at room temperature for up to one day or frozen for up to one month. Thaw before use.
  • Chocolate Buttercream can be stored in an airtight container at room temperature for up to one day or refrigerated for up to two weeks. Bring to room temperature and rewhip before using.
  • Be cautious when toasting meringue with a culinary torch to avoid burning or melting the decorative piping.
  • Ensure all ingredients are at room temperature for best mixing results.

Find it online: https://recipes.mbeams.com/toasted-smores-cupcakes-recipe/