Description
Indulge in these delightful Homemade S’mores Cupcakes featuring a graham cracker crust, rich chocolate cupcake, luscious chocolate ganache filling, and a fluffy marshmallow frosting. Perfectly toasted on top and drizzled with extra ganache and graham cracker crumbs, these cupcakes beautifully capture the nostalgic flavors of classic s’mores in an elegant cupcake form.
Ingredients
Scale
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1 tbsp melted butter
- 4 tbsp sugar
- ⅛ tsp salt
Cupcake Batter
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp espresso powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup sugar
- ½ cup brown sugar
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 2 tsp vanilla bean paste
- ½ cup buttermilk
Chocolate Ganache
- 14 ounces chocolate, chopped
- ½ cup heavy cream
Marshmallow Frosting
- 4 large egg whites
- ¾ cup sugar
- ¼ cup corn syrup
- ½ tsp cream of tartar
- 1 tsp vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin pan with cupcake liners and lightly spray them to prevent sticking.
- Make Graham Cracker Crust: In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until combined. Press about 2 tablespoons of this mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 to 6 minutes, then remove from oven and let cool completely.
- Prepare Cupcake Batter: Sift together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a separate bowl. In another bowl, whisk the eggs, sugar, brown sugar, neutral oil, and vanilla bean paste until smooth. Combine the wet ingredients with the sifted dry ingredients alternately with the buttermilk, mixing until just incorporated. Divide the batter evenly over each graham cracker crust in the cupcake liners.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 16 to 18 minutes, or until the tops spring back gently when touched and a toothpick inserted into the center comes out mostly clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
- Make Ganache: Heat the heavy cream in a saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for a few minutes then stir until the mixture becomes smooth and glossy. Refrigerate the ganache for about 2 hours until firm enough to use as a filling.
- Make Marshmallow Frosting: In a heatproof bowl set over a double boiler, whisk together the egg whites, sugar, and corn syrup continuously until the mixture reaches 110ºF (43ºC). Transfer the mixture to a stand mixer. Add the cream of tartar and vanilla bean paste, then whip on high speed until stiff peaks form and the frosting is glossy and fluffy.
- Assemble: Core each cooled cupcake by removing a small section from the center. Fill the hollow with the chilled chocolate ganache, then replace the top piece to close the cupcake. Pipe the marshmallow frosting over each cupcake generously. Using a kitchen torch, lightly toast the frosting to achieve a golden brown finish. Drizzle extra ganache over the frosting and sprinkle with remaining graham cracker crumbs for garnish.
- Storage Tips: Store cupcakes in an airtight container to keep them fresh.
- Room Temperature: They can be kept for 1 to 2 days at room temperature.
- Refrigerate: Store in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freeze: Wrap each cupcake individually and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature prior to serving.
Notes
- For best results, use high-quality chocolate for the ganache and a neutral oil with a light flavor for the cupcakes.
- Be careful not to overbake the cupcakes to maintain a moist texture.
- Ensure the egg whites reach the proper temperature before whipping to achieve the perfect marshmallow frosting texture.
- Use a kitchen torch for toasting the frosting to add flavor and an attractive finish, but if unavailable, briefly use the oven broiler with close supervision.
- Allow ganache to chill thoroughly before filling to prevent leakage.
- Cupcakes are best served at room temperature for optimal taste and texture.
