Decadent S'mores Cupcakes: Campfire Flavor in Every Bite
Our s'mores cupcakes with crunchy graham cracker, rich chocolate, ganache, and marshmallow toasted to perfection will bring back memories of campfire treats.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 4 tablespoons sugar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/3 cup neutral oil e.g., grapeseed
- 2 teaspoons vanilla bean paste
- 1/2 cup buttermilk
- 14 ounces chocolate e.g., Hershey bars
- 1/2 cup heavy cream
- 4 large egg whites
- 3/4 cup sugar
- 1/4 cup corn syrup
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla bean paste
Instructions
- 1. Preheat oven to 350ºF (177ºC). Line a 12-cup muffin pan with liners and coat with nonstick spray.
- 2. Mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press 2 tablespoons into each liner. Bake for 5-6 minutes until lightly browned. Cool.
- 3. Sift flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a bowl.
- 4. In another bowl, mix eggs, sugar, brown sugar, oil, vanilla, and buttermilk. Combine with dry ingredients. Divide batter into liners.
- 5. Bake for 16-18 minutes. Cool completely.
- 6. Heat heavy cream to boil, pour over chocolate. Let sit 2 minutes. Stir smooth. Chill for 2 hours.
- 7. Over boiling water, whisk egg whites, sugar, corn syrup until 110ºF. Transfer to mixer, add cream of tartar and vanilla, whip 7 minutes.
- 8. Core cupcakes, fill with ganache, replace tops. Pipe frosting, toast with torch. Drizzle with ganache, sprinkle crumbs.
Notes
Use a shot glass to press down graham cracker crumbs.
Toast marshmallow frosting with a kitchen torch for best results.