These S’mores Cupcakes bring the nostalgic flavors of campfire s’mores into an irresistible dessert. Featuring a buttery graham cracker crust, rich chocolate cupcake, decadent ganache, and a toasted marshmallow topping, these cupcakes are the perfect indulgence for any occasion.

Image Credit: The Nomad Plate

Equipment:

  • 9×13 Baking Sheet
  • Cupcake Liners
  • Butane Torch

Yield: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 30 minutes

Why This Recipe

  • Enhanced Flavor: The addition of espresso powder enhances the rich, chocolatey flavor without making the cupcakes taste like coffee.
  • Graham Cracker Base: The buttery graham cracker crust gives the cupcakes that classic s’mores crunch, reminiscent of a campfire treat.
  • Decadent Ganache Layer: Unlike traditional cupcakes, this recipe includes a layer of silky dark chocolate ganache that adds richness and moisture.
  • Toasted Marshmallow Topping: Instead of frosting, the marshmallow fluff is lightly toasted for a golden, gooey finish that mimics roasted marshmallows perfectly.

Ingredients:

  • Graham Cracker Crust
  • 2 cup graham crackers, crushed
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • Chocolate Cupcakes
  • 1 ½ cups  all-purpose flour
  • 1 ½ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tablespoons espresso powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • ¾ cup buttermilk
  • ¾ cup warm water
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Chocolate Ganache
  • 3 ½ ounces dark chocolate, chopped
  • ¾ cup heavy cream
  • Topping
  • Marshmallow Fluff

Substitutions and Additions

  • No Buttermilk: Substitute with ¾ cup milk mixed with 1 tablespoon vinegar or lemon juice.
  • Espresso Powder Substitute: Skip it or replace it with instant coffee powder.
  • Graham Crackers Substitute: Use crushed digestive biscuits or Biscoff cookies.
  • Add-Ins: Sprinkle chocolate chips into the batter for an extra gooey bite.

Directions:

Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

  • In a mixing bowl, combine crushed graham crackers, brown sugar, and melted unsalted butter, stirring until the mixture becomes crumbly
  • Spoon approximately 1 tablespoon of the graham cracker mixture into each cupcake liner, pressing down gently to form a crust base.
  • In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
  • In another bowl, mix eggs, buttermilk, warm water, vegetable oil, and vanilla extract until blended.
  • Gradually add the wet ingredients to the dry ingredients, stirring until combined (do not overmix).
  • Pour chocolate cupcake batter over the graham cracker crust in each liner, filling about two-thirds full.
  • Bake for about 30 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  • In a small saucepan, heat heavy cream over medium heat until it simmers.
  • Remove from heat and add chopped dark chocolate. Let sit for a few minutes, then stir until smooth.
  • Allow the ganache to cool slightly before piping.
  • Once the cupcakes are cooled, pipe a layer of chocolate ganache on top of each cupcake.
  • Spoon a dollop of marshmallow fluff on top of the ganache.
  • Lightly toast the marshmallow fluff with a kitchen torch or under a broiler (watch closely to avoid burning).
  • Let the cupcakes cool slightly before serving. Enjoy your delicious s’mores cupcakes!

How to Serve

  • Serve warm for the ultimate gooey s’mores experience.
  • Garnish with extra crushed graham crackers and a drizzle of melted chocolate for presentation.
  • Pair with a glass of cold milk or hot cocoa for a cozy treat.

Storage

  • Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
  • Refrigerator: Store frosted cupcakes for up to 5 days in the fridge. Bring to room temperature before serving.
  • Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and frost before serving.

Frequently Asked Questions (FAQs)

Can I skip the ganache layer?
Yes, but the ganache adds a rich, chocolatey element that makes these cupcakes irresistible.

Can I use store-bought marshmallow fluff?
Absolutely! Store-bought marshmallow fluff works perfectly.

Can I make these gluten-free?
Yes! Use gluten-free graham crackers and a gluten-free all-purpose flour blend.

What if I don’t have a torch?
Use the oven broiler to toast the marshmallows, but keep an eye on them, they toast quickly and can easily burn.

Image Credit: The Nomad Plate

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