S’mores Cupcakes

Why You’ll Love S’mores Cupcakes

• There’s nothing quite like a homemade cupcake!
• The taste of gourmet – at home!
• Rich and decadent.
• They are easy to make ahead and serve beautifully for gatherings.

Ingredients

Cupcakes

• White Granulated Sugar
• All Purpose Flour – Bleached or unbleached.
• Unsweetened Cocoa Powder – Adds chocolate decadence.
• Baking Powder – Two leavening agents make them super light and fluffy.
• Baking Soda – Gives them an extra lift.
• Vegetable Oil – Makes them super rich and moist.
• Milk – Adds another layer of moisture. I love whole milk when I’m working with chocolate, but you can use whatever you have on hand.
• Vanilla Extract – It’s so easy to make your own vanilla extract but anything you have on hand.
• Eggs – Adds to the rise.
• Hot Water or Hot Coffee – Coffee and chocolate go together like peanut butter and jelly. I promise you won’t taste it if you’re not a coffee lover… and if you don’t have any on hand, feel free to skip and use hot water instead.

S’mores Cupcake Topping

• White Granulated Sugar – While many traditional frostings call for powdered sugar, this one needs granulated to work the egg whites into a whipped marshmallow topping.
• Salt – To balance the sweetness and bring out all the other flavors.
• Egg Whites – To create the airy, fluffy topping.
• Vanilla Extract – Adds a hint of flavor
• Graham Crackers – Crushed, to garnish.
• Hershey Bars – Broken into individual sections for the cutest garnish.

Variations

• Skip the graham crackers if you wish, equally good without.
• Use chocolate chips on top instead of Hershey’s if that’s what you have on hand.
• Try topping with crushed peanut butter cups for a fun spin.
• Drizzle my favorite chocolate sauce over the top.

How to Make S’mores Cupcakes

Cupcakes

1. Preheat oven to 350° F. Line muffin tin with liners.
2. In a large mixing bowl or stand mixer, combine dry ingredients.
3. Add wet ingredients into the dry.
4. Add eggs one at a time.
5. Gradually add hot water or coffee.
6. Fill muffin each muffin tin just below 2/3 full. Bake 18 minutes.

S’mores Cupcake Topping

1. Use a double broiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double broiler.
2. On low heat, add sugar, salt, and egg whites, whisking about 5 minutes.
3. Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high.
4. Spoon marshmallow fluff onto cooled cupcakes.
5. Optional: Toast marshmallow in the broiler 30 seconds or using a torch.
6. Garnish.

Recipe Tips

• Pour batter into a large liquid measuring cup to fill cupcake tins effortlessly.
• Allow cupcakes to cool completely before icing.
• Use a storage bag with the corner clipped off or icing bag to pipe fluff on.

Recipe Shortcuts

• Substitute with Cake Mix – You can quickly make these using a Chocolate Cake mix!
• Substitute Marshmallow Fluff – While making your own is easier than you think, you can simply substitute marshmallow fluff. It will have a slightly different and gooier consistency. Simply toast it in the broiler 30 seconds to set.

How to Store

• At Room Temperature – they can be stored in an airtight container at room temperature for up to three or four days. It’s likely they won’t last quite that long, though.
• Refrigerate – these s’mores cupcakes can be stored in the refrigerator for up to one week, but the moisture might cause the colors and solids to bleed.
• Freeze – You can bake and freeze the chocolate cupcakes up to three months ahead of time (without frosting). Simply bake as directed, and package in an airtight container for freezing. Defrost 24 hours before you’re ready to decorate and serve.

More Easy Desserts

• Peanut Butter S’mores Pie Recipe
• Pink Champagne Cupcakes
• Honey Lemon Cake
• Strawberry Shortcake