S’mores Cupcakes

S’mores are a fond childhood memory for me– my mom would never let us near fire of any kind, so my sister and I used to make them ghetto style on a plate in the microwave. As in, the marshmallow puffs up incredibly big, absolutely untoasted, the chocolate melts into a gooey mess, and you put it all together very quickly with the graham crackers, and voila! You have yourself a microwaved s’more. Turn on the tv and call it a self made after-school snack. We were such dorks, but not to worry, times have changed.

When I came across these S’more cupcakes I bookmarked it immediately so I could make them. Graham cracker crust, rich chocolate cake, topped with toasted marshmallow frosting… need I say more? Let’s just say that these cupcakes will have you coming back for S’more.

Two halves of a whole:

Don’t leave me…

If you’re going down, then I’m going with you

And now we’re showing everyone our bottoms.

S’mores Cupcakes
Adapted from Lovin’ From the Oven, Originally from Jennifer of Seattle’s Trophy Cupcakes

For the Crust:

1 1/2 cups graham cracker crumbs (about 20 squares pulsed in a food processor)
1/4 cup sugar
1/3 cup unsalted butter, melted

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

For the CakeThis is my favorite go-to chocolate cake for practically everything

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared muffin tins.

Bake 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the Marshmallow Frosting:

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately and then lightly torch with a kitchen burner.

Note: Be careful with the marshmallow frosting, and serve after frosting and toasting! I took half of these down to LA with me on a road trip on a hot weekend in June and the frosting started deflating and sliding. I’m sure it was a combination of the heat and the movement of the car. They still got devoured, they just didn’t quite look like what they originally did!

– Ai


19 Responses to “S’mores Cupcakes”

  1. 1 Karen October 13, 2010 at 3:57 pm

    Loooove smores! These look amazing as usual =)

  2. 2 Lisa October 14, 2010 at 1:07 pm

    What a great looking cupcake. I love that pic where the marshmallow frosting is just so gooey and stretching. Delicious.

  3. 3 Kasey October 16, 2010 at 11:29 am

    These are so playful – I love the concept. The perfect childhood treat in a cupcake. I am definitely bookmarking this one!

  4. 4 Christine October 19, 2010 at 3:31 pm

    These are really pretty!!

  5. 5 Art and Appetite October 19, 2010 at 3:48 pm

    Oh my gosh! I’d die to try this! This looks amazingly good (stunningly photographed as well). Thanks for sharing!

  6. 8 kela January 2, 2012 at 11:19 pm

    Does the coffee leave the cupcakes with a coffee taste?

  7. 10 Michelle Harrison August 22, 2012 at 2:44 pm

    i made these. they turned out perfect. i had my own favorite chocolate cake go to batter but instead i tried YOURS and it was fantastically moist and NO it didnt taste like coffee at all it just compliments the flavor of the chocolate, almost enhances it…

    because the frosting is basic meringue frosting i actually added a “marshmallow flavored” food flavoring i found at a specialty baking store and so it looked and tasted like marshmallows! 🙂 crowd pleaser for sure!

  8. 11 C. Glaze September 4, 2013 at 10:34 pm

    How many cupcakes does this recipe yield??

  9. 13 Anissa Wheeler May 16, 2014 at 8:49 pm

    If I don’t have coffee, can I just use 1 cup of water and does it need to be hot water when I do add it? Thanks! Looks delicious!

    • 14 Aileen May 17, 2014 at 4:35 pm

      Hi Anissa! You can use just 1 cup of hot water instead of coffee (make it hot, cold water won’t incorporate as well), but the coffee really brings out the chocolate flavor of the cake, so I would highly recommend it. I’ve never tried it with just hot water, but I feel like it might dilute the chocolate flavor, which would have the opposite effect of the coffee. I usually keep instant coffee around just for baking purposes and use that to make a cup. Good luck!

  10. 16 Sha October 25, 2014 at 11:43 pm

    What cocoa you used? Unsweetened cocoa or dutch processed cocoa? or can i used dark cocoa?

    • 17 Aileen October 26, 2014 at 9:24 pm

      Hi Sha – you can use any kind of cocoa powder, as long as it is unsweetened. I love using dark cocoa powder, it brings the chocolate richness to a whole new depth (… and I also love dark chocolate anything)!

  1. 1 A Smörgåsbord of S’mores « Counting the Leaves Trackback on May 22, 2011 at 8:01 pm
  2. 2 S’more Madness | a touch of lovely Trackback on August 10, 2012 at 4:37 am

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