If two of your favorites sweets are cupcakes and s’mores, then the first thing you should be doing is making these s’mores cupcakes!
I mean who didn’t grow up liking s’mores! When cooking for some friends we asked for their 3 favorite desserts. One was cupcakes… however, they didn’t like super rich dark chocolate which is Ryan and I’s favorite. After some time on Pinterest, we came across a recipe for s’mores cupcakes that caught our attention. We could use milk chocolate instead and they liked s’mores and it was a chocolate cupcake base that would please us too. Everyone loves s’mores! I could take extra cupcakes to work or to family, win win! Except… the extra cupcakes didn’t make it to work as we ate every last one for the next few nights. Whoops…
The recipe was a HUGE success. Ryan and I decided that these were the best cupcakes we had ever had… and I like to think we eat more cupcakes than the average family being that we have 2 really good cupcake shops really close to us that were winners on Cupcake Wars among other things. The cake was super moist and the meringue marshmallow frosting is light, fluffy, and not too sweet. AND… it has a graham cracker crust on the bottom, what’s not to love about that!?!?! The original recipe can be found at Life, Love and Sugar, which I followed mostly but did change a few things.
Speaking of s’mores, I have been really wanting one. Sneak preview of a future post, but we built a fire pit in our backyard!!! Super cool and not too hard to do. We needed something to go with our Adirondack chairs. However, we have yet to use said fire pit because every time we plan to use it, it rains… A LOT. Weather is nice this week, so I am hopeful one night it will work. I think s’mores cupcakes go really well with a fire pit as well!
What Ingredients are in these S’mores Cupcakes?
- Graham crackers
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Cocoa powder
- Baking soda
- Canola oil
- Cream of tartar
- Chocolate syrup
How do I Make Sure My Cupcakes are Light and Fluffy?
The key with baking is DO NOT OVERMIX. It’s the death of any baking recipe and with cupcakes, it can lead to something that is dense and just not very appetizing. So what does not overmixing mean? Well you mix all of your ingredients right until you see the flour disappear. Obviously the other issue can be baking too long. To combat this, you just insert a toothpick into the center of a cupcake until it comes out clean.
Other Cupcake Recipes
- 1 1/4 cup graham cracker crumbs
- 5 tbsp unsalted butter
- 5 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup hot brewed coffee
- 4 egg whites
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Hershey's syrup
- graham cracker crumbs
- Preheat oven to 325F and place 15-18 cupcake liners in a cupcake tin. Put graham crackers in a ziploc bag and crush with a rolling pin (1 package will be a little more than 1 1/4 cup so you will have a bit extra to sprinkle at the end). In a medium bowl, add graham cracker crumbs, butter, and sugar and mix well.
- Place a heaping tablespoon of the crust mixture in the bottom of each cupcake liner and press down. Bake crusts for 7 min. Remove and set aside to cool while you make the cupcakes.
- For the cupcakes, place flour, sugar, cocoa powder, baking soda, and salt in the bowl and whisk together. (I just put this in the bowl of an electric mixer to save bowls!) Add egg, buttermilk, and vegetable oil to the dry ingredients and mix well using a mixer. Add vanilla extract to hot brewed coffee and add to the mixture. Mix well. (Note -- the batter will be a little thinner than normal cupcake batter)
- Pour batter into cupcake pan on top of crust mixture, filling about 3/4 of the way full. Bake at 300F for 25-30 min, or until a toothpick inserted in the middle comes out clean. When done, remove from oven and let cool for 5 minutes. Remove them from the cupcake tin and allow to cool completely before icing.
- Combine egg whites, sugar, and cream of tartar in a metal heat proof bowl (best to use a double boiler here). Place over a saucepan with boiling water (double boiler). Whisk constantly until sugar is melted and mixture is warm to between 120F and 140F on a candy thermometer. (About 5 minutes, but best to check the temperature as meringue can be very touchy).
- Remove from heat and pour into the bowl of an electric mixer. Using the whisk attachment, beat on a low speed gradually increasing to high speed until stiff, glossy peaks form, about 5 minutes. (Note -- be careful here because if you overmix, it will break and will not be set enough to use as icing).
- Spoon frosting into piping bag and pipe onto the cupcakes. Drizzle chocolate sauce on top and extra graham cracker crumbs.