PREP TIME: 20 minutes | COOK TIME: 18 minutes | ADDITIONAL TIME: 15 minutes | TOTAL TIME: 53 minutes | YIELD: 12
Always have a reason to enjoy S’mores. These moist chocolate cupcakes are filled in the center with marshmallow cream and a drizzle of chocolate ganache. And it’ll not be S’mores without graham so threw in some graham cracker crumbs in them.
Ingredients
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Chocolate Cupcake Batter:
1/3 cup chocolate chips – milk or dark (57 grams)
1/3 cup baking cocoa powder (32 grams)
3/4 cup hot water (177 grams)
1 tsp instant espresso or instant coffee (2 grams)
3/4 cup all-purpose flour (98 grams)
3/4 cup granulated sugar (150 grams)
1/2 teaspoon salt (2 grams)
1/2 tsp baking soda (3 grams)
1/3 cup vegetable oil (73 grams)
2 eggs, room temperature (114 grams)
1 tsp white vinegar (4 grams)
1 tsp vanilla bean paste or vanilla extract (4 grams)
Marshmallow Cream Filling
1 can of marshmallow fluff (7.5 oz jar)
2 Tbsp heavy cream (30 grams)
Vanilla Bean Frosting:
1 cup (or 2 sticks) unsalted butter, room temperature (226 grams)
3 cups powdered sugar (375 grams)
2 tsp vanilla bean paste or vanilla extract
1/2 tsp salt (2 grams)
1/4 cup heavy cream (60 grams)
Additional Decorations:
1 cup graham cracker crumbs
1/2 cup chocolate ganache (to drizzle)
Wilton 1M frosting tip
12 marshmallows
How to make Smores Cupcake
Chocolate Cupcake Recipe:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Line the muffin pan with 12 cupcake liners.
Step 3: In a large bowl, add 3/4 cup of very hot water. Add in a teaspoon of instant coffee or espresso powder. Lightly stir until dissolved.
Step 4: Add in 1/3 cup chocolate chips and another 1/3 of cocoa powder. Set aside for 2 minutes to melt the chocolate chips. Once melted, stir the mixture until smooth.
Step 5: Sift 3/4 cup flour, 3/4 cup sugar, half teaspoon baking soda, and half teaspoon salt into the chocolate espresso mixture. Stir well until just combined. Using a spatula, scrape the sides and bottom of the bowl as needed.
Step 6: Add in the eggs and stir until just combined.
Step 7: Stir in 1/3 cup vegetable oil, a teaspoon of vinegar, and vanilla until the batter is smooth.
Step 8: Fill to about 3/4 full the cupcake liners.
Step 9: Place inside the preheated oven and bake for about 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean or with least crumbs.
Step 10: Remove from the oven and let the cupcakes cool in the pans for at least 10 minutes before transferring them on a wire rack to cool completely.
To make the Marshmallow Cream Filling:
Step 1: In a medium-sized bowl, scoop the marshmallow fluff. Add in the heavy cream.
Step 2: Mix with a spoon until smooth.
Step 3: Transfer the filling in a small piping bag and set aside.
To make the Vanilla Bean Buttercream:
Step 1: With a paddle or whisk attachment, beat the butter for 30 seconds on medium speed until smooth.
Step 2: Adjust the speed to low and mix in the salt and vanilla bean paste or vanilla extract.
Step 3: Gradually add in the powdered sugar, a cup at a time, and alternately with small splashes of cream.
step 4: Beat on low speed until everything is incorporated and you reached your desired consistency.
Step 5: You can add an extra tablespoon of heavy cream if the frosting is too thick. Or add in half a cup of powdered sugar if it is too thin.
Step 6: Stir until the frosting is super frost either by hand or with a rubber spatula.
Step 7: Transfer the frosting in a piping bag fitted with a Wilton 1M tip. Set aside.
Time to decorate the S’mores Cupcakes:
Step 1: To remove the center of the fully cooled cupcakes, use a 1-inch circle cutter or a small knife.
Step 2: In a small bowl, add the graham cracker crumbs.
Step 3: Into the cutout center of each cupcake, add a teaspoon of graham cracker crumbs. Fill the hole til the top with marshmallow cream.
Step 4: Drizzle chocolate ganache on top of the marshmallow cream. And pipe a small swirl of frosting on top of the filling.
Step 5: To fully cover the frosting, dunk first the cupcake frosting into the graham cracker crumbs.
Step 6: On top of the graham cracker dusted base, pipe a large swirl.
Step 7: Then, drizzle again with chocolate ganache and top each ganache with toasted marshmallow.
Notes:
With this recipe, you can make 40 mini chocolate cupcakes. Just use mini muffin tins and bake for about 9 to 10 minutes.
What is best is you can make these cupcakes in advance. Store the unfrosted cupcakes in an airtight container for up to 2 days at room temperature, a week in the fridge, and 3 months when frozen.
For the leftover buttercream, store them in the fridge for up to 2 weeks.
Nutrition Information:
Amount Per Serving Calories: 436 | Total Fat: 16g | Saturated Fat: 6g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 322mg | Carbohydrates: 70g | Fiber: 1g | Sugar: 54g | Protein: 5g
Ingredients
- Chocolate Cupcake Batter:
- 1/3 cup chocolate chips - milk or dark (57 grams)
- 1/3 cup baking cocoa powder (32 grams)
- 3/4 cup hot water (177 grams)
- 1 tsp instant espresso or instant coffee (2 grams)
- 3/4 cup all-purpose flour (98 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/2 teaspoon salt (2 grams)
- 1/2 tsp baking soda (3 grams)
- 1/3 cup vegetable oil (73 grams)
- 2 eggs, room temperature (114 grams)
- 1 tsp white vinegar (4 grams)
- 1 tsp vanilla bean paste or vanilla extract (4 grams)
- Marshmallow Cream Filling
- 1 can of marshmallow fluff (7.5 oz jar)
- 2 Tbsp heavy cream (30 grams)
- Vanilla Bean Frosting:
- 1 cup (or 2 sticks) unsalted butter, room temperature (226 grams)
- 3 cups powdered sugar (375 grams)
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp salt (2 grams)
- 1/4 cup heavy cream (60 grams)
- Additional Decorations:
- 1 cup graham cracker crumbs
- 1/2 cup chocolate ganache (to drizzle)
- Wilton 1M frosting tip
- 12 marshmallows
Instructions
Chocolate Cupcake Recipe:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Line the muffin pan with 12 cupcake liners.
Step 3: In a large bowl, add 3/4 cup of very hot water. Add in a teaspoon of instant coffee or espresso powder. Lightly stir until dissolved.
Step 4: Add in 1/3 cup chocolate chips and another 1/3 of cocoa powder. Set aside for 2 minutes to melt the chocolate chips. Once melted, stir the mixture until smooth.
Step 5: Sift 3/4 cup flour, 3/4 cup sugar, half teaspoon baking soda, and half teaspoon salt into the chocolate espresso mixture. Stir well until just combined. Using a spatula, scrape the sides and bottom of the bowl as needed.
Step 6: Add in the eggs and stir until just combined.
Step 7: Stir in 1/3 cup vegetable oil, a teaspoon of vinegar, and vanilla until the batter is smooth.
Step 8: Fill to about 3/4 full the cupcake liners.
Step 9: Place inside the preheated oven and bake for about 18 minutes or until a toothpick inserted in the center of the cupcake comes out clean or with least crumbs.
Step 10: Remove from the oven and let the cupcakes cool in the pans for at least 10 minutes before transferring them on a wire rack to cool completely.
To make the Marshmallow Cream Filling:
Step 1: In a medium-sized bowl, scoop the marshmallow fluff. Add in the heavy cream.
Step 2: Mix with a spoon until smooth.
Step 3: Transfer the filling in a small piping bag and set aside.
To make the Vanilla Bean Buttercream:
Step 1: With a paddle or whisk attachment, beat the butter for 30 seconds on medium speed until smooth.
Step 2: Adjust the speed to low and mix in the salt and vanilla bean paste or vanilla extract.
Step 3: Gradually add in the powdered sugar, a cup at a time, and alternately with small splashes of cream.
step 4: Beat on low speed until everything is incorporated and you reached your desired consistency.
Step 5: You can add an extra tablespoon of heavy cream if the frosting is too thick. Or add in half a cup of powdered sugar if it is too thin.
Step 6: Stir until the frosting is super frost either by hand or with a rubber spatula.
Step 7: Transfer the frosting in a piping bag fitted with a Wilton 1M tip. Set aside.
Time to decorate the S'mores Cupcakes:
Step 1: To remove the center of the fully cooled cupcakes, use a 1-inch circle cutter or a small knife.
Step 2: In a small bowl, add the graham cracker crumbs.
Step 3: Into the cutout center of each cupcake, add a teaspoon of graham cracker crumbs. Fill the hole til the top with marshmallow cream.
Step 4: Drizzle chocolate ganache on top of the marshmallow cream. And pipe a small swirl of frosting on top of the filling.
Step 5: To fully cover the frosting, dunk first the cupcake frosting into the graham cracker crumbs.
Step 6: On top of the graham cracker dusted base, pipe a large swirl.
Step 7: Then, drizzle again with chocolate ganache and top each ganache with toasted marshmallow.
Notes:
With this recipe, you can make 40 mini chocolate cupcakes. Just use mini muffin tins and bake for about 9 to 10 minutes.
What is best is you can make these cupcakes in advance. Store the unfrosted cupcakes in an airtight container for up to 2 days at room temperature, a week in the fridge, and 3 months when frozen.
For the leftover buttercream, store them in the fridge for up to 2 weeks.
