Decadent S'mores Cupcakes Recipe

Hey foodies! Welcome back to Kelvin's Kitchen! Today, we're turning a campfire classic into a deliciously decadent treat – S'mores Cupcakes! Follow along as we transform the beloved s'mores into a mouthwatering cupcake that's perfect for any occasion. These cupcakes feature a graham cracker base, rich chocolate ganache filling, and a fluffy marshmallow frosting toasted to perfection.

Dual Textures: These cupcakes offer an exciting textural experience with every bite. The graham cracker base adds a slight crunch, the chocolate ganache filling provides a rich and creamy center, and the fluffy marshmallow frosting, toasted to perfection, adds a gooey and caramelized finish. This combination of textures makes each bite a delightful adventure, elevating the classic s'mores to a whole new level of sophistication.

Historical Twist: The combination of graham crackers, chocolate, and marshmallow dates back to the early 20th century, popularized by the Girl Scouts with their classic campfire treat, "s'mores." This recipe brings a modern twist to that nostalgic flavor, transforming it into a gourmet dessert that's perfect for any occasion, whether you're reminiscing about camping trips or just craving something sweet and indulgent.

FAQs

Can I use store-bought graham cracker crumbs? Yes, you can use store-bought graham cracker crumbs instead of crushing your own.
Can I substitute the semi-sweet chocolate chips with milk chocolate or dark chocolate? Yes, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate based on your preference.
How do I know when the cupcakes are done baking? The cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I make the cupcakes in advance? Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature.
How should I store the filled and frosted cupcakes? Store the filled and frosted cupcakes in an airtight container in the refrigerator for up to three days.
Can I use regular-sized chocolate chips instead of mini chocolate chips? Yes, but mini chocolate chips distribute more evenly throughout the cupcakes.
What can I use if I don't have a kitchen torch for toasting the frosting? You can use your oven's broiler to toast the frosting. Just keep a close eye on them to prevent burning.
Can I use marshmallow fluff instead of making the marshmallow frosting? Yes, you can use marshmallow fluff as a shortcut, but the homemade frosting has a better texture and flavor.
Is there a substitute for cream of tartar in the marshmallow frosting? Lemon juice or white vinegar can be used as a substitute for cream of tartar in a one-to-one ratio.
Can I use a different type of frosting if I don't like marshmallow? Yes, you can use any frosting you prefer, but it won't have the traditional s'mores taste.
Can I make the ganache filling ahead of time? Yes, you can make the ganache ahead of time and store it in the refrigerator. Warm it slightly before using to make it easier to fill the cupcakes.
What if I don't have a cupcake corer? You can use a small knife or a spoon to carefully remove the center of each cupcake.
Can I make these cupcakes gluten-free? Yes, you can use gluten-free graham crackers and a gluten-free flour blend to make these cupcakes gluten-free.
Can I freeze the cupcakes? You can freeze the unfrosted, baked cupcakes for up to three months. Thaw them completely before filling and frosting.
How do I prevent the marshmallow frosting from weeping or becoming runny? Ensure you whisk the egg white mixture until it reaches 160°F (70°C) and that you beat it until stiff, glossy peaks form. This helps stabilize the frosting.

Make it

Decadent S'mores Cupcakes

Description

These S'mores Cupcakes are a delightful twist on the campfire classic, featuring a graham cracker base, rich chocolate ganache filling, and fluffy toasted marshmallow frosting. Perfect for any occasion!

Ingredients

For the Cupcakes:

9-10 graham cracker sheets (1 cup crumbs)
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup mini chocolate chips

For the Chocolate Ganache Filling:

1 cup heavy cream
1 cup semi-sweet chocolate chips

For the Marshmallow Frosting:

4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Instructions

Making the Cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Place the graham crackers in a ziplock bag, seal it, and crush them with a rolling pin until they turn into fine crumbs.
In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the mini chocolate chips.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Preparing the Chocolate Ganache:

In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth.
Allow the ganache to cool slightly before filling the cupcakes.

Making the Marshmallow Frosting:

In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form. Add vanilla extract and mix until combined.

Assembling the Cupcakes:

Once the cupcakes are cooled, use a knife or cupcake corer to remove the center of each cupcake.
Fill each cupcake with the cooled chocolate ganache.
Pipe the marshmallow frosting on top of each cupcake.
Use a kitchen torch to toast the marshmallow frosting until golden brown. Alternatively, you can place them under a broiler for a minute, but keep a close eye on them to avoid burning.

Nutrition Facts (per serving, based on 12 servings)

Calories: 320
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 180mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 24g
Protein: 4g

Cooking Time

Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes

Notes

For a fun twist, add a piece of graham cracker or a small piece of chocolate on top of each cupcake as a garnish.
Make sure to allow the cupcakes to cool completely before filling and frosting to ensure the ganache and frosting set properly.

Enjoy these decadent S'mores Cupcakes, and don't forget to share your creations with us on social media!

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