S’More Cupcakes Recipe

Excite the kids with this yummy campfire treat. Whip up a batch of this smore cupcake recipe at your next picnic.


S’More Cupcakes Recipe

How To Make S'More Cupcakes

This s\’more cupcake recipe has all the elements of your favorite campfire treat.

Prep: 45 mins
Cool Time:: 20 mins
Cook: 30 mins
Total: 1 hr 35 mins
Makes:

Ingredients

For Chocolate Cupcake Batter:

  • cups all-purpose flour
  • cups brown sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 pcs eggs
  • 1 cup strong black coffee, prepared
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 tbsp vanilla extract

For Graham Cracker Crust:

  • cups graham cracker crumbs
  • 2 tsp granulated sugar
  • 5 tbsp unsalted butter, at room temperature

For Marshmallow Meringue:

  • 4 pcs egg whites
  • 1 cup granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F. Grease your cupcake baking pans. Set aside
  2. Start with the graham cracker crust. In a large bowl, combine graham cracker crumbs, sugar, and butter. Mix until evenly incorporated and resembles coarse crumbs. For full-size cupcakes, place 2 teaspoons of the mixture into each cupcake slot. For mini cupcakes, place 1 teaspoon. Using a glass or end of a rolling pin, press down the graham cracker crumbs until they form a solid crust.
  3. Bake at 350 degrees F for 5 minutes to allow the base to harden. Cool for 5 to 10 minutes before filling with cupcake batter.
  4. Next, make the chocolate cupcake batter. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside
  5. In another mixing bowl, add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract. Beat or whisk until evenly combined.
  6. Fold in the sifted flour mixture into the beaten egg mixture until evenly incorporated. The batter will be liquidy.
  7. Fill the graham crusts with ⅔ of the way full and bake for 15 to 18 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.
  8. Next, do the frosting. Combine the egg whites and sugar in a heat-resistant bowl. Whisk over a double boiler until the sugar is completely dissolved and the egg whites are warm to the touch, about 3 to 4 minutes.
  9. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5 to 8 minutes. Transfer to either a pastry bag or a large sealable plastic bag for easier assembly.
  10. To assemble the cool cupcakes, pipe the meringue on top of the cupcake. If using the large sealable plastic bag, snip off the corner, and pipe it on top of the cupcakes.
  11. Using a kitchen torch, lightly toast the meringue to resemble toasted marshmallows. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet on the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them closely. Serve and enjoy!

Nutrition

  • Sugar: 32g
  • :
  • Calcium: 57mg
  • Calories: 235kcal
  • Carbohydrates: 47g
  • Cholesterol: 10mg
  • Fat: 5g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 125mg
  • Protein: 3g
  • Saturated Fat: 3g
  • Sodium: 245mg
  • Trans Fat: 1g
  • Vitamin A: 120IU
Nutrition Disclaimer
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