Yield: 24 cupcakes

S'mores Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

S'mores Cupcakes: rich, fudgy chocolate cupcakes with chocolate ganache, marshmallow frosting and graham cracker crumbs for the perfect indoor s'mores treat!

Ingredients

  • FOR THE CUPCAKES:
  • 4 oz bittersweet chocolate squares, chopped
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ cups hot brewed coffee
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup vegetable oil
  • ¼ cup buttermilk
  • FOR THE GANACHE:
  • ½ cup milk chocolate morsels
  • ⅓ cup heavy cream
  • FOR THE FROSTING:
  • ½ cup butter
  • 7 oz Fluff (marshmallow cream)
  • 4 cup powdered sugar
  • 2-4 Tablespoons heavy cream
  • GARNISH:
  • 2 whole graham crackers, crushed
  • ½ bar Ghirardelli bittersweet chocolate, chopped

Instructions

    1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
    2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
    3. Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
    4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
    5. For ganache, melt chocolate with cream in double boiler until smooth. Spoon ganache over cooled cupcakes, sprinkle immediately with crushed graham crackers. Set aside.
    6. To make frosting, beat butter with marshmallow cream, powdered sugar and heavy cream for 3-5 minutes, until fluffy. Add more heavy cream if necessary to get desired consistency. To frost cupcakes, fill decorator bag and pipe onto cupcakes. Sprinkle immediately with chopped chocolate. ENJOY!

Notes

  • Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
  • Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
  • Buttermilk: Don't have any on hand? Use my buttermilk substitute instead!
  • Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
  • How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
  • STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1 cupcake

Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 192mgCarbohydrates: 42gFiber: 1gSugar: 33gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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