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.
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)
1 cup graham cracker crumbs
1/2 cup chocolate ganache (to drizzle)
Wilton 1M frosting tip
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.
1. With this recipe, you can make 40 mini chocolate cupcakes. Just use mini muffin tins and bake for about 9 to 10 minutes.
2. 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.
3. For the leftover buttercream, store them in the fridge for up to 2 weeks.
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
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