S'mores Cupcakes

S'mores Cupcakes

from lifeloveandsugar.com
40 min

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

Ingredients

  • 1 1/4 cup (168g) graham cracker crumbs
  • 5 tbsp (70g) butter, melted
  • 5 tbsp (65g) sugar
  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) boiling water
  • 4 eggs whites
  • 1 cup (207g) sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla extract
  • Chocolate sauce (I used Hershey’s Hot Fudge topping)
  • Graham cracker crumbs

Directions

  1. 1

    1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

  2. 2

    2. In a small bowl, combine crust ingredients and mix well.

  3. 3

    3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

  4. 4

    4. Bake crusts for 7 minutes then remove and set aside.

  5. 5

    5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

  6. 6

    6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

  7. 7

    7. Add vanilla to boiling water and add to mixture. Mix well.

  8. 8

    8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

  9. 9

    9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

  10. 10

    10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

  11. 11

    11. Place over a saucepan with simmering water (or use a double boiler).

  12. 12

    12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

  13. 13

    13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

  14. 14

    14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.