How do you make s'mores cupcakes from scratch?

To make s'mores cupcakes, start by whisking together 2 cups granulated sugar, 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa, 1½ teaspoons each of baking powder and baking soda, and 1 teaspoon salt. Add 3 eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract, then beat on medium speed for 1 minute. Stir in ¾ cup boiling water (batter will be thin), fill lined muffin tins 2/3 full, and bake at 350°F for 22 to 24 minutes. Cool completely before topping with a cooked meringue marshmallow frosting, a piece of Hershey's chocolate, and a graham cracker.

Can you freeze s'mores cupcakes?

Unfrosted chocolate cupcakes can be stored in an airtight container at room temperature for 5 to 7 days. For longer storage, freeze the unfrosted cupcakes in a sealed container for up to 3 months. The marshmallow frosting is best used immediately and does not freeze well because it can separate or weep upon thawing, so frost the cupcakes only after they have been thawed and are ready to serve.

How do you keep graham crackers crunchy on s'mores cupcakes?

To prevent graham crackers from softening on frosted cupcakes, bake the graham cracker pieces in a single layer at 325°F for about 5 minutes to dry them out before placing them on the frosting. This extra step removes moisture and helps the crackers stay crisp longer. Apply the crackers just before serving for the best crunchy texture.

What can I substitute for Hershey's chocolate in s'mores cupcakes?

You can substitute Hershey's chocolate with any high-quality milk chocolate bar, dark chocolate, or even a Reese's cup for a peanut butter twist. The recipe calls for a piece of chocolate on top of the frosted cupcake, so choose a chocolate that melts well and complements the marshmallow and graham cracker flavors. Avoid using chocolate chips as they are designed to hold their shape when baked.

How do you make s'mores cupcakes from scratch?

To make s'mores cupcakes, start by whisking together 2 cups granulated sugar, 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa, 1½ teaspoons each of baking powder and baking soda, and 1 teaspoon salt. Add 3 eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract, then beat on medium speed for 1 minute. Stir in ¾ cup boiling water (batter will be thin), fill lined muffin tins 2/3 full, and bake at 350°F for 22 to 24 minutes. Cool completely before topping with a cooked meringue marshmallow frosting, a piece of Hershey's chocolate, and a graham cracker.

Can you freeze s'mores cupcakes?

Unfrosted chocolate cupcakes can be stored in an airtight container at room temperature for 5 to 7 days. For longer storage, freeze the unfrosted cupcakes in a sealed container for up to 3 months. The marshmallow frosting is best used immediately and does not freeze well because it can separate or weep upon thawing, so frost the cupcakes only after they have been thawed and are ready to serve.

S’Mores Cupcakes: Moist Chocolate Cupcakes with Toasted Marshmallow

Name: S'mores Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24
Ingredients: 2 cups granulated sugar; 1 ¾ cups all purpose flour; ¾ cup unsweetened cocoa, best quality available; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 3 eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract, best quality available; ¾ cup boiling water; 2 egg whites, large; 1 cup granulated sugar; 6 tablespoons water; 1 tablespoon light corn syrup; ½ teaspoon cream of tartar; ¼ teaspoon salt; 1 cup miniature marshmallows; 1 teaspoon vanilla extract

Description

S’mores Cupcakes If you love the taste of a campfire s’mores but you would rather skip the smoke, the sticky fingers, and the search for a good roasting stick, these S’mores Cupcakes are for you. Each one begins with a moist, decadent chocolate cupcake, then gets a cloud of light and fluffy marshmallow frosting, and finally a graham cracker and a piece of chocolate on top.

Ingredients

Scale

Chocolate Cupcakes
2 cups granulated sugar
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa, best quality available
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract, best quality available
¾ cup boiling water

Marshmallow Frosting
2 egg whites, large
1 cup granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
½ teaspoon cream of tartar
¼ teaspoon salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Instructions

Chocolate Cupcakes
1-Line muffin tin with paper liners: Line muffin tin with paper liners. Heat oven to 350°F.
2-In a large mixing bowl, stir together: In a large mixing bowl, stir together granulated sugar, flour, cocoa, baking powder, baking soda and salt.
3-Add eggs, milk, oil and vanilla: Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4-Stir in boiling water (the batter will: Stir in boiling water (the batter will be thin, don’t worry, this is right).
5-Fill liners 2/3 full with batter: Fill liners 2/3 full with batter.
6-Bake cupcakes for approximately 22 to 24: Bake cupcakes for approximately 22 to 24 minutes or until an inserted toothpick comes out with a few moist crumbs.
7-Cool completely on wire rack before frosting: Cool completely on wire rack before frosting.

Marshmallow Frosting
8-In a large heatproof bowl (the metal: In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt.
9-Set the bowl over (but not touching): Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160°F), about 3 minutes.
10-Remove the bowl from the saucepan: Remove the bowl from the saucepan. Using an electric mixer, beat on medium-high speed, about 2 minutes.
11-In a small bowl, microwave 1 cup: In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.
12-Add marshmallows to mixture in electric mixer,: Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla extract.
13-Continue beating (on low) until the marshmallows: Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes). Use frosting right away.

Assembly
14-Frost cooled cupcakes with marshmallow frosting: Frost cooled cupcakes with marshmallow frosting. I used a large french tip. If desired, use a kitchen torch to brown the frosting.
15-Top frosted cupcakes with a piece of: Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker.

Prep Time: 20 min
Cook Time: 30 min
Method: bake

Nutrition

Calories: 202
Sugar: 28g
Sodium: 236mg
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 21mg

Keywords: S’Mores Cupcakes, S'mores Cupcakes, Smores Cupcakes