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S'mores Cupcakes

S'mores Cupcakes

S'mores Cupcakes. Chocolate Cupcakes, filled with Milk Chocolate Ganache, topped with a Milk Chocolate Buttercream, coated in graham cracker crumbs, topped with toasted Marshmallow Frosting.

Course Dessert
Cuisine American
Keyword cupcakes, smores
Prep Time 3 hours 20 minutes
Servings 14 cupcakes
Calories 500 kcal

Ingredients

Chocolate Cupcake

  • 1 1/2 cup all-purpose flour (190 grams, 6.75 oz)
  • 1/4 cup unsweetened cocoa powder (31 grams, 1.125 oz)
  • 1 cup granulated sugar (200 grams, 7 oz.)
  • 1 teaspoon baking soda
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup brewed coffee
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil (107 grams, 3.8 oz)

Milk Chocolate Ganache

  • 3/4 cup milk chocolate chopped (170 grams, 6 oz.)
  • 3/4 cup heavy cream (170 grams, 6 oz.)

Milk Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter room temperature (113 grams, 4 oz.)
  • 1 1/2 cups powdered sugar sifted (190 grams, 6.75 oz.)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk chocolate ganache (170 grams, 6 oz) (Recipe above)
  • 2 tablespoons cocoa powder

Marshmallow Frosting

  • 2 egg whites
  • 1/2 cup granulated sugar (100 grams, 3.5 oz.)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

To assemble

  • 50 grams graham cracker crumbs 1.7 oz. or about 4 crackers, crushed

Instructions

Chocolate Cupcake

  1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  2. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
  3. In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
  4. Distribute batter evenly in cupcake pan. Bake for 15-20 minutes.
  5. Remove and let it cool.

Milk Chocolate Ganache

  1. Chop milk chocolate finely. Place it in a heat proof bowl.
  2. Bring heavy cream to almost a boil over medium heat. As soon as you see bubbles surfacing, you can turn it off.
  3. Pour hot cream over chocolate.
  4. Let it stand for a few seconds.
  5. Mix with a spatula until chocolate has thoroughly melted and you end up with a luscious and smooth mixture.
  6. The ganache will be very liquidy. It will set with time.
  7. Reserve 200 grams (3/4 cup, 7 oz.) of the ganache for the frosting part. Let it cool down all the way on top of the counter. This may take an hour or so.
  8. Set aside 140 grams (1/4 cup, 4.8 oz.) of the ganache for the filling part.
  9. Place the portion that you saved for the filling in the fridge. You want the filling to be solid, and scoopable, so you can fill your cupcakes easily.

Milk Chocolate Buttercream Frosting

  1. Place butter in the bowl of a stand mixer.
  2. Cream on medium high speed for about 1 minute.
  3. With the mixer off, add sifted sugar.
  4. On low, mix until incorporated.
  5. Whip on high speed once incorporated, for about 1 minute.
  6. Add vanilla extract and whip for 30 seconds to combine.
  7. Add the ganache and whip to combine, 1-2 minutes.
  8. The milk chocolate ganache can have a lighter color, due to the milk chocolate. If you would like to make your frosting have a deeper brown shade, just go ahead and add a couple of tablespoons of sifted cocoa powder to the buttercream. Whip until combined.
  9. If you find this buttercream too thick, you may add one or two teaspoons of milk to adjust consistency.
  10. If buttercream is too runny, you can add more powdered sugar. Remember to add the ganache after it has completely cooled down. You may even put the ganache in the fridge for 5 minutes before making the frosting. If you pour a warm or hot ganache in the buttercream, it will start to melt the butter.

Marshmallow Frosting

  1. Mix all ingredients, except for the vanilla extract together in the bowl of a stand mixer.
  2. Set the bowl over a pot of simmering water over medium heat.
  3. Whisk mixture while it sits in the double boiler.
  4. Keep whisking over simmering water until it reaches 140F.
  5. That way the egg whites will be in a safe temperature to be consumed.
  6. Move bowl to the mixer.
  7. Whip with the whisk attachment for about 5 minutes on high speed.
  8. Add vanilla and mix to combine.

To assemble

  1. Using a small teaspoon, remove the center of the cupcakes.
  2. Use about 2 teaspoons of the Ganache filling you’ve separated and put in the refrigerator, to fill each cupcake.
  3. You can place the cupcake tops back.
  4. Frost with the Milk Chocolate Buttercream. I simply used a large round tip, placed my bag vertically at 90 degrees on top of the center of the cupcake. And then, started to apply pressure as your slowly lift the piping bag up.
  5. Sprinkle some graham cracker crumbs on the sides of the frosting.
  6. Place it in the refrigerator while you prepare the marshmallow frosting.
  7. It’s important to leave the marshmallow frosting to be made at the end, because the fresher the marshmallow frosting, the better.
  8. Top cupcakes with a bit of marshmallow frosting.
  9. You may use a torch to toast the marshmallow frosting.
  10. STORAGE: Store Cupcakes in the fridge for up to 3 days. The marshmallow frosting is best to be consumed as it’s very fresh, since it starts to loose its texture as it sits.