Description
S’mores Cupcakes are a decadent dessert combining the classic flavors of graham crackers, rich chocolate, and toasted marshmallow fluff. These cupcakes feature a crunchy graham cracker crust, moist chocolate cake, smooth chocolate ganache, and a toasted marshmallow topping, perfect for any sweet occasion.
Ingredients
For Graham Cracker Crust
- 2 cups graham crackers (crushed)
- ¼ cup brown sugar
- ½ cup unsalted butter (melted)
For Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons espresso powder (optional but enhances the chocolate flavor)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ¾ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 3 ½ ounces dark chocolate (chopped)
- ¾ cup heavy cream
Topping
- Marshmallow fluff (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Make Graham Cracker Crust: In a mixing bowl, combine crushed graham crackers, brown sugar, and melted butter. Spoon about 1 tablespoon of this mixture into each cupcake liner and press down gently to form a firm crust base.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, blend the eggs, buttermilk, warm water, vegetable oil, and vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined, taking care not to overmix to keep the cupcakes light and fluffy.
- Fill Cupcake Liners: Pour the chocolate batter over the graham cracker crust in each liner, filling about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat, add chopped dark chocolate, let stand for a few minutes, then stir until smooth and fully melted. Allow ganache to cool slightly for easy piping.
- Decorate Cupcakes: Once cupcakes are fully cooled, pipe or spread a generous layer of chocolate ganache over each one.
- Add Marshmallow Fluff Topping: Spoon a heaping amount of marshmallow fluff onto the ganache layer of each cupcake.
- Toast Marshmallow Fluff: Use a butane torch or place cupcakes briefly under a broiler to toast the marshmallow fluff until golden brown, watching carefully to avoid burning.
- Serve and Enjoy: Allow cupcakes to cool slightly after toasting, then serve and enjoy the rich, gooey, chocolatey s’mores flavor.
Notes
- If you don’t have espresso powder, you can omit it; it just enhances the chocolate flavor.
- Be careful when toasting the marshmallow fluff to avoid burning; a light golden color is perfect.
- Use a wire rack to cool cupcakes completely to prevent sogginess.
- The graham cracker crust adds texture, so press gently but firmly when forming.
- Ganache can be made ahead and refrigerated; warm slightly before using if it hardens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
