This Classic Marshmallow Chocolate S'mores Cupcake Recipe is PURE HEAVEN! Moist, tender cupcakes with graham crackers, chocolate ganache, and a marshmallow topping that is positively incredible.
Ingredients
For the Graham Cracker Base:
1 1/2cupsgraham cracker crumbs
2tablespoonsgranulated sugar
5tablespoonsbutter, melted
For Cupcakes:
2cupssugar
1 ¾cupsall-purpose flour
3/4cupunsweetened cocoa powder
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
2large eggs, room temperature
1cupbuttermilk, room temperature
1cupstrong black coffee, just brewed and still warm
1/2cupvegetable oil
1teaspoonvanilla extract
For the Chocolate Glaze:
4ouncessemisweet chocolate, finely chopped
4tablespoonsbutter
1teaspoonlight corn syrup
For the Marshmallow Frosting:
8large egg whites
2cupssugar
1/2teaspooncream of tartar
2teaspoonspure vanilla extract
Instructions
Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using the bottom of a measuring cup, press down the graham cracker crumbs until they form a solid crust.
Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes before filling with cupcake batter.
In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
Bake at 350 degrees for 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make the chocolate glaze, in a saucepan, combine the chocolate, butter, and corn syrup over medium heat and stir until completely melted and smooth. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.
Using an off-set spatula, spread a thick layer of chocolate glaze on top of each cupcake. Let set for a few minutes before piping marshmallow frosting on top.
To make the marshmallow frosting, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Decorate cupcakes with a piece of a chocolate bar if desired.