Toasted S’mores Cupcakes
The flavors and textures of classic s’mores are hard to beat. Crisp graham crackers, gooey chocolate, and toasted marshmallows are phenomenal. Enjoy this dynamic combination in cupcake form with some toasted s’mores cupcakes!
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
The S’more The Merrier
Since s’mores are just so dang awesome, I’ve turned them into biscotti and macarons before. But the idea for s’mores cupcakes just would not leave my mind. There are so many ways to bring this flavor to cupcake form.
In the end, I decided to go with a graham cracker base, chocolate cupcakes, chocolate ganache filling, and toasted marshmallow Italian meringue buttercream. I was most excited for that toasted buttercream, but more on that later.
Chocolate Ganache
Since the chocolate element of the toasted s’mores cupcakes was covered with the chocolate cupcake, the ganache filling is totes optional. However, I really think it adds the needed goo factor to capture the s’mores vibe.
I like to make the ganache a day or two in advance and store it in the fridge. Take it out several hours before you need to fill the cupcakes. If it’s still too cold, pop it in the microwave for 5 seconds. The consistency should be similar to loose peanut butter. Add more cream to thin it or melted chocolate to thicken.
Toasted Marshmallow Italian Meringue Buttercream
This stuff is amazing! Whip up the Italian meringue as normal, but before you add the butter, grab a kitchen torch. Lightly toast the meringue, whisk to combine, then torch the meringue again. Repeat the process until you have the meringue as toasted as you’d like. I did 5 torch sessions, but kinda wish I’d done a few more.
I’m having a moment with Italian meringue buttercream right now. I haven’t made a batch of the stuff in 3 or 4 years, but I’ve made two in the last month! If I’m being honest with myself, I think I had just spooked myself out of making Italian meringue because of the stress of timing it all. Turns out, it really isn’t that tricky. Experience will give you so much confidence over time.
Top Tips for Italian Meringue Buttercream
- Beat the meringue until thick and glossy, but don’t worry about getting it to room temperature.
- Use one stick (4 oz) of cold, cubed butter to bring the meringue’s temperature down.
- The buttercream will be an ugly mess until after the last piece of butter. Don’t panic!
- Still soupy after mixing in all the butter? Chill for 15 minutes, then whip again.
- Use the extra egg yolks to make challah.
Related Reading: Introduction to Buttercream
Graham Cracker Base
You can’t have s’mores without graham crackers. Since they serve as the base for a classic s’more, I figured a graham cracker base would be perfect for toasted s’mores cupcakes. The graham cracker mixture will puff up in the oven, but it’ll settle before you add the cupcake batter.
Again, if I’m being honest, while the graham cracker base was yummy, you could totally skip this part if you felt like it. If you’re putting in the effort to make the toasted marshmallow IMBC, you may not feel like putting in the effort to make this crust. Do whatever feels right to you.
Chocolate Cupcakes
Everything about these toasted s’mores cupcakes was perfection except for one thing. I under filled my cupcake pan! Instead of the 18 cupcakes I should have made, I got 21. Overfilling the cupcake pan is bad, but so is under filling.
Anywho, the chocolate cupcake batter is straightforward and super easy to make. While I used hot coffee to make mine, you can skip that and just use boiling water. Coffee accentuates the cocoa powder, but does not add any coffee flavor.
Toasted S’mores Cupcakes
To assemble, I used an apple corer to remove part of the cupcakes, then I piped in the chocolate ganache. I used the Ateco 888 to pipe a big ole swirl of buttercream on top. Then I used some leftover ganache to drizzle chocolate over the tail end of the frosting and sprinkled crushed graham crackers over it.
Each bite has all the flavors and textures that you’d expect to find in the classic campfire treat. My absolute favorite part is the toasted marshmallow buttercream. It’s incredibly creamy, perfectly sweet, and those flecks of toasted meringue bring a light smokey flavor to the party.
Enjoy!
These toasted s’mores cupcakes have it all. Crunchy graham cracker base, soft chocolate cupcake, gooey ganache filling, and toasted marshmallow buttercream. Whip up a batch of these bad boys and you are sure to impress your guests.
Pop on over to the Bakes & Blunders YouTube channel to check out my cupcakes playlist! Keep an eye out for a Short on these amazing cupcakes.
Toasted S'mores Cupcakes
Ingredients
Chocolate Ganache
- 4 oz semi-sweet chocolate chopped
- 4 oz heavy cream
- 1 Tbsp corn syrup
Graham Cracker Base
- 3 oz graham crackers plus extra for topping
- 2 oz unsalted butter melted
- 3 Tbsps sugar
Chocolate Cupcakes
- 8 fl oz hot coffee or boiling water
- 1.25 oz cocoa powder
- 7 oz sugar
- 2 oz all- purpose flour
- 2 oz cake flour
- 2 Tbsps dried buttermilk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 fl oz canola oil
- 1 tsp vanilla
Toasted Marshmallow Italian Meringue Buttercream
- 9 oz sugar
- 3 fl oz water
- 4 egg whites room temperature
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 12 oz unsalted butter softened, but still cool
- 1 tsp vanilla bean paste or vanilla extract
Instructions
Chocolate Ganache
- Place the chopped chocolate in a heat proof bowl and set aside. Meanwhile, heat the heavy cream on the stove top or in the microwave until steaming.
- Pour the hot cream over the chocolate and cover the bowl for 1- 2 minutes. Then stir until well combined and there are no lumps. If necessary, pop the bowl in the microwave for 5 sec bursts if there are lumps than won't melt.
- Add the corn syrup to the ganache and stir until well combined.
- Press cling wrap onto the surface of the ganache and cool to room temperature. If not using the same, day you can cover and place in the fridge. Allow the ganache to come to room temperature before using.
Graham Cracker Crust
- Preheat the oven to 350℉. Add a teaspoon of dried rice to each cavity in your cupcake pan. Add the cupcake liners and set aside.
- Crush the graham crackers in a food processor or with a rolling pin. In a small bowl, combine with the butter and sugar. It should have the consistency of wet sand.
- Place a scant tablespoon of the mixture into each of the 18 cupcake liners. Press down firmly with a small glass or measuring spoon to form a crust.
- Bake for 5 minutes. Remove from the oven and allow them to cool while you prepare the chocolate cupcake batter.
Chocolate Cupcakes
- In a small heatproof bowl, combine the boiling water and cocoa powder. Stir until the cocoa powder is completely dissolved. Set aside.
- Sift together the sugar, flours, dried buttermilk, baking powder, baking soda, and salt in a large bowl. Whisk to make sure the ingredients are evenly distributed.
- Add the egg, oil, and vanilla to the warm chocolate mixture and whisk until well combined.
- Add the wet ingredients to the dry ingredients. Beat with a hand mixer on low speed for 1- 2 minutes. Scrape the bowl down as needed.
- Use a scoop to distribute the batter in the cupcake pans. Do not overfill! I slightly under-filledfilled my scoop.
- Bake for 20- 22 minutes or until the tops spring back when poked. Let them cool in the cupcake pan for 5 minutes before transferring to a rack to cool completely.
Toasted Marshmallow Italian Meringue Buttercream
- Place the sugar and water in a small saucepan over medium heat. Cover the pot for the first 2 minutes to help prevent crystallization. You will heat the sugar syrup to 240°F.
- While the sugar heats, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup hits 200°F, begin whipping the egg whites on low. Once they start to foam, add the salt and cream of tartar.
- Bump the speed up to medium (4 on a KitchenAid) and beat until you reach soft peaks. The whites should be ready right when your sugar syrup is ready. If you hit soft peaks too soon, turn the mixer to the lowest speed and allow it to mix until the sugar syrup is ready.
- Once the sugar is 240°F, turn the mixer to a medium speed. Slowly and carefully drizzle the syrup into the bowl, being careful to avoid the whisk. Continue to beat the meringue on a medium speed until it is thick, glossy, and forms stiff peaks (about 10 minutes).
- Stop the machine and remove the whisk. Use a kitchen torch to toast the meringue so that it is a deep golden brown color. Replace the whisk attachment and whisk to combine. Repeat this process until the meringue is toasted to your liking, about 5- 8 times or so.
- Begin adding the butter one tablespoon at a time. Wait about 10 seconds between additions. The mixture will deflate and look loose, but it will thicken up again.
- Once the butter has been added, scrape down the bowl and whip on a medium high speed for 3 minutes. Scrape the bowl down, add vanilla, and whip to combine.
Cupcake Assembly
- Use an apple corer or a small pairing knife to remove a small portion of the cupcake. Don't go down too deep! Use a piping bag to fill the cavity with chocolate ganache.
- Fill a large piping bag with the toasted marshmallow Italian meringue buttercream and pipe a swirl onto each cupcake. Finish with a drizzle of any leftover ganache and sprinkle with crushed graham crackers.
Notes
- I like to use one stick (4 oz) of cold, cubed butter to bring down the temperature of the meringue. The remaining 8 oz of butter are room temperature.
- This buttercream makes enough to lightly frost 24 cupcakes.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
You May Also Like
Lemon Dessert Recipes for Citrus Lovers
Apple Pie Cupcakes
