S'mores Cupcakes
Chocolate cupcakes with graham cracker crust and marshmallow buttercream, topped with chocolate, graham, and marshmallows.
Ingredients
Graham Cracker Crust
- 3/4 cup graham cracker crumbs 90g
- 2 tablespoons granulated sugar 25g
- 2 tablespoons salted butter 28g, melted and cooled
Cupcakes
- 1 cup all-purpose flour 125g
- 3/4 cup granulated sugar 150g
- 1/2 cup unsweetened cocoa powder 42g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup hot water 120ml, not boiling
- 1/4 cup canola oil 60ml
- 3/4 teaspoon vanilla extract
- 1 large egg room temperature
Marshmallow Buttercream
- 1 cup unsalted butter 226g, softened
- 7 ounces marshmallow creme 198g
- 1 teaspoon vanilla extract
- 2 cups powdered sugar 240g
- 1 1/2 teaspoons graham cracker crumbs
- 1.55 ounce milk chocolate Hershey's bar 44g, broken into individual pieces
- 12 mini graham cracker pieces
- 24 mini marshmallows
Instructions
Graham Cracker Crust
Preheat oven and liners:
Set oven to 350°F (175°C). Place 12 paper liners into a cupcake pan.Mix crust ingredients:
In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until thoroughly mixed.Press and bake crust:
Spoon 1 tablespoon of the crust blend into each liner, pressing down firmly. Bake for 5 minutes. Remove and let cool while preparing batter.
Cupcakes
Whisk dry ingredients:
In a large bowl, whisk flour, 3/4 cup sugar, cocoa powder, baking soda, baking powder, and salt until smooth and free of lumps.Add wet ingredients:
Pour in hot water, oil, and 3/4 teaspoon vanilla; whisk until a thick batter develops.Mix in egg:
Add egg and whisk until the mixture is smooth.Fill and bake cupcakes:
Distribute batter evenly among the liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted into the center emerges clean.Cool cupcakes:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Marshmallow Buttercream
Beat frosting base:
For the frosting: In a large bowl, beat softened butter, marshmallow creme, and 1 teaspoon vanilla with an electric mixer on medium speed for 2-3 minutes until light and airy.Add powdered sugar:
Gradually add sifted powdered sugar, about 1/2 cup at a time, beating on medium until fully combined and fluffy.Pipe frosting:
Place the frosting into a piping bag fitted with a large tip. Pipe onto each fully cooled cupcake.Garnish cupcakes:
Top each cupcake with a light dusting of graham cracker crumbs, a mini graham cracker square, one piece of Hershey's chocolate, and 2 mini marshmallows.