Make Smore Cupcakes

Smores don't have to be created on an open fire and enjoyed between graham crackers. This unique and delicious recipe will create yummy smore cupcakes.

Ingredients

Cupcakes

  • 1 cup (84g) graham cracker crumbs
  • 1/4 cup (1/2 stick or 60g) unsalted butter, melted
  • 1/2 cup (155g) butter, at room temperature
  • 1/2 cup (110g) light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/3 cups (170g) all-purpose flour
  • 1/3 cup (28g) graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup (155 ml) milk
  • 1 teaspoon vanilla

Chocolate Fudge Filling

  • 150 grams semi-sweet chocolate, cut into pieces
  • 1/2 tablespoon butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Marshmallow Frosting

  • 1/3 cup (80 ml) cold water
  • 2 tablespoons unflavored gelatin
  • 1 1/2 cups (300g) sugar (you can just use 1 cup if you wish)
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/3 cup (80 ml) water
  • 1 teaspoon vanilla extract
  • Vegetable oil cooking spray

Steps

Preparing the Chocolate Fudge Filling

  1. Create a double boiler.
  2. Add the butter, vanilla, milk and chocolate pieces in the top boiler. Mix all ingredients together until fully combined.
  3. Allow to cool and use when ready.

Making the Cupcakes

  1. Combine the cup of graham cracker crumbs and 1/4 cup melted butter. Scoop a heaping tablespoon of the mixture into each cupcake paper. Press down to cover the bottom of the lining. Set them on the side.
  2. Beat the 1/2 cup of butter on high speed until soft or for about 30 seconds. Add in the brown sugar. Beat on medium-high until light and fluffy for about 3 minutes.
  3. Add eggs one at a time. Beat for 30 seconds after each. Set aside.
  4. Mix the graham cracker crumbs, flour, baking powder, and salt together in a bowl.
  5. Measure out the milk and vanilla in a separate bowl.
  6. Add the flour and milk mixture to the butter and sugar mixture. Beat to combine.
  7. Fill cupcake cups with cake batter; about 2/3 to 3/4 full.
  8. Place muffin tins on the middle rack of a preheated 350ºF/180ºC degree oven. Bake for 20 to 22 minutes, rotating the pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Careful not to let bottoms burn.
  9. Remove the cupcakes and let it cool down for 20 to 30 minutes.
  10. Use a knife and cut a hole into the cupcakes. Fill each hole with chocolate fudge. You can put the top back on to prevent the marshmallow frosting from seeping in.

Preparing the Marshmallow Frosting

  1. Pour the 1/3 cup of cold water into a bowl of an electric mixer. Sprinkle the gelatin and let the mixture soften for 5 minutes.
  2. Place the sugar, salt, corn syrup, and 1/3 cup water in a medium saucepan. Cover with a lid and bring to a boil. Remove the lid and swirl the contents until the syrup reaches 238ºF/114ºC on a candy thermometer.
  3. Whisk the gelatin mixture on a low speed and slowly pour the syrup in a steady stream down the side of the bowl. Running down the side avoids splattering.
  4. Gradually raise the speed to high and beat the mixture until it's thick, white, and almost tripled in volume. This may take up to 12 minutes to achieve.
  5. Add the vanilla and beat for 30 seconds to combine.
  6. Use the marshmallow frosting right after beating.

Frosting the Cupcake

  1. Top each filled cupcake with marshmallow frosting with a greased spatula.
  2. Decorate with chocolate drizzles and graham cracker crumbs.
  3. Finished.

Tips

  • If you are doubling the recipe to make approximately 24 cupcakes, you can still use the single batch of the chocolate fudge frosting and marshmallow frosting.
  • You can also heat ¼ cup of milk in a saucepan and then melt marshmallows in the hot milk. Stir frequently to make marshmallow frosting.

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Things You'll Need

  • Double boiler
  • Electric mixer with bowl
  • Cupcake cups
  • Muffin tins
  • Knife

Sources and Citations

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