Description
These S’mores Chocolate Marshmallow Cupcakes combine rich chocolate cake with a graham cracker crust and a fluffy, toasted marshmallow meringue frosting. Inspired by the classic campfire treat, these cupcakes are topped with pieces of graham cracker and milk chocolate, delivering a delightful blend of textures and flavors perfect for any occasion.
Ingredients
Scale
Cake Batter
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder
- 3.8 g baking powder
- 2.5 g baking soda
- 2.5 g fine salt
- 100 g packed brown sugar
- 100 g granulated sugar
- 80 ml canola oil
- 120 ml buttermilk
- 1 large egg
- 5 ml pure vanilla extract
- 100 g graham cracker crumbs
Meringue Frosting
- 4 large egg whites, room temperature
- 200 g granulated sugar
- 1.25 ml cream of tartar
- 1 pinch fine salt
- 2.5 ml pure vanilla extract
Toppings
- Graham crackers, broken into pieces
- Milk chocolate bars (such as Hershey’s), cut into segments
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 175°C (347°F). Line a 12-cup muffin tin with paper cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine salt until well combined and uniform in texture.
- Add Sugars: Incorporate both the packed brown sugar and granulated sugar to the dry ingredients, mixing thoroughly to blend the sugars evenly.
- Add Wet Ingredients: Pour in the canola oil, buttermilk, whole egg, and vanilla extract. Gently stir the mixture just until no flour streaks remain; be careful not to overmix, which could make the cupcakes dense.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared cupcake liners, filling each roughly three-quarters full to allow room for rising during baking.
- Add Graham Cracker Crumbs: Sprinkle the 100 g of graham cracker crumbs evenly over the top of the batter in each muffin cup for that classic S’mores crust texture.
- Bake the Cupcakes: Place the muffin tin in the center rack of the preheated oven and bake for 21 to 23 minutes. Test doneness by inserting a toothpick into a cupcake center; it should come out clean or with just a few moist crumbs. Remove and let cool completely in the tin.
- Prepare Water Bath: Fill a medium saucepan with about 2.5 cm (1 inch) of water and bring it to a gentle simmer to create a double boiler setup for the meringue.
- Start Meringue Mixture: In a large, clean mixing bowl (preferably metal or glass), combine the 4 egg whites, 200 g granulated sugar, cream of tartar, and a pinch of salt.
- Heat the Egg Whites: Set the mixing bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches 49°C (120°F) and the sugar is fully dissolved, ensuring smooth, glossy meringue.
- Beat the Meringue: Remove the bowl from heat. Add the vanilla extract and use an electric mixer on high speed to beat the mixture until stiff, glossy peaks form, which will create a marshmallow-like texture.
- Apply Meringue Frosting: Spread or pipe the prepared meringue onto the cooled cupcakes. Use a star piping tip if desired to add decorative swirls and texture.
- Toast the Meringue: Lightly toast the meringue topping either by using a kitchen torch for an even, controlled browning or by placing the cupcakes under the oven grill (broiler) on the lowest rack for approximately 2 minutes. Keep a close eye to prevent burning and achieve a golden finish.
- Add Final Toppings and Serve: Top each cupcake with a piece of graham cracker and a chocolate segment. Serve these decadent S’mores cupcakes immediately or store them in a cool place for later enjoyment.
Notes
- Ensure egg whites are at room temperature before making the meringue for better volume and stability.
- Do not overmix the cake batter to maintain light, tender cupcakes.
- If you don’t have a kitchen torch, the broiler method works well but watch carefully to prevent burning the meringue.
- Store cupcakes in an airtight container at room temperature for up to 2 days. Avoid refrigeration to keep the meringue soft.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and verify that graham cracker crumbs are gluten-free.
