This recipe is dedicated to the man I love…A true chocoholic…Won’t even touch dessert unless chocolate is the main ingredient….The guy you DON’T want to share chocolate anything with (he eats it too fast). The guy I love more than even cupcakes.
I know, S’mores cupcakes are not original, we’ve all been there and eaten that. So I tried my hardest to make this recipe quite different. And tooting my own horn here, freaking FANTASTIC, if I do say so myself.
I wanted equal parts of Marshmallow, Chocolate & Graham – and boy do you get them in these babies. Pure decadence, I actually put marshmallows and salty graham IN the cupcakes, then I fill the cupcakes with marshmallow filling, but wait?! That’s not all, I then smother them in more marshmallow or if you like – chocolate buttercream (giving you delicious options here, folks). Oh the combination is INSANE, and not over the top sweet (in case your teeth were hurting just by reading this).
Ultimate S’mores Cupcakes Recipe
Devil’s Food Cake Mix
Ingredients to make the cake
2 cups Marshmallows
10 Graham Crackers (the more the merrier)
2-3 T Butter – room temp
pinch of salt
Whipped Marshmallow Frosting Ingredients
4 egg whites
1 cup sugar
pinch of salt
Chocolate Buttercream Ingredients
2 sticks butter – room temp
3 1/2 Cups Confectioner’s Sugar
1/2 cup cocoa powder
1/2 tsp table salt
2 tsp vanilla extract
4 T heavy cream or milk
Cake & Crumble
Preheat oven according to package instructions. Line a cupcake pan with 12 cupcake liners. Set aside.
Add graham crackers to a food processor to crumb. When mostly “crumbed” start adding butter and salt to the mix to coat the graham crumbs, making a graham cracker crumble. Take 2-3 tablespoons (or whatever your heart’s desire leads you to) of the graham crackers and push down into the bottom of the cupcake liners, as if you’re making a pie crust. Set aside.
Prepare cake according to package instructions. Pour 1/3 cup cake batter on top of the crust in the cupcake liners. Add 5-8 marshmallows on top. If you have leftover batter, you can add a little on top of the marshmallows, but not completely necessary. Sprinkle a tsp of crumble onto each cupcake. Bake cupcakes according to the box instructions.
Most of the marshmallows will dissolve into the cake making this cake sweeter and adding an amazing sticky texture to it. Cool completely, preferrably in the refrigerator for at least two hours. This helps let the crust and the marshmallows set.
Add butter to the bowl of an electric mixer. Cream for a few minutes to add some air. Sift and add the confectioner’s sugar, cocoa powder and table salt. SLOWLY add the dry ingredients to the butter (be careful, it’s like a sugary explosion if you do it too fast), run mixer on low until sugar is wet. Increase the mixer speed and add the vanilla and heavy cream. You can easily make texture adjustments – for stiffer frosting, increase sugar. For runnier frosting increase heavy cream.
Scoop buttercream into a pastry bag or plastic bag with the corner cut off. Set aside.
Whipped Marshmallow Filling
Add the egg whites, sugar, and salt to a double boiler (or bowl over a simmering pan of water). Cook, stirring constantly, for about 5 minutes until the mixture is hot and the sugar has dissolved – it will no longer have a gritty texture, more slimy.
Transfer the hot mixture to a bowl and beat with an electric mixer on medium high until stiff peaks form, about 3-5 minutes.
Scoop filling into a pastry bag or plastic bag with the corner cut off. Set aside.
When the cupcakes are completely cooled, core out the centers of the cupcakes with a melon baller. Making sure you don’t scoop all the way to the bottom, hitting the crust. Fill the centers with the whipped marshmallow filling. You can do as little or as much as you like – I made it flow out the top of mine. Or you can coat your entire cupcake with this filling, if you love marshmallow.
Pipe Chocolate Buttercream onto the top of your cupcakes, either covering or surrounding your marshmallow filling.
Top with sprinkles of Graham cracker crumble, using as much or as little as you’d like.
PS – you can make the cake a day or two in advance, they’re actually better if they stiffen up in the fridge before you fill and frost them. Don’t attempt this when they’re warm.
EAT! SNARF! ENJOY! And have a napkin handy, you’ll have some on your face.
Like what you see? Show us some sugar…