S'mores cupcakes

By Mary Berg
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Topped with a uniquely wonderfully fluffy marshmallow frosting, graham cracker crumbs and extra chocolate bar pieces, these S’mores Cupcakes brings back memories of summertime, camping, and campfires in all of us!

SERVES
12

Ingredients

Cupcakes

  • 3/4 cup (100 g) all purpose flour
  • 1/2 cup (68 g) graham cracker crumbs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (60 ml) + 1 tbsp (15 ml) vegetable oil, divided
  • 1 egg
  • 3/4 tsp vanilla extract
  • 1/2 cup (125 ml) buttermilk
  • 2 tbsp (30 ml) boiling water
  • 2 tbsp (9 g) cocoa powder

Marshmallow Topping

  • 3 egg whiites
  • 3/4. cup (150 ml) sugar
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla extract

Garnish

  • 12 squares milk chocolate, optional

Directions

For the Cupcakes 

  1. Preheat your oven to 350°F (175°C) and a line muffin tin with liners.
  2. Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
  3. Beat together 1/4 cup vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about two minutes, scraping down the bowl about halfway through.
  4. Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
  5. Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
  6. Pour about two tablespoons of the graham cracker cake batter into each cupcake liner followed by two tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes or until set and a toothpick inserted into the centre of a cupcake comes out clean. Cool to room temperature.

For the Marshmallow Frosting

  1. Make the marshmallow topping by whisking together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about two cm (1-inch) of simmering water. 
  2. Cook the egg whites, whisking frequently, until they reach 160°F (72°C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about four to five minutes.

To Serve 

  1. Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form about four to five minutes. 
  2. Whip in the vanilla extract then transfers the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
  3. Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. 
  4. If desired, garnish with a piece of milk chocolate. 
  5. TIP: Store the cupcakes in the fridge for up to three days, letting them sit at room temperature for about 30 minutes to soften up before eating. Enjoy!

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