S’mores Chocolate Cupcakes

 

S’mores Chocolate Cupcakes have a graham cracker crust with chocolate filling and are topped with toasted marshmallows and Vanilla Swiss Meringue buttercream.

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With Valentine’s Day coming up, we have all been craving for more chocolate and sweets around our house.

 

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There seems to be no relief insight from Old Man Winter - at least for a few more weeks where I am,  so I made these S’mores Chocolate Cupcakes to keep us going for now.

At least we can still dream of warm and toasty weather and imagine the crackling sound of the campfire while we enjoy these cupcakes.

 

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These cupcakes start off with a graham cracker crust baked up with a chocolate cupcake (feel free to use your favorite recipe or a box mix).

I scooped out a piece of the baked cupcakes and filled them  in with some melted chocolate and piped on my go to Vanilla Swiss Meringue Buttercream.

 

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For that campfire feel, I also broiled some mini marshmallows until thy were slightly golden and placed a few on top of the piped cupcakes.

To finish them off, I drizzled some more of that melted chocolate and added some crushed graham crackers.

 

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Enjoy these cupcakes with your sweetheart on Valentine’s Day and snuggle up dreaming of warm summer nights together :)

 

 

S’mores Chocolate Cupcakes

Yield: 12 cupcakes

S’mores Chocolate Cupcakes

S'mores Chocolate Cupcakes have a graham cracker crust with chocolate filling and are topped with toasted marshmallows and Vanilla Swiss Meringue buttercream. Crushed graham crackers are sprinkled on top for added crunch.

Ingredients

  • * 24-30 mini marshmallows
  • Graham Cracker Crust
  • * 1 1/2 cups graham cracker, crumbs
  • * 7 tablespoons butter, melted
  • Chocolate Cupcakes
  • * 1 cup all-purpose flour
  • * 1 cup granulated sugar
  • * 1/3 cup unsweetened cocoa powder
  • * 1 teaspoon baking soda
  • * 1/2 teaspoon baking powder
  • * 1/2 teaspoon salt
  • * 1/2 cup buttermilk, room temperature, shaken
  • * 1/4 cup sour cream, room temperature
  • * 1 large egg, at room temperature
  • * 1 teaspoon pure vanilla extract
  • * 1/2 cup boiling water
  • Vanilla Swiss Meringue Buttercream
  • * 5 large egg whites
  • * 1 and 1/2 cups granulated sugar
  • * 2 cups of unsalted butter, softened and cut into 1 inch cubes
  • * 2 teaspoons of vanilla extract
  • * 1/4 teaspoon salt
  • Chocolate Glaze
  • * 3 ounces semisweet chocolate, finely chopped
  • * 2 tablespoons butter

Instructions

  1. Turn oven or toaster oven on broil. Place mini marshmallows on a baking sheet in a single layer. Broil for 2-3 minutes, checking every 30 seconds for doneness as they burn quickly. Remove from oven and set aside. IMG_5843.jpg
  2. Line muffin tins with cupcake liners. Preheat oven to 350 F.
  3. Graham Cracker Crust
  4. Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake in preheated oven for about 5-10 minutes until hardened. Remove from oven and allow to cool.
  5. Chocolate Cupcakes
  6. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt
  7. In the bowl of an electric mixer. cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes.
  8. Lower the speed to medium, add the egg and vanilla extract and mix well.
  9. In a separate bowl, whisk together the buttermilk, sour cream, and boiling water.
  10. Turn the mixer to low speed, add half of the buttermilk mixture and alternate with half of the flour mixture. Add the rest of the buttermilk and flour and mix only until just blended.
  11. Fold the batter with a rubber spatula to be sure it's completely blended.
  12. With a large cookie scoop, fill the cupcake liners 2/3 full, covering the graham cracker crust.
  13. Bake in the preheated oven 20 to 23 minutes, until a toothpick comes out clean.
  14. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  15. Vanilla Swiss Meringue Buttercream
  16. Whisk egg whites, sugar and salt in a heat proof stand mixer bowl and place over simmering water. Heat mixture to 160 degrees F while whisking constantly.
  17. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture forms stiff peaks and the bottom of the bowl is cooled to the touch. (about 10-12 minutes).
  18. Change mixer to beater attachment and turn mixer on low speed. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again. (about 20 minutes).
  19. Add vanilla extract and turn mixer to medium high speed beating for another 2-3 minutes until the mixture is smooth.
  20. Chocolate Glaze
  21. Add chocolate and butter in a microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval. Repeat until melted.
  22. Assembly
  23. Scoop out a piece of the chocolate cupcakes with a cupcake corer or a tiny knife. Fill with chocolate glaze and replace the cupcake tops. IMG_5845.jpg IMG_5846.jpg IMG_5847.jpg
  24. Fill pastry bag with buttercream fitted with Wiltons's 1M or 2D tip and pipe on cupcakes.
  25. Fill another pastry bag or ziplock bag and snip a tiny hole. Drizzle chocolate glaze over the buttercream.
  26. Add two or three mini toasted marshmallows and sprinkle with reserved graham cracker crumbs.

Notes

The cupcakes are best consumed the day they are made.

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Heavily Adapted from: Glorious Treats

Craving more S’mores?

Salted-Caramel-S'mores-Brownies - Life Made Sweeter.jpg

Salted Caramel S’mores Brownies

 

Comments

  1. Marion - Make This dish says

    Love S’mores! These look so decadently good, wouldn’t mind snacking on a few of these to warm up with!

  2. says

    These are the perfect cupcakes for the winter and summer!! I love that it has all the elements of s’mores…graham cracker base, rich chocolate cupcakes, oh that well of chocolate in the middle and my favorite VSMB frosting to top it all!! Kelly, I am in LOVE!! They are so pretty :)

  3. says

    We just made s’mores this weekend to celebrate the Super Bowl. I never would have thought of making a cupcake from a s’more. Kelly, you are so creative and talented!

  4. says

    Wow Kelly! These cupcakes look fabulous…I love everything in it…you bake like a professional my dear.
    Thanks for this great recipe and hope you are enjoying your week :D

    • says

      Thanks Chelsea, haha, same here, I wish it was summer too or at least the weather would warm up a bit where I am hehe :) Happy Friday and hope you have a great weekend:)

    • says

      Aaw thank you so much and for all the pinning and sharing, you’re amazing Julie :) Thanks so much for having me in the group and the invite, I’m so happy to be a part of it – happy Friday and hope you have an amazing weekend:)

    • says

      Totally agree, the charred marshmallows are my favorite part of a s’more :) Thank you so much and for sharing Marcie, you are always so sweet, happy Friday and hope you have a great weekend:)

  5. says

    These cupcakes are adorable, Kelly! I love that there’s a graham cracker crust. These really have me thinking of summer now. It’s too bad this winter weather just won’t quit. Hopefully you’re staying warm and I bet these cupcakes are doing a great job of helping with that :)
    Katy recently posted…Chocolate Curry Coconut Bar

    • says

      Thanks so much Katy :) This winter has definitely felt longer than most with all the snow storms and bone-chilling temperatures. Happy Friday and hope you have a wonderful weekend and stay warm too:)

    • says

      Thanks so much Deb, they were a lot of fun and definitely did remind me of summer which is what we need in the snowy NE coast haha ;) Hope you have a fantastic weekend!:)

  6. says

    Hi Kelly, I got your message. So sweet of you to check-in on me. :) I hope all is well with you. I’m taking a much needed break from blogging but hope to be back soon. Miss you too my friend! Have a fantastic weekend. xo

    P.S. Love these cupcakes –especially the chocolate part. :)

    • says

      I’m so glad to hear that you are taking a much needed break Anne, I totally understand – I didn’t realize how time consuming this could be too. Please take as much time as you need my sweet friend :) Hope you have a wonderful weekend too!:) xo

  7. says

    Ohmahgosh! Kelly, I love how you scooped out the centers of these babies and filled them with chocolate! These have got to be the ultimate S’mores cupcakes ever devised by man, er…woman! ;) Seriously. The Swiss Meringue Buttercream? With the toasted marshmallows? Hello! Come to mama. Hahaha! Thanks for sharing, my friend. Have a fabulous weekend! xo

    • says

      Thanks so much Ashley :) Haha, yes there is always tomorrow ;) Wish I could trade you some cupcakes for your truffles or mini cheesecakes :) Catch up on some much needed rest my friend, this seemed like a really long and busy week for me as well – hope you have a relaxing and wonderful weekend!

  8. says

    Never had S’mores growing up (I don’t think people know about it in Japan…). I still remember when I first tried it… it was soooo good. Then I start to realize there are so many S’more goodies. Like these cupcakes. I’d love to have some. YUM!!!

  9. says

    Oh wow these look lovely and chocolatey I love s’mores and I bet these do help to keep those winter blues at bay! There is no let up over here in the UK either but I bet these help you think of warmer days. Wish I had one right now on the ship with me :)

  10. says

    Gosh. S’mores are seriously one of my weaknesses. You’re talking to someone who has made them under the broiler every night for the past week! Put them into a cupcake? Even better!! :) If that isn’t motivation to carry us over to spring, I don’t know what would be! Beautiful post.
    Lisa @Simple Pairings recently posted…spiced sweet potato wedges

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