S’mores Cupcakes
Dreaming of Summer: Camping and S’mores
In our house, summer vacations fell into two categories: France to see the in-laws or camping. We have been camping from coast-to-coast in the US – New England, the coastal southern states, the Grand Canyon, the desert southwest – and lots of Canadian provinces. Our trips were very, very basic. Having a pillow was considered a luxury. And forget about showers. We loved it, though, and look back on these trips as great memories. These s’mores cupcakes are a nod to those good times.
Questionable Camping Menu & S’mores Cupcakes
When I was younger, I wasn’t the most imaginative cook. This translated to camping as well. We generally ate canned ravioli, peanut butter and jelly, oatmeal, Pop Tarts, and hot chocolate. Basically we were either freezing and trying to warm up or melting in the desert heat and didn’t feel like eating. S’more were a treat that we offered to make often difficult trips seem fun.
The Key to S’mores Cupcakes: A Giant Gooey Marshmallow
Today we don’t go camping quite as much. I have also figured out better menus for when we do. S’mores cupcakes are a great way to bring us back to those days. Marshmallow stuffed s’mores cupcakes are a delicious campfire free way of reminiscing. These chocolate cupcakes are filled with marshmallow Fluff and topped with chocolate buttercream. The edges get sprinkled with graham cracker crumbs as a nod to real s’mores. In my opinion, the best part is the giant gooey marshmallow squished down on top.
Campfire Quality Marshmallows without the Campfire
Don’t have access to a campfire? No problem. You can make a gooey, browned marshmallow in your oven. I used jumbo marshmallows placed on a sheet of parchment paper on a rimmed baking sheet. The marshmallows get popped under a broiler on low power. It is very important to watch the marshmallows the entire time they are in the oven. They go from uncooked to golden very quickly.
S’mores Cupcake Shortcuts
Are there shortcuts to this recipe? Of course. You can make boxed cupcakes. You can use prepared frosting. Both the cake and the buttercream here are very tasty, though. If you have some extra time, give it a try. If not, I think as long as you introduce the marshmallow element, you will have a great treat – without the campfire.
I hope you make some wonderful memories this summer!
S’mores Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup flour
- 1/2 unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla
- 3/4 cup milk
Marshmallow Filling
- 1/2 cup marshmallow "Fluff" plus extra for sticking on the marshmallows
Chocolate Buttercream
- 1/2 cup butter softened
- 2 1/2 cups confectioners sugar
- 1/2 cup unsweetened natural cocoa powder
- 1 tsp vanilla
- 4 tbsp heavy cream
Decoration
- 15 large or jumbo marshmallows
- 4 sheets graham crackers
Instructions
- Preheat the oven to 350 degrees.
- Add paper liners to 15 cupcakes tin cups.
- In a medium bowl, add the dry ingredients: flour, cocoa, baking powder, baking soda, cornstarch. Whisk together.
- In the bowl of a mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat until smooth and creamy, about 2 minutes.
- Add the egg, beat, add the egg yolk, and beat.
- Mix in the vanilla.
- Alternate the milk and the dry ingredients, adding in thirds. Make sure you scrape the sides and bottom with a spatula.
- Use a scoop to fill the muffin tin cups 1/2 to 2/3 full.
- Bake for 20 minutes and check. It is done when a toothpick inserted into the middle comes out clean. It may take you a bit longer than 20 minutes depending on your oven.
- While your cupcakes are baking, you can prepare the frosting.
- Add the butter and cocoa to the bowl of a mixer. Add one cup of confectioners sugar to begin. Mix until well blended. Make sure to scrape down the sides and bottom.
- Add the additional sugar. I used a total of 2 1/2 cups.
- Mix in the vanilla and the heavy cream. Mix until completely blended.
- Cover and store until the cupcakes are cool.
- When the cupcakes are completely cool, start the decorating.
- I used the small end of a circular piping tip to make a hole in the cupcake. You can use a small, sharp knife, a spoon, anything that will make a hole midway through the cupcake.
- Fit the circular tip onto a piping bag. Fill the bag with the Fluff.
- Fill the cupcakes and let the cream settle so it is flat.
- Frost each cupcake with a thick layer of buttercream.
- Crush the graham crackers. I do this by putting them in a Ziploc and whacking them with a rolling pin.
- Sprinkle the crumbs lightly over the buttercream.
- Place a sheet of parchment paper on a rimmed baking sheet.
- Move the rack in your oven to the second highest level.
- Arrange the marshmallows on the baking sheet.
- Set the broiler to low.
- Broil the marshmallows to golden. In total, this took me about four minutes. You must watch the marshmallows the entire time! They can burn very easily.
- Let the marshmallows cool until you can handle them without getting burned.
- Stick the marshmallow on top of the cupcake. Because I used the jumbo marshmallows, I needed help getting them to stay on the cupcake. I used a bit of the Fluff as glue.
