S'mores Cupcakes
An easy recipe for s'mores cupcakes topped with a gooey broiled marshmallow
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.
Notes
Tips:
You can use boxed cupcakes instead of making your own.
You can also use prepared chocolate frosting instead of your own.
I used the jumbo marshmallows. You can use the regular large marshmallows instead, but they will brown even more quickly. Make sure you are always watching as they broil!