Description
These S’mores Cupcakes are delightfully moist chocolate treats inspired by the classic campfire dessert. Featuring rich chocolate cupcakes topped with fluffy marshmallow frosting, crushed graham crackers, and pieces of Hershey’s chocolate, they deliver a perfect blend of flavors and textures in every bite.
Ingredients
CHOCOLATE CUPCAKES
- 2 cups white granulated sugar
- 1¾ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoon baking soda
- ⅔ cup vegetable oil
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup hot water or hot coffee
S’MORES CUPCAKE TOPPING
- 1 cup white granulated sugar
- ⅛ teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 4 graham crackers, crushed
- 2 (1.55 ounce) Hershey bars
Instructions
- Preheat and prepare baking tin: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Combine dry ingredients: In a large mixing bowl or stand mixer, sift together 2 cups sugar, 1¾ cup all-purpose flour, ¾ cup cocoa powder, 2 teaspoons baking powder, and 1½ teaspoons baking soda to ensure even mixing.
- Add wet ingredients: Add ⅔ cup vegetable oil, 1 cup milk, and 1 tablespoon vanilla extract to the dry ingredients. Mix well to combine.
- Incorporate eggs: Add eggs one at a time, beating after each addition just until incorporated to create a smooth batter.
- Mix in hot liquid: Gradually add 1 cup hot water or hot coffee, mixing carefully to maintain batter consistency.
- Fill muffin tins and bake: Fill each muffin cup just below two-thirds full with batter. Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare marshmallow topping: Create a double boiler by filling a pot with an inch or two of water and placing a heatproof bowl on top. Over low heat, add 1 cup sugar, ⅛ teaspoon salt, and 4 egg whites. Whisk continuously for about 5 minutes until sugar dissolves and mixture is hot to the touch.
- Whip the mixture: Pour the hot egg white mixture into a large bowl or stand mixer. Add 1 teaspoon vanilla extract and beat on high speed until stiff peaks form, approximately 7 minutes, creating a fluffy marshmallow frosting.
- Frost the cupcakes: Spoon the marshmallow frosting generously onto each cooled cupcake.
- Optional toasting: Toast the marshmallow topping under a broiler for 30 seconds or carefully use a kitchen torch to lightly brown the frosting, adding a roasted flavor and texture.
- Garnish and serve: Sprinkle crushed graham crackers on top and place a piece of Hershey’s chocolate on each cupcake for decoration and extra indulgence.
Notes
- Using hot coffee in the batter instead of water enhances the chocolate flavor for a richer cupcake.
- The marshmallow frosting resembles Swiss meringue and requires careful whisking and temperature control; avoid overheating to prevent scrambling eggs.
- Toasting the marshmallow topping is optional but provides a classic s’mores flavor profile and appealing appearance.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
