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S'Mores Cupcakes

Homemade chocolate cupcakes, with homemade milk chocolate ganache, Hershey Chocolate bars and marshmallows is all you need to make this amazing chocolate cupcake recipe!
Course cupcakes, Dessert
Cuisine American
Keyword s'mores cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24
Calories 344kcal
Author Lauren

Equipment

  • Stand mixer
  • Rubber Spatula
  • Large Cooke Scoop
  • Cupcake Pan
  • Apple corer
  • Piping bags

Ingredients

S'mores Cupcakes Ingredients

  • 24 cupcakes Either Chocolate cupcakes or Vanilla cupcakes
  • 10 ounces Hershey chocolate bars chopped
  • 1 cup heavy cream
  • 1/2 cup graham cracker crumbs roughly 10 graham crackers crumbled up
  • 24 regular marshmallows
  • 3 graham crackers
  • 5 Hershey bars split into 24 pieces

Vanilla Cupcake Ingredients

Instructions

How to Make Vanilla cupcakes

  • Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
  • Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
  • Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
  • Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
  • Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
  • Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
  • Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

How to Make S'mores Cupcakes

  • Allow the cupcakes to cool. Place your chopped chocolate in a medium heat-safe bowl.
  • Bring your heavy cream up to a boil in a medium saucepan, keeping an eye on it so it doesn't boil over.
  • Pour the heavy cream over the chopped chocolate and cover the bowl with plastic wrap, let it set for 5 minutes.
  • Using a rubber spatula start stirring the chocolate by making small circles in the middle of the bowl and slowly stirring, making your way to the outside of the bowl until all the heavy cream is incorporated.
  • Allow the ganache to set for 15 minutes.
  • Using your apple corer remove about one inch of the center of each cupcake.
  • Pour your cooled ganache into the piping bag and cut off the bottom of the bag.
  • Fill each cupcake with the ganache leave a small gap on the top for the graham crackers.
  • Fill each cupcake hole to the top with the graham cracker crumbs.
  • Break the graham crackers and chocolate bars into one-inch pieces.
  • Put the cupcakes onto a sheet pan and top each one with a marshmallow then place the cupcakes under the broiler until they are golden brown.
  • While the marshmallows are still warm press down on the marshmallows to make them flat then press one piece of the chocolate and graham crackers into the top of each cupcake making sure you reach the cupcake so they don't fall out.

Nutrition

Serving: 1cupcake | Calories: 344kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 52mg | Potassium: 123mg | Fiber: 2g | Sugar: 30g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg