S'Mores Cupcakes Recipe

Chocolate cupcakes topped with toasted marshmallows, a piece of chocolate, and a graham cracker in teal cupcake liners.

S'Mores Cupcakes Recipe

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, S'Mores Cupcakes Recipe

Prep Time 20

Cook Time 20

Servings

Calories 344kcal

Author Lauren

Equipment

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

Ingredients

Chocolate cupcakes or Vanilla cupcakes
Homemade chocolate ganache
24 regular marshmallows
6 graham crackers
5 Hershey bars split into 24 pieces

Chocolate Cupcakes Ingredients

1½ cups hot brewed coffee. The coffee must be hot you need it hot to bloom the cocoa powder.
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
12 tablespoons room temperature unsalted butter
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tablespoon vanilla extract

Homemade Ganache Ingredients

10 ounces Hershey milk chocolate chocolate bars you can also use milk chocolate chips.
1 cup heavy cream

Instructions

Chocolate cupcakes

First you are going to make the chocolate cupcakes. Once baked, allow the cupcakes to cool completely.
Preheat the oven to 350˚ F, put cupcake liners in your cupcake pan and brew the coffee
In a bowl mix the
In a bowl add the hot brewed coffee and cocoa powder and mix until the cocoa powder has dissolved.
In a mixing bowl, add the flour, baking soda, baking powder and salt.
In the bowl of your stand mixer add the butter, white sugar and brown sugar. Beat on medium-high speed of the mixer until it is light and fluffy. It takes about 3 minutes. If you do not have a stand mixer you can use a large mixing bowl and a hand mixer.
Once the sugar and butter mixture is fluffy add in the eggs and the vanilla extract and mix on low speed.
Continue mixing on low speed and add in 1/3 of the dry ingredients, then add in 1/3 of the coffee mixture and repeat until you have all of the coffee mixture and the dry ingredients combined. Stop mixing once everything is incorporated and then stop mixing to avoid over-mixing.
Divide the batter between the prepared liners, filling each about two-thirds of the way full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Then you will make the microwave chocolate ganache. While the cupcakes are cooling, make the chocolate ganache.

How to Make Microwave chocolate ganache

Chop the Hershey chocolate bar into pieces and place the chopped chocolate in a medium heat-safe bowl.
In a medium sauce pan over medium heat add the heavy cream and bring it to a boil. Be sure to keep an eye on it so it doesn't burn.
Once the heavy cream is boiling, remove from the stove and 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.
Filling the cupcakes with graham cracker crust crumbs and chocolate ganache
Using an apple corer remove about one inch of the inside center of each cupcake.
Pour the cooled ganache into a piping bag and cut off the bottom of the bag.
Fill each cupcake with the ganache leaving a small space at the top for the graham crackers crumbs.
Crush 4-5 graham cracker to make 1/2 a cup of crushed graham cracker crumbs. Remember to crush the graham crackers finely to achieve a consistent texture for your crust or recipe. You can use a food processor, blender, or even place the crackers in a sealed plastic bag and crush them with a rolling pin.
Fill each cupcake hole to the top with the graham cracker crumbs.

Top the cupcakes

Next, break the 3 graham crackers and the chocolate bars into one-inch pieces.
Put the cupcakes onto a sheet pan top each cupcake with a marshmallow and then place the cupcakes under the broiler until they are golden brown. This only takes a short bit of time, so be sure to keep an eye on them.
Once the marshmallow tops are browned, remove the baking sheet with the cupcakes on it from the oven.
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.

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