Chocolate S’mores Cupcakes
What says "Summer" more than s'mores? S'mores have always been a nostalgic dessert for me and I thought turning them into cupcakes would make then extra fun!
Ingredients
Method
For the Cake
- Preheat oven to 350℉ and line a cupcake tin with cupcake liners. This recipes makes about 15-16 cupcakes (I ended up with 16)
- In a mixing bowl, combine all of the dry ingredients and whisk together. Set aside.
- In a separate mixing bowl, combine the following wet ingredients: sour cream, whole milk, eggs, vegetable oil, hot coffee, and vanilla extract.
- In a small microwave-safe bowl, combine the semisweet chocolate chips and heavy cream and microwave for 30 seconds. Stir well until all of the chocolate has melted (if you need to continue heating it, heat in the microwave in 10-second increments)
- Add this melted chocolate to the bowl of wet ingredients and whisk well to combine.
- Add the wet ingredients to the dry and mix until just incorporated. Do not over-mix the batter!
- Pour the batter into each cupcake liner about 3/4 of the way. The batter will be very runny so pour slowly!
- Bake at 350℉ for ~18 minutes until a wooden toothpick inserted into the center of each cupcake comes out with just a couple of crumbs on it. Please keep in mind that the baking time will vary depending on your oven to keep an eye on the cupcakes around the 15-minute mark!
- Once your cupcakes have finished baking, let them cool in their pan for about 10 minutes before carefully placing them on a cooling rack. Let them fully cool before filling and decorating!
For the Filling
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30 seconds and then stir well to melt the chocolate.
- Pour the chocolate filling into a piping bag, cut a small piece of the tip off, and fill the center of each cupcake (you can scoop out the center using a kitchen knife or you can use a cupcake corer).
For the Marshmallow Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment (you can also use an electric hand mixer), whip the room temperature butter on medium speed until pale in color and silky in texture.
- Add a tiny pinch of salt and the vanilla extract. Mix to combine.
- Scrape the bowl down using a rubber spatula to ensure that there isn't any butter stuck to the bottom of the bowl.
- Add the powdered sugar and heavy cream, mix on low speed until it begins to incorporate, and then increase the speed to medium.
- Scrape the bowl down one more time and add in the marshmallow fluff.
- Mix on medium speed until you have a fluffy buttercream! This buttercream is not supposed to be free of air bubbles!
For Decorating & Topping
- Place an Ateco 809 piping tip in a piping bag and fill with your marshmallow buttercream.
- Pipe the buttercream on top of each chocolate-filled cupcake in a circular motion (I don't like to pipe the buttercream all the way to the edge of the cupcake as it will get pushed down when you dunk it in the graham crackers so I recommend leaving a little room!)
- Finely crush graham crackers and roll your frosted cupcakes in the crumbs to coat the sides and top. Do this a little quickly as the buttercream is soft and, if you hold it upside down for too long, it may begin to slide off.
- Take your leftover chocolate filling in the piping bag from earlier and place a small dollop on top of each cupcake.
- Cut marshmallows in half and place them on top of the chocolate.
- If you have a small kitchen torch, torch the outside of the marshmallow to your liking, avoiding the buttercream. If you don't have a kitchen torch, that is absolutely fine! This step is really just for presentation purposes.
- Lastly, break off pieces of a Hershey's chocolate bar and place one piece of chocolate on top of each cupcake.
- You can store these cupcakes in an air-tight container at room temperature for up to 2 days, however, I recommend serving them fresh!
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