Does it get any better than this, my friends? These s’mores cupcakes are pretty darn amazing! The back story on them is that I’ve been working like crazy for the last few weeks and haven’t had a lot of time to bake or cook. My co-worker Meag (who is a seriously awesome baker) brought in some s’mores cupcakes to work this week (yes, my co-workers are great like that), and I couldn’t stop thinking about them! I could hardly wait to make my own batch. Pretty much the minute I got off work on Saturday, I was busy in the kitchen whipping up these beauties, and they did not disappoint.
I absolutely adore the delicious flavor combination… graham cracker crust, chocolate cupcake, marshmallow cream filling, and luscious chocolate frosting. Sprinkle the tops with a little extra chocolate, graham cracker, and marshmallow, and you’ve got a dessert that’s both stunning and delicious!
S’mores are one of my favorite summer desserts, and these cupcakes are an awesome way to pack in even more s’mores flavor! They do take a little time to assemble, but the end result is totally worth it!
for the cupcakes:
twelve graham crackers, crushed, divided
3 tablespoons butter, melted
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, cut into small pieces
1 2/3 cup granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla
3/4 cup sour cream
for the frosting:
1 cup butter, softened
1/2 teaspoon vanilla
3-4 tablespoons milk
1/2 cup cocoa powder
3 1/2 cup powdered sugar
7 ounces marshmallow cream
To make the cupcakes, preheat the oven to 350 and line 2 cupcake pans with paper liners. Reserving 3 tablespoons of the crushed graham crackers, mix the remaining graham crackers with the melted butter until evenly distributed. Add a spoonful of the graham cracker mixture to each paper liner and push it down with your fingers to form a crust. Set aside. In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth. In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
In a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth. Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa mixture, and blend until smooth. With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth. Scoop into prepared pans, filling 2/3 full. Bake until a toothpick comes out clean, about 15-18 minutes. Let cool completely before frosting and decorating.
To make the frosting, in a large bowl or the bowl of stand mixer, cream the butter until light and fluffy. Beat in vanilla and milk, then add cocoa and powdered sugar. Whip until the mixture lightens and is smooth and creamy.
To assemble the cupcakes, fill the cooled cupcakes with marshmallow cream. I used a piping bag and a large round tip and just jammed them into each cupcake, but you could also use a knife to cut a circle out of the top of the cupcake, fill the cupcake, then replace the circle. Frost with chocolate frosting (I used a large closed star tip) and sprinkle with reserved graham cracker crumbs, mini marshmallows, and hershey’s chocolate. Enjoy!
adapted from my perfect chocolate cupcakes