Chocolate S’more Cupcakes with Marshmallow Frosting
ShareMoist chocolate cupcakes with a graham cracker crust and homemade marshmallow frosting. A fun s’more cupcake for Summer!
I think I jinxed our New England Summer. Last week I talked about how amazing the Summer has been. But then it rained and is raining again and again today. What gives?!
In other news… Scandal!! Did you know there are less than 60 days to go until season 4 starts?! Eek! See for yourself…Kristen sent me this awesome Scandal countdown. So if you’re obsessed, like me, and itching for it to start up again, you can watch the clock tick away!
Also, I finally started reading Allegiant. I’m honestly not a fan of the way this one is written, but I’m still enjoying the characters so we’ll see where it goes. No spoilers please! What books are you loving this Summer? I’m always looking for great new suggestions so please leave them below!
You know what stinks about working ahead on recipes? Writing about them weeks later. Of course it’s just as bad for you, but you’re seeing them for the first time. I’m reliving it and wishing I had one of these cupcakes in my hand to enjoy again – right now! Which means they have to happen again asap!
I made these chocolate s’more cupcakes a few weeks ago, before I even made the cinnamon graham s’more cupcakes. Two totally different s’more cupcakes and both totally irresistible! You can’t choose between them because they’re both just so good. You definitely need them both in your life. Seriously.
Moist chocolate cupcakes on top of a graham cracker crust and finished off with homemade marshmallow frosting.
Chocolate S'more Cupcakes with Marshmallow Frosting
Ingredients
Crust:
- 1 C graham cracker crumbs
- 1 1/2 tsp granulated sugar
- 2 Tbsp unsalted butter melted
Cupcake:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 C cocoa powder
- 3/4 C all purpose flour
- 1/4 C coffee
- 1/4 C sour cream
Frosting:
- 2 egg whites
- 1/2 C granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 8 liners.
- In a food processor, grind graham crackers until only fine crumbs remain. Add sugar and melted butter until fully combined. Divide mixture between prepared cupcake liners, adding one small cookie scoop to each. Press down to create an even layer.
- In a medium bowl, sift together dry cupcake ingredients.
- In a large bowl or stand mixer, cream together butter and sugar. Mix in egg and vanilla. Scrape bowl as needed. Mix in dry ingredients until thoroughly combined. Add sour cream and cooled coffee, mixing until no streaks remain and all ingredients are fully incorporated. Using a large cookie scoop, add one scoop to each prepared liner. Bake for 18-20 minutes or until cupcakes are set and a toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- In a heatproof bowl over a saucepan with simmering water, whisk together egg whites, sugar and cream of tartar until sugar is dissolved and egg whites are warm to the touch. Remove from heat. Using a hand mixer or stand mixer, beat egg white mixture until stiff peaks form. Add vanilla in last 30 seconds.
- Transfer marshmallow frosting to a large piping bag, fit with desired piping tip. Frost cooled cupcakes.
- Use a kitchen torch to lightly char the frosting or sprinkle with graham cracker crumbs.
Notes
More s’more treats to try:
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TOTALLY feel you about writing about recipes weeks later – totally the pits!
The only cure is to make them again, and think these GORGEOUS cupcakes are definitely worthy of a re-make. Pinning!
Thanks Taylor! :)
That frosting looks absolutely perfect! We just had smores on the weekend and now this is making me want to make them again! I just finished the latest book in the Outlander series this summer, and am now sad that there won’t be another one for years! If you’re looking for a whole huge long series to read those are great if you haven’t read them yet. Also, I’m with you on Allegiant, I wasn’t loving it nearly as much as Divergent when I started reading it!
Thanks for the recommendation! I’ve heard of that series but I’m pretty sure I haven’t read it yet.
This frosting is just the best! How adorable and toasty! Perfect for the s’mores flavors. Pinned!
Thanks Alyssa!
That is quite possibly the prettiest cupcake I’ve seen! Perfect piped and toasted frosting…pinned! I’m going to have to pin your other version too because one can never have enough s’mores cupcakes! hello, Captain Obvious!
Thanks so much Lindsey! :)
Gorgeous!
Thanks Amy!
these cupcakes are pure perfection! love them!!
Thanks Angelyn!
I’ve always wanted to make marshmallow frosting just so I could pipe it and toast it just like you did here. It looks so pretty!
It’s so much fun! Now you have to make some :)
Gorgeous cupcakes!
Thanks Medeja!
The frosting is so perfect and you charred it beautifully! Mine would’ve been a black mess ;)
It’s so easy to get a black mess fast lol
I watched the first 2 seasons of Scandal and haven’t watched the 3rd yet…I need to get on that! These cupcakes look crazy delicious. That marshmallow frosting is calling my name.
You have less than 60 days to catch up… not counting or anything ;)
OMG, is this real!. I just discovered s’mores, I can’t wait to give this a go!
Thanks Tracy!
That frosting is epic. And umm yeah you need to start the Outlander series. ;)
Thanks Katrina :)
I just read Zone One by Colson Whitehead and really enjoyed it. It’s definitely a unique take on the zombie myth. I’d definitely recommend it.
Ijust made these today.. They are AMAZING!!!! Seriously the absolute best chocolate cake batter I have ever tasted. I even had to “cheat” and use milk/lemon juice in place of the buttermilk and it still turned out perfect. Thank you for sharing this recipe!
So glad you enjoyed it! And yes, the milk/lemon trick is a great substitute! :)
What do you mean by cooled coffee?
Not piping hot. Leave it at room temperature to cool down a bit. Enjoy!
How long do these last? Will the icing keep overnight? Do they need to be refrigerated or can they be left at room temperature? (Which is what I’m hoping for since who wants to eat a cold s’more?? ?)
As long as your house isn’t too hot, you can absolutely keep them out overnight at room temperature, in an airtight container.
If I need to store these in fridge for the next day, should I torch them before I put them in fridge or when I’m ready to serve? Would putting them under a broiler work? Also, how much frosting does this approximately yield? ( i.e. how many cupcakes can be frosted?)
Thank you
If making and storing for later, definitely torch before storing. For best results, a kitchen torch should be used. As far as how much you can get out of the frosting, that all depends on how much you frost the cupcakes.