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–+ servings

S'More Cupcakes

Try these heavenly, fluffy, delicious, and decadent S'More Cupcakes and feel the true S'more cookie goodness in a cupcake!
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Prep Time 30 minutes
Cook Time 15 minutes
Assembly 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Canadian
Servings 12 Cupcakes
Calories 608 kcal

Ingredients
 

For The Crust

  • 1 cup Graham crackers, Crushed
  • ¼ cup Butter, Melted
  • ¼ cup Sugar

For The Cupcakes

  • 1½ All-purpose flour, Spooned and levelled
  • ¼ cup Cocoa powder
  • ½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 tablespoon Butter, Melted
  • 1 cup Sugar
  • ½ cup Oil
  • 1 cup Brewed coffee
  • 1 tablespoon White vinegar
  • 2 teaspoon Vanilla extract

For The Chocolate Ganache

  • 9 ounce Semi-sweet chocolate, Chopped- About 1½
  • ⅔ cup Heavy cream
  • ⅓ cup Graham crackers, Crushed

For The Chocolate Frosting

  • 1 cup Butter, Room-temperature
  • 3 cups Powdered sugar
  • ½ teaspoon Meringue powder
  • 2-3 tablespoon Heavy cream
  • 1 tablespoon Vanilla extract, Preferably clear
  • ½ cup Chocolate ganache

For The Vanilla Meringue

  • 2 Egg whites
  • ½ cup Sugar
  • ¼ teaspoon Cream of tartar
  • ¼ teaspoon Salt
  • 1 tablespoon Vanilla extract

Instructions
 

How To Make The Crust

  • Preheat the oven to 350℉, and line a 12-cavity cupcake pan with liners. Set it aside.
  • In a small bowl, combine all the crust ingredients and mix well.
    1 cup Graham crackers, ¼ cup Butter, ¼ cup Sugar
  • Press about 1-2 tablespoon of the mixture into the bottom of each cupcake liner.
  • Bake the crusts for 10 minutes.

How To Make The Cupcakes

  • Sift all dry ingredients, and set them aside.
    1½ All-purpose flour, ¼ cup Cocoa powder, ½ teaspoon Baking powder, 1 teaspoon Baking soda, ¼ teaspoon Salt
  • Melt the butter and mix with sugar, oil, brewed coffee, vinegar, and vanilla extract,
    1 tablespoon Butter, 1 cup Sugar, ½ cup Oil, 1 cup Brewed coffee, 1 tablespoon White vinegar, 2 teaspoon Vanilla extract
  • Pour the liquid ingredients over the dry ingredients and mix until just incorporated. Do not overmix.
  • Fill the liners to their ¾ capacity, and bake them for 15-18 minutes. Let them cool down completely before decorating.

How To Make The Chocolate Ganache

  • Pour the heavy cream into a bowl and microwave it until it simmers. Remove it from the microwave, add the chocolate pieces and let it sit for a minute or so.
    9 ounce Semi-sweet chocolate, ⅔ cup Heavy cream
  • Stir until the mixture is smooth and lump-free. If there are chunks of chocolate in the mixture, microwave it for 15 seconds and stir. Add the Graham crackers and mix. Let it sit on the counter until it becomes thicker and has the consistency of soft butter, which is perfect for piping inside the cupcakes.
    ⅓ cup Graham crackers
  • Once the ganache has reached the desired consistency, reserve ½ cup for the Chocolate buttercream.

How To Make The Chocolate Buttercream

  • Use the paddle attachment to beat the butter until pale in colour and light.
    1 cup Butter
  • Mix the meringue powder in half a cup of sifted powder sugar, and add it to the butter. Add the remaining powdered sugar, and beat the buttercream for five minutes. This contributes to a smooth and creamy frosting.
    ½ teaspoon Meringue powder, 3 cups Powdered sugar
  • Mix in the reserved chocolate ganache, heavy cream, and vanilla extract. If the buttercream is too dry, add more cream; if it is too runny, add more powdered sugar.
    2-3 tablespoon Heavy cream, 1 tablespoon Vanilla extract, ½ cup Chocolate ganache

How To Make The Vanilla Meringue

  • Mix the egg whites, cream of tartar, salt, and sugar in a heat-proof bowl or the stand mixer's bowl.
    2 Egg whites, ½ cup Sugar, ¼ teaspoon Cream of tartar, ¼ teaspoon Salt
  • Make a double boiler by bringing the water to a boil in a saucepan. Reduce the heat to only simmer the water. Place the bowl on simmering water and stir until the sugar is dissolved and reaches 160F. Be sure the bowl is not touching the hot water.
  • Remove the bowl from the double boiler, add vanilla extract, and beat with the whisk attachment until it reaches stif peaks and meringue forms.
    1 tablespoon Vanilla extract

Assembly

  • Use a cupcake corer to make a long hole in the center of each cupcake. Pipe the Ganache into the center of each cupcake to fill it to the top.
  • Use any desired tip to frost the cupcakes with the Chocolate frosting.
  • Pipe a dollop of vanilla meringue on top of each cupcake. I used Wilton tip #8B. Use a kitchen torch to lightly brown the meringue.

Nutrition

Calories: 608kcalCarbohydrates: 81gProtein: 4gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 72mgSodium: 447mgPotassium: 220mgFiber: 3gSugar: 40gVitamin A: 862IUVitamin C: 0.1mgCalcium: 51mgIron: 2mg
Keyword S'More, S'More Cookies, S'More Cupcakes
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