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S’mores Cupcakes

  • Author: Elizabeth Buuck
  • Prep Time: 60 minutes
  • Cook Time: 18 minutes
  • Total Time: 1518 minutes
  • Yield: 18 Cupcakes 1x
  • Category: Dessert, Snack
  • Cuisine: American

Description

Dark chocolate espresso cupcakes dunked in chocolate ganache and graham cracker crumbs and topped with chocolate buttercream and a toasty homemade marshmallow


Ingredients

Scale

Dark Chocolate Espresso Cupcakes

  • 2 C All Purpose Flour
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ C Dutch Process Cocoa Powder
  • 1 TBSP Espresso Powder
  • ½ C (1 Stick) Unsalted Butter (Room Temp)
  • C Granulated Sugar
  • 2 Lg Eggs (+1 Yolk)
  • ¾ C Milk (2% or Whole)
  • 1 C Plain Greek Yogurt
  • 1 tsp vanilla extract

Chocolate Ganache and Graham Cracker Crumbs

  • 1 C Semi-Sweet Chocolate Chips
  • 1 C Heavy Cream
  • 9 (1 Sleeve) Graham Crackers

Chocolate Buttercream

  • 1 C (2 Sticks) Unsalted Butter
  • 4 C Powdered Sugar (+ extra to adjust consistency if needed)
  • ½ C Cocoa Powder
  • 1 Pinch Salt
  • 1 tsp Vanilla Extract
  • 3 TBSP Heavy Cream

Homemade Marshmallows – Recipe from Ina Garten

  • 3 Packages Unflavored Gelatin
  • C Granulated Sugar
  • 1 C Light Corn Syrup
  • ¼ tsp Salt
  • 1 TBSP Pure Vanilla Extract
  • Powdered Sugar (for dusting)

Instructions

Dark Chocolate Espresso Cupcakes

  1. Sift dry ingredients (flour, baking soda, salt, Dutch process cocoa powder, and espresso powder) and set aside.
  2. Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment for at least 3 minutes.
  3. Add eggs and vanilla, mix to combine.
  4. Whisk together the milk and greek yogurt.
  5. Add ⅓ of the dry ingredients and mix to combine.
  6. Add ½ of the milk mixture, mix to combine.
  7. Add ⅓ of the dry ingredients, mix to combine.
  8. Add the final ½ of the milk mixture, mix to combine.
  9. Add the final ⅓ of the dry ingredients. Mix just until it is just combined and there are no streaks of flour. Do not overmix.
  10. Use a 4 ounce ice cream scoop to portion out the batter into a lined cupcake pan.
  11. Bake for 18-20 min. or until a toothpick comes out with a few moist crumbs.
  12. Allow to cool on a wire rack.

Chocolate Ganache and Graham Cracker Crumbs

  1. Crush graham crackers and pour onto a plate. Set Aside.
  2. Heat the cream in a small saucepan until simmering, but not boiling.
  3. Remove from heat and add chocolate.
  4. Whisk until smooth.
  5. Dunk cooled Cupcakes into the ganache and then into the graham cracker cumbs.

Chocolate Buttercream

  1. Cream the butter in the bowl of a stand mixer with the whisk attachment for 5-7 minutes.
  2. Add a pinch of salt.
  3. Begin adding the powdered sugar, 1 cup at a time.
  4. Add the cocoa powder.
  5. Add vanilla extract.
  6. Add heavy cream, 1 TBSP at a time until you reach the desired consistency.

Homemade Marshmallows – Recipe by Ina Garten

  1. In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and ½ C of cold water. Let sit while you make the syrup.
  2. Combine the sugar, corn syrup, salt, and ½ C water in a small saucepan over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240° on a candy thermometer. Remove from heat.
  3. With the mixer on low speed, slowly pour the syrup into the gelatin. Put the mixer on high and whip until the mixture is very thick – about 15 minutes. Add vanilla and mix.
  4. Dust an 8X12 nonmetal dish with powdered sugar. (I used a 9X9 for extra tall marshmallows) Pour the marshmallow mixture into the pan, smooth out the top, and dust with more powdered sugar.
  5. Allow to stand uncovered overnight until it dries out.
  6. Turn the marshmallows out on to a board and cut into squares. Dust with more powdered sugar.