S'mores Cupcakes Recipe

Ingredients

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 6 tablespoons firmly packed brown sugar
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon

Chocolate Cupcakes:

• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon instant espresso powder
• 4 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil
• 1 cup firmly packed brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup sour cream, at room temperature

Marshmallow Frosting:

• 18 large marshmallows
• 4 large egg whites, at room temperature
• 2/3 cup white sugar
• 6 tablespoons cold water
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon almond extract

Directions

Step 1: Preheat the oven to 350F (175C). Line 2 cupcake pans with paper liners.

Step 2: Prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, brown sugar, salt, nutmeg, and cinnamon in a small bowl. Stir until well combined. Place 1 packed tablespoon of this mixture into the bottom of each cupcake liner and press it down into an even layer.

Step 3: Bake the crust in the preheated oven for 8 to 10 minutes, or until the crusts are slightly darker in color. Allow them to cool completely.

Step 4: For the cupcakes, whisk together the boiling water, cocoa powder, and espresso powder in a small bowl or measuring cup until smooth. Set it aside to cool slightly.

Step 5: In a large bowl, beat the softened butter, vegetable oil, and brown sugar using an electric mixer until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and salt. Beat for another 3 minutes on medium-high speed.

Step 6: Add the cocoa powder mixture to the batter and mix until thoroughly incorporated.

Step 7: Sift in the cake flour, baking powder, and baking soda. Mix until just combined, being careful not to overmix. Then add the sour cream and mix again until just combined.

Step 8: Spoon about 2 heaping tablespoons of cake batter over each graham cracker crust in the cupcake liners. Fill each liner no more than 2/3 full. If theres extra batter, you can bake one or two additional plain cupcakes by filling empty liners up to 2/3 full and baking them alongside the others.

Step 9: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: While the cupcakes cool, prepare the marshmallow frosting. Preheat the broiler and line a baking sheet with parchment paper. Lightly grease the paper, then place marshmallows about 1 inch apart on the sheet.

Step 11: Place the baking sheet under the broiler, watching closely, and broil the marshmallows for about 1 minute, rotating the pan to ensure even browning. Once golden brown and puffy, remove them from the oven and allow them to cool.

Step 12: In a large heatproof mixing bowl, combine the egg whites, white sugar, cold water, cream of tartar, and a pinch of salt. Place the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesnt touch the water. Begin beating with an electric hand mixer on low speed, then gradually increase to medium-high speed. Continue whipping until the mixture holds stiff peaks, about 8 to 10 minutes. Remove from heat and beat for 1 additional minute.

Step 13: Add the toasted marshmallows, vanilla extract, and almond extract to the egg white mixture. Beat on low speed and gradually increase to high speed until the mixture is smooth and holds stiff peaks again. This should take about 5 to 7 minutes.

Step 14: Transfer the marshmallow frosting into a large piping bag fitted with a large round tip. Pipe a generous amount of frosting onto the top of each cooled cupcake. Optionally, use a kitchen torch to caramelize the frosting until golden brown.

Enjoy your delicious cupcakes!

Nutrition Facts (per serving):

• Calories: 268
• Total Fat: 11g (14% Daily Value)
• Saturated Fat: 5g (26% Daily Value)
• Cholesterol: 32mg (11% Daily Value)
• Sodium: 184mg (8% Daily Value)
• Total Carbohydrate: 40g (15% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 27g
• Protein: 3g (6% Daily Value)
• Calcium: 39mg (3% Daily Value)
• Iron: 2mg (10% Daily Value)
• Potassium: 82mg (2% Daily Value)