S’Mores Cupcakes Recipe

Name: S’Mores Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Flour; 1/2 cups Unsweetened Dark Cocoa Powder; 1/2 teaspoons Kosher Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 cups Brewed Coffee, Cooled; 1/2 cups Milk; 1/2 cups Butter, Softened; 1-1/2 cup Sugar; 2 whole Eggs; FOR THE GANACHE:; 1/2 cups Milk Chocolate Morsels; 1/3 cups Heavy Cream; FOR THE FROSTING:; 1/2 cups Butter, Softened; 7 ounces, weight Jar Fluff (marshmallow Cream); 4 cups Powdered Sugar; 2 Tablespoons Heavy Cream; FOR THE GARNISH:; 2 whole Graham Crackers (crushed); 1/2 bars Ghirardelli Bittersweet Chocolate, Chopped, 4 Ounce Bar

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Flour
1/2 cups Unsweetened Dark Cocoa Powder
1/2 teaspoons Kosher Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 cups Brewed Coffee, Cooled
1/2 cups Milk
1/2 cups Butter, Softened
1-1/2 cup Sugar
2 whole Eggs
FOR THE GANACHE:
1/2 cups Milk Chocolate Morsels
1/3 cups Heavy Cream
FOR THE FROSTING:
1/2 cups Butter, Softened
7 ounces, weight Jar Fluff (marshmallow Cream)
4 cups Powdered Sugar
2 Tablespoons Heavy Cream
FOR THE GARNISH:
2 whole Graham Crackers (crushed)
1/2 bars Ghirardelli Bittersweet Chocolate, Chopped, 4 Ounce Bar

1
For the cupcakes:
2
Preheat oven to 350 F. Line two 12-count muffin tins with paper liners (recipe makes 20-24 cupcakes). Set aside.
3
In a bowl, mix flour, cocoa powder, salt, baking soda and baking powder. Set aside.
4
In a measuring cup, mix together cooled coffee and milk. Set aside.
5
In the bowl of a stand mixer, beat butter and sugar for 5 minutes. Add eggs, one at a time. Slowly add in dry ingredients alternating with coffee mixture (about 3 additions of each). Pour batter into the cupcake liners, about 1/2 full.
6
Bake in a 350 F oven for 15-20 minutes. Remove from oven and allow them to cool before topping.
7
For the ganache:
8
Melt chocolate with cream in a double boiler until smooth. Spoon ganache over cooled cupcakes, sprinkle immediately with crushed graham crackers. Set aside.
9
For the frosting:
10
In a mixing bowl, beat butter, marshmallow cream, powdered sugar and heavy cream for 3-5 minutes, until fluffy. Add more heavy cream if necessary to get desired consistency.
11
To frost cupcakes, fill a decorator bag with the frosting and pipe onto the cupcakes. Sprinkle immediately with chopped chocolate. ENJOY!

1579

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Flour, 1/2 cups Unsweetened Dark Cocoa Powder, 1/2 teaspoons Kosher Salt, and more.

Yes, S’Mores Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

S’Mores Cupcakes

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