S'mores Cupcakes
Moist chocolate cupcakes with graham cracker crust, melted Hershey's chocolate center, and toasted marshmallow frosting that brings campfire magic indoors.
Equipment
- 12-cup muffin tin
- Food processor
- Stand mixer or hand mixer
- Large mixing bowls
- Piping bag with round tip
Ingredients
- 12 sheets graham crackers about 1½ cups crumbs
- ⅓ cup unsalted butter melted, for crust
- ½ cup granulated sugar for crust
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar for cake
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup strong brewed coffee hot
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 12 pieces Hershey's milk chocolate bars
- 3 large egg whites for frosting
- ¾ cup granulated sugar for frosting
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners. Pulse graham crackers in food processor until fine crumbs form.
- Mix graham cracker crumbs with melted butter and ½ cup sugar. Press 1½ tablespoons into bottom of each liner. Bake crusts for 7-8 minutes until golden. Cool completely.
- Whisk together flour, cocoa powder, 2 cups sugar, baking soda, baking powder, and salt in large bowl.
- In separate bowl, beat eggs. Add buttermilk, oil, and vanilla. Pour wet ingredients into dry and mix until just combined. Stir in hot coffee.
- Spoon batter over cooled crusts, filling halfway. Place one Hershey's chocolate piece in center of each. Top with more batter until two-thirds full.
- Bake for 18-22 minutes until toothpick comes out with few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
- For frosting: Combine egg whites, ¾ cup sugar, cream of tartar, and pinch of salt in heatproof bowl. Set over simmering water. Whisk constantly until sugar dissolves and whites reach 140°F, about 4-6 minutes.
- Remove from heat. Beat with mixer on low, gradually increasing to high, until stiff glossy peaks form, 5-7 minutes. Add vanilla.
- Pipe frosting onto cooled cupcakes. Broil 30-60 seconds until golden brown, watching closely.
Notes
- Room temperature ingredients ensure smooth batter and better rise
- Pre-baking graham cracker crust prevents sogginess
- Hot coffee intensifies chocolate flavor without adding coffee taste
- Toast marshmallow frosting just before serving for best texture