s’mores cupcakes
I’m on a marshmallow and chocolate kick right now, it seems.
First the Hot Chocolate Stuffed Cookies, then my Hot Chocolate Layer Cake for my birthday, and now these cute little S’mores Cupcakes. Granted, I baked the cupcakes before my birthday cake, as a gift to my sister and her husband in lieu of baking them something at the time of their wedding.
When she received the box, she immediately rushed up to me for a hug. My sister and I are not affectionate, we show love in rather manly ways, so her hugging me so says a number about how adored these cupcakes were.
A rich dark chocolate cake, soft and fluffy marshmallow buttercream, and a cute little graham and chocolate adornment to finish them off. They aren’t the frilliest cupcakes out there, so I fancy they’re obtainable for even beginner bakers who want to try something a little frisky without the risk of wounding their price too much. Experienced bakers? Ya’ll will have fun with them, too, with your elaborate pipeage and embellishing doodads, tricks I’m sure you’ve got in your repertoire somewhere.
Whatever level of expert you are, I promise they will be well adored by all who are honored enough to get a taste.
Please Sir, Can I Have S’more?
The cupcake base is the same as my aforementioned birthday cake, and has served me well in other chocolatey confections. Tried and true, I’ll say.
First, whip vegetable oil with brown and regular sugars until combined, then add in three eggs, one at a time, vanilla, and plain yogurt. The yogurt adds lots of moisture to the batter.
Next, mix in flour, cocoa powder, black cocoa powder, baking powder, baking soda, and salt. The black cocoa lends that rich deep hue, but if you can’t find it, regular cocoa powder is just fine. The resulting color will be lighter and taste more akin to milk chocolate.
Line two 12-cup muffin pans with paper or parchment liners. Scoop the batter into each slot up to 2/3 full. I like to use an ice cream scoop for this job.
Bake the cupcakes for 25-30 minutes. Start checking after 20 minutes, and once your toothpick emerges with just a few crumbs attached, you’re good to take the pans out. Cool the little guys in their slots for 10 minutes, then move them to wire racks to cool completely.
It’s a Marshmallow World in the Winter
Yup, we’re doing the same marshmallow buttercream as my cocoa cake, except much more of it since is the sole cap for all our little cupcakes.
In your mixer, whip together butter, marshmallow fluff, and vanilla until reasonably combined, then add powdered sugar and a bit of heavy cream. I start with 5 cups and 1/4 cup, respectively. Gradually increase the mixer speed until it’s cranked up to Cat 3 hurricane. If the frosting needs a bit more cream to soften the texture, add 1 tablespoon at a time until the blob is easily spread with a knife.
Decorating the cupcakes is entirely your call. I piped with a star tip and tried to get the swirls nice and thick (kinda failed there), but you can go as simple or as bougee (is that how you spell it?) as you please.
Finish off each cupcake with a graham and Hershey chocolate square apiece. Just how cute do they look?! Perfect for a party platter, perhaps for the Super Bowl or an upcoming birthday or hell, Valentine’s Day. Or just whatever.
By the way, cupcakes can be baked up to 3 days ahead of time, and once frosted will last another 2-3 days in the fridge. So you’ve got some wiggle room with your baking schedule. They also freeze nicely, in a covered container, for about 3 months.
Enjoy, friends! I hope you love these as much as I love you them.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Whatcha doing, cupcake?
Caramel Butter Stroopwafel Cupcakes
Guinness Chocolate Cupcakes with Bailey’s Buttercream
Salted Caramel Chocolate Cupcakes
s’mores cupcakes
Ingredients
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more regular cocoa)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups buttermilk, at room temperature
- graham cracker pieces and Hershey bar pieces, for garnish
marshmallow buttercream
- 1 stick butter, softened
- 1 cup marshmallow fluff
- 5-6 cups powdered sugar
- 1 tsp vanilla extract
- 1/4-1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Line 2 12-cup muffin tins with parchment liners.
- In a large bowl, beat the oil, brown sugar, and sugar for 2-3 minutes until combined. Whip in the eggs, one at a time, then the vanilla and yogurt. Add the flour, cocoa powder, black cocoa powder, baking powder, baking soda, and salt. With the mixer running, stream in the buttermilk until the batter is just combined. Do not overmix.
- Fill each cupcake tin 2/3 of the way with batter. Depending on what your heart says 2/3 of the way full is, you will get 22-24 cupcakes. Bake for 25-30 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then transfer the cupcakes to wire racks. Cool completely.
- Make the frosting. Whip the butter, marshmallow fluff, and vanilla until combined, then add 5 cups of the powdered sugar and 1/4 cup of cream. Crank the mixer to high, and beat until very light and fluffy, about 2-3 minutes. You may need an extra tablespoon of two of cream to achieve the desired texture. Scrape down the sides of the bowl with a spatula, as needed, to properly incorporate all the ingredients.
- Pipe or frost each cupcake with the buttercream. Garnish with a piece of graham cracker and a square of Hershey chocolate!
Leave a Reply