Smores Chocolate Marshmallow Cupcakes
These cupcakes combine rich chocolate with fluffy marshmallow frosting and crunchy graham crackers, creating a deliciously nostalgic and indulgent treat perfect for any dessert lover.
Equipment
- 1 12-cup muffin tin
- 1 mixing bowl
- 1 electric mixer
- 1 medium saucepan
- 1 kitchen torch optional for toasting frosting
Ingredients
- 1 cup all-purpose flour 125 g
- ⅓ cup unsweetened cocoa powder 25 g
- 1 teaspoon baking powder 3.8 g
- ½ teaspoon baking soda 2.5 g
- ½ teaspoon fine salt 2.5 g
- ½ cup packed brown sugar 100 g
- ½ cup granulated sugar 100 g
- ⅓ cup canola oil 80 ml
- ½ cup buttermilk 120 ml
- 1 large egg
- 1 teaspoon pure vanilla extract 5 ml
- ¾ cup graham cracker crumbs 100 g
- 4 large egg whites room temperature
- 1 cup granulated sugar 200 g
- ¼ teaspoon cream of tartar 1.25 ml
- pinch of fine salt
- ½ teaspoon pure vanilla extract 2.5 ml
- Graham crackers broken into pieces (for topping)
- Milk chocolate bars cut into segments (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Add brown sugar and granulated sugar to the dry ingredients and mix well.
- Stir in canola oil, buttermilk, egg, and vanilla extract just until combined, avoiding overmixing.
- Divide the batter evenly into cupcake liners, filling each about three-quarters full.
- Sprinkle graham cracker crumbs over the batter in each cup.
- Bake for 21 to 23 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow cupcakes to cool completely in the tin.
- Fill a medium saucepan with about 1 inch of water and bring to a gentle simmer.
- In a large, clean mixing bowl, whisk together egg whites, granulated sugar, cream of tartar, and salt.
- Place the bowl over the simmering water without the bottom touching the water and whisk constantly until the mixture reaches 120°F (49°C) and sugar dissolves.
- Remove the bowl from heat, add vanilla extract, then beat with an electric mixer on high speed until glossy, stiff peaks form.
- Spread or pipe the meringue frosting over the cooled cupcakes using a star tip for decoration.
- Lightly toast the meringue with a kitchen torch or place under the oven broiler on the lowest rack for about 2 minutes until golden brown, watching closely.
- Top each cupcake with a piece of graham cracker and a segment of milk chocolate. Serve immediately or store in a cool place.
Notes
- Use room temperature egg whites for maximum meringue volume.
- Watch closely when toasting frosting to prevent burning.
- Store cupcakes in an airtight container for up to two days.