Introduction to Smores Chocolate Marshmallow Cupcakes
There’s nothing quite like the joy of sinking your teeth into a Smores Chocolate Marshmallow Cupcake! These little wonders bring together the nostalgic flavors of s’mores with the indulgence of cupcakes. Whether it’s a busy weekday or a fun weekend gathering, these cupcakes are a quick solution for your sweet cravings. They’re a delightful way to impress your loved ones or treat yourself after a long day. As a passionate home cook, I can assure you that once you bake these, they’ll quickly become a cherished addition to your dessert repertoire. Let’s dive in!
Why You’ll Love This Smores Chocolate Marshmallow Cupcakes
What’s not to adore about these Smores Chocolate Marshmallow Cupcakes? They’re incredibly easy to whip up, making them perfect for busy days when time isn’t on your side. Plus, the combination of rich chocolate, fluffy marshmallow, and crunchy graham crackers creates a mouthwatering experience you won’t forget! Trust me, every bite brings a sense of nostalgia and comfort that’ll make your heart sing. These cupcakes are love at first taste!
Ingredients for Smores Chocolate Marshmallow Cupcakes
Let’s gather the stars of our show: the ingredients for these delightful Smores Chocolate Marshmallow Cupcakes. Here’s what you’ll need:
- All-purpose flour: A staple for creating the perfect cupcake base. It provides structure and helps the cupcakes rise.
- Unsweetened cocoa powder: This adds a rich chocolatey flavor that’s essential. Don’t skimp on quality; use a good brand!
- Baking powder and baking soda: These leavening agents give the cupcakes their fluffy texture. They work together to create lift.
- Fine salt: Just a pinch enhances all the flavors beautifully, balancing sweetness perfectly.
- Brown sugar and granulated sugar: Both sugars keep the cupcakes moist and add depth of flavor. Brown sugar lends a hint of caramel.
- Canola oil: This keeps your cupcakes tender. You can substitute it with melted butter or coconut oil if you prefer.
- Buttermilk: For that delicious tang, but feel free to use regular milk mixed with a bit of vinegar.
- Eggs: Essential for binding and moisture. I recommend using large eggs at room temperature for best results.
- Vanilla extract: A must for that lovely aroma and subtle flavor boost!
- Graham cracker crumbs: These are the magical element that brings the s’mores experience right into the cupcake!
- Egg whites: Key for whipping up that light, fluffy meringue frosting. Make sure they’re at room temperature.
- Cream of tartar: Helps stabilize the egg whites while whipping to achieve that perfect meringue.
- Milk chocolate bars: Use your favorite chocolate for topping to get that sweet, creamy finish.
- Graham crackers: Break them up to use as a crunchy, tasty topping that truly makes the cupcake look appealing.
For exact measurements, check the end of the article. You’ll find everything laid out for your convenience and ready for printing!
How to Make Smores Chocolate Marshmallow Cupcakes
Step 1: Preparation of the Batter
First off, let’s get that oven preheated to 350°F (175°C).
While that’s warming up, grab a 12-cup muffin tin and line it with paper cupcake liners. This will help with easy removal later.
In a large bowl, whisk together your all-purpose flour, cocoa powder, baking powder, baking soda, and fine salt.
Now, add the packed brown sugar and granulated sugar. Mix until everything is well combined.
Next, pour in the canola oil, buttermilk, a large egg, and vanilla extract. Stir until no flour streaks are visible, but don’t overmix! We want them light and fluffy.
Step 2: Filling the Muffin Liners
It’s time to fill those lined muffin cups! Use a scoop or just a spoon to divide the batter evenly. Aim for about three-quarters full in each cup to allow some room for rising.
Before baking, sprinkle some graham cracker crumbs on top of the batter in each cup. This adds a delightful crunch and amplifies that S’mores flavor!
Step 3: Baking the Cupcakes
Slide your muffin tin into the center of the oven. Bake for 21 to 23 minutes.
To know when they’re done, insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready!
Once baked, remove the tin from the oven and let it cool completely. Patience is key here; cooling helps the cupcakes stay moist.
Step 4: Making the Meringue Frosting
Grab a medium saucepan and fill it with about an inch of water. Bring it to a gentle simmer.
In a large, clean mixing bowl, whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of fine salt.
Place the bowl over the simmering water, keeping the bottom above the water level. Whisk constantly until the mixture is warm and sugar is dissolved, reaching about 120°F (49°C).
Remove the bowl from heat and add vanilla extract. Now, grab your electric mixer!
Beat the mixture on high speed until stiff peaks form, and the meringue looks glossy and fluffy. It’s like magic!
Step 5: Decorating the Cupcakes
Now for the fun part—frosting!
Spread or pipe your beautiful meringue frosting onto the cooled cupcakes. For a fancy touch, use a star tip to create pretty swirls.
If you want that toasted marshmallow look, lightly toast the meringue with a kitchen torch.
Alternatively, you can pop the cupcakes under the oven grill (broiler) on the lowest rack for about 2 minutes. Keep a close eye on them to avoid burning!
Your final touches? Top each cupcake with a piece of graham cracker and a segment of milk chocolate. Trust me, it’s the cherry on top!
Tips for Success
- Make sure your egg whites are at room temperature for better volume when making the meringue.
- Don’t overmix your cupcake batter; a few flour streaks are okay for tenderness.
- Monitor the toasting of the meringue closely to prevent burning.
- Store leftover cupcakes in an airtight container to keep them fresh for a couple of days.
- Feel free to customize toppings based on your favorite flavors or decor.
Equipment Needed
- Muffin tin: A standard 12-cup muffin tin works best, but a silicone mold is a great alternative.
- Mixing bowls: Use large mixing bowls; you can also grab a handheld whisk.
- Electric mixer: A hand mixer is fine; a stand mixer will make it easier.
- Kitchen torch: If you don’t have one, use the broiler for toasting.
Variations of Smores Chocolate Marshmallow Cupcakes
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend to make these cupcakes friendly for gluten-sensitive friends.
- Chocolate chip addition: Fold in some mini chocolate chips into the batter for an extra melty surprise with every bite!
- Vegetarian twist: Replace the egg whites in the meringue with aquafaba (chickpea water) for a vegan-friendly meringue option.
- Flavor swaps: Try using different flavored extracts like almond or hazelnut in the cupcakes or meringue to mix things up.
- Mini versions: Make these cupcakes into mini treats by using a mini muffin tin. They’re perfect for parties or lunchboxes!
Serving Suggestions
- Pair with milk: A classic glass of cold milk complements the sweetness of the cupcakes beautifully.
- Fresh fruit: Serve alongside strawberries or raspberries for a refreshing contrast to the rich flavors.
- Presentation tip: Arrange cupcakes on a colorful platter, garnished with extra graham cracker crumbs for a cute, rustic touch.
FAQs about Smores Chocolate Marshmallow Cupcakes
Can I make these cupcakes in advance? Absolutely! These Smores Chocolate Marshmallow Cupcakes can be made a day ahead. Just store them in an airtight container in a cool place, and frost them before serving for the best results.
What can I use instead of buttermilk? If you’re out of buttermilk, don’t fret! You can easily make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This simple trick works wonders!
How do I store leftover cupcakes? For any leftover treasures, place them in an airtight container. They’ll stay fresh for about two days at room temperature. Just remember, for that fluffy meringue, it’s best enjoyed within the first day or two.
Can I use a different frosting? Yes, of course! If meringue isn’t your style, feel free to swap it out for traditional buttercream or cream cheese frosting. You might miss out on that toasted marshmallow look, but flavor-wise, it’ll still be delightful!
What’s the secret to perfect meringue? The key to perfect meringue lies in the room-temperature egg whites and the constant whisking while heating. This process encourages the egg whites to whip up to that dreamy fluffy texture. And remember, patience is vital!
Final Thoughts
Baking Smores Chocolate Marshmallow Cupcakes is more than just a recipe; it’s a delightful journey back to sweet memories. Each bite encapsulates the warmth of campfire gatherings and childhood joys wrapped in a scrumptious cupcake. They’re perfect for family gatherings or just a cozy night in, allowing you to treat yourself with a taste of nostalgia. Plus, they’re easy enough to whip up on a whim, even during our busiest days. So grab your apron and let these cupcakes bring a spark of happiness to your kitchen. Your loved ones will thank you for it!
Print
Smores Chocolate Marshmallow Cupcakes
- Total Time: 53 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious Smores Chocolate Marshmallow Cupcakes that combine the flavors of chocolate, marshmallow, and graham crackers for a delightful treat.
Ingredients
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder
- 3.8 g baking powder
- 2.5 g baking soda
- 2.5 g fine salt
- 100 g packed brown sugar
- 100 g granulated sugar
- 80 ml canola oil
- 120 ml buttermilk
- 1 large egg
- 5 ml pure vanilla extract
- 100 g graham cracker crumbs
- 4 large egg whites, room temperature
- 200 g granulated sugar
- 1.25 ml cream of tartar
- 1 pinch fine salt
- 2.5 ml pure vanilla extract
- Graham crackers, broken into pieces
- Milk chocolate bars (such as Hershey’s), cut into segments
Instructions
- Preheat oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly incorporated.
- Add brown sugar and granulated sugar to the dry ingredients and mix until combined.
- Add canola oil, buttermilk, egg, and vanilla extract to the mixture. Stir just until no streaks of flour remain—do not overmix.
- Divide batter evenly among the cupcake liners, filling each about three-quarters full.
- Sprinkle graham cracker crumbs over the top of the batter in each cup.
- Bake in the center of the oven for 21 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool completely in the tin.
- Fill a medium saucepan with approximately 2.5 cm of water. 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 simmering water, ensuring the bottom does not touch the water. Whisk constantly until the mixture reaches 49°C and the sugar has dissolved.
- Remove bowl from heat. Add vanilla extract, then beat the mixture using an electric mixer on high speed until slightly stiff peaks form and the meringue is glossy.
- Spread or pipe meringue frosting onto cooled cupcakes using a star tip for decorative effect.
- Lightly toast the meringue using a kitchen torch, or place cupcakes under the oven grill (broiler) on the lowest rack for about 2 minutes until the frosting is golden. Monitor closely to prevent burning.
- Top each cupcake with a piece of graham cracker and a segment of milk chocolate. Serve immediately or store in a cool place.
Notes
- Ensure that the egg whites are at room temperature for better volume.
- Monitor marshmallow frosting closely when toasting to avoid burning.
- These cupcakes can be stored in an airtight container for a couple of days.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
