Smores Cupcake Recipe in Damask Cupcake Liner Wraps

Smores Cupcake Baking

Marshmallow Frosting Recipe

Smores Cupcake Recipe Marshmallow


S'mores Cupcake Recipe with Toasted Marshmallow Frosting

If you're like me, you LOVE S'mores! Since I also love cupcakes...I thought I'd make this S'mores Cupcakes Recipe. Chocolate Cupcakes with a graham cracker crust and toasted marshmallow meringue frosting. Oh. M. Gee. These were so delicious!

From top to bottom, you'll love every bite. I know we did. I made these while visiting my folks. Which I'm glad I did because she had a torch (and I do not) so it was fun to toast the marshmallow on these to make them nice and brown. 

As a child S'mores were such a fun treat around the campfire. What is great about making S'mores Cupcakes is you can make them anytime of the year (and without having to pull out your sleeping bag).

This S'mores Cupcakes would be great for Memorial Day Weekend, a summer BBQ, a Shabby Chic Wedding or even for a camping trip. No matter the occasion you'll enjoy whipping up these tasty summer treats. They'll take yumminess to the next level.

We found this recipe at Bakersroyale.com after it was all baked and toasted, we added our Lu Lu Damask Gold Cupcake Wrappers for an elegant finish!

Graham Cracker Layer

  • 1 1/2 cups graham cracker, crumbs
  • 7 tablespoons butter, melted

Chocolate Cupcake

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee

Marshmallow Frosting

  • 5 large egg whites
  • 11/2 cup sugar

Chocolate Glaze

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

Directions:

Preparation

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

To make graham cracker layer

Reserve 2 tablespoons of crumbs. Place remaining graham cracker crumbs in a bowl with butter and mix to combine. Add approximately 1 tablespoon of mixture to each cup and firmly press crumbs down. Bake for about 10- 12 minutes.

To make cupcake

  1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add in coffee granules and beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the graham cracker crusted cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

To make marshmallow frosting

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.

To make chocolate glaze

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside chocolate glaze in a bowl to cool until warm.

ASSEMBLY

  1. Place 1/4 of the marshmallow frosting in a pastry bag fitted with a large round tip. Place remaining frosting in a second pastry bag fitted with Wiltons's 2D tip.
  2. Using the pastry bag fitted with the round tip, hold bag at a 90 degree angle above cupcake and pipe frosting around the perimeter of cupcake. Hold frosted cupcake directly above chocolate glaze, dip until frosting is covered. Lightly dust chocolate glaze with reserved graham cracker crumbs.
  3. Using the pastry bag fitted with the 2D tip, hold bag at a 90 degree angle above cupcake and pipe frosting moving in a spiral motion upwards into a peak.
  4. Using a kitchen torch lightly toast marshmallow frosting.
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