Celebrate any occasion with these chocolate s'mores cupcakes!
I created these cupcakes specifically for the Fourth of July, but anytime I think of s'mores I think of summer. Personally I am not a huge fan of traditional s'mores. They are very messy and god forbid I burn my marshmallow and have to start over!! (golden brown or die)
These cupcakes are the best of both worlds. The soft, rich cake is baked on top of a layer of crushed graham cracker crumbs and topped with a pillowy marshmallow topping. Obviously a s'mores isn't a s'mores until its toasted, which is why I used my kitchen torch to lightly toast the top of the marshmallow!
The best part of these cupcakes is definitely the cake. When I was younger I was about all things vanilla and never any chocolate. I'm not sure where things took a turn but now I am the complete opposite! For me, chocolate cake needs to be soft, tender, and have a rich flavor. These cupcakes use my basic chocolate cake recipe, which makes them textbook perfect.
For me, thinking of s'mores reminds me of family campfires in my backyard. Everyone would come over and the first thing we would do is collect long thin sticks. These sticks would be used to roast our hot dogs for dinner and then the marshmallows for dessert.
Since I can't host a campfire get together in my apartment, these cupcakes will have to do. I highly recommend baking a double batch and freezing some to save for yourself and sharing the rest with family and friends!
- 2.25 ounces oil
- 1.5 ounces brown sugar
- 2 ounces cane sugar
- 1 tbsp vanilla extract
- ½ tsp salt
- 3 ounces greek yogurt
- 1 egg
- 1 ounce dark cocoa powder
- 3.5 ounces flour
- ½ tsp baking powder
- ¼ cup hot coffee or espresso
- graham crackers
- 2 egg whites
- ½ cup sugar
- 2 tsp vanilla extract
- In a mixing bowl, combine the oil, sugars, vanilla, salt, and yogurt. Mix until well combined.
- Add the egg and mix to combine. Then scrape down the bowl and add the cocoa powder
- Sift the flour and baking soda and add to the bowl. Mix until just combined. Scrape down the bowl and then add the hot coffee, mixing to combine.
- Crush some graham crackers into crumbs and add a heaping tablespoon to the bottom of 8 cupcake liners. Fill the rest of the liner with the batter and then bake at 300 for about 20-25 minutes. The top of the cake should spring back when it's ready. Let cool completely.
- In a medium bowl, add the egg whites and sugar. Place over a double boiler and stir until the sugar has dissolved. You'll know its dissolved when you rub some of the whites between your fingers and it doesn't feel grainy.
- Pour the whites into a mixing bowl and whip on high until the whites reach stiff peaks. Add the vanilla
- Pipe the marshmallow topping on top of the cooled cupcakes and toast lightly with a kitchen torch. Enjoy!