Believe it or not, the s’mores cupcake was the first cupcake I ever “developed” over 3 years ago. I’ve made it dozens of times, and it’s a friend and family favorite. How it has never gotten its own post, I don’t know! The unfortunate part is that none of its components are new to Cupcake Villains. I used to use a boxed cake mix for the chocolate cupcake, but I’ve since then upgraded to my Decadent Chocolate recipe. I use a marshmallow frosting recipe that has been featured in such favorites as the Rocky Road cupcakes. I didn’t want to beat a dead horse, so if you’d like to see pictures of the process for making either of these, click on the original post.
Decadent Chocolate Cupcakes
(makes 2 dozen cupcakes or 5 dozen minis!)
- 2 c. cake flour
- 2 c. white sugar
- 1 c. baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. cold, brewed coffee
- 1 c. buttermilk
- 1/2 c. vegetable oil
Preheat the oven to 350 degrees. Line cupcake tins or spray with cooking oil if you’ve run out of paper liners like I had!
In a large mixing bowl, combine flour, baking powder, salt, baking soda, cocoa, and sugar. Make a well in the center and add the eggs, coffee, buttermilk, vanilla, and oil.
Mix until well combined, but not over-mixed. The batter will be thin.
Fill cupcake tins 2/3 full. These will rise quite a bit in the oven! Bake for 8-12 minutes for mini cupcakes, 15-20 minutes for regular sized cupcakes, checking often to monitor progress!
Let cool on wire rack.
Make the frosting after the cupcakes have cooled completely as you should not let the marshmallow sit around waiting to be used.
- 8 large egg whites
- 2 c. sugar
- 1/2 tsp. cream of tartar
- 2 tsp. pure vanilla extract
Place egg whites, sugar, and cream of tartar in a small sauce pan then set over a larger saucepan with simmering water (if you actually have a double boiler, use it!). Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer the mixture into a chilled glass bowl and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Once the cupcakes are cool, crumble some graham crackers and place them on top of the cupcakes.
Pipe the marshmallow frosting onto each cupcake, making sure to cover all the graham crackers so they don’t fall off!
Now here’s the fun part…torch the frosting! You can use a kitchen torch, or place them under the broiler in your over for just few minutes. Make sure to get that nice, toasty, freshly roasted marshmallow topping!
Feel free to finish the cupcakes off with a square of chocolate and/or a piece of graham cracker sticking out of the top! Though that didn’t work for me as it was absurdley hot in my apartment and my chocolate was melting…they taste just as good un-garnished. Enjoy :)