I love s’mores, and I’ve made a couple different variations of s’mores cupcakes in the past. I’ve made s’mores bars, cupcakes, etc…
This new recipe is by far the best variation I’ve made! A coworker needed/wanted dessert for his pregnant wife’s birthday. I ask what she’s been craving; because of course I would try to incorporate that into cupcakes. He said chocolate, so I thought, that’s perfect, I love baking with chocolate, but I couldn’t let him take her any plain chocolate cupcakes, so I made this new s’mores cupcakes recipe!
This is perfect because it has a graham cracker crust, a Ghirardelli dark chocolate cookie, and an almost/vanilla toasted marshmallow on top! If you love s’mores, you have to make this.
Graham Cracker Crust
– 1 sleeve of graham crackers (8-10 crackers)
– 4 tablespoons butter (melted)
– 1 tablespoon sugar
– 1 teaspoon cinnamon
Preheat your oven to 350 degrees. Line 15 cupcake tins with cupcake liners.
Grind the graham crackers until its very fine, pour into a medium sized bowl. Add the melted butter, sugar, and cinnamon, and then mix together. This should resemble wet sand. Put about a spoonful into each lined cupcake mold. Press into the cupcake liner with your fingers or a spoon.
Bake 10-15 minutes. Let cool.
Ghirardelli Dark Chocolate Cake
– 1 cup and 2 tablespoons of flour
– ¼ cup of unsweetened Ghirardelli cocoa powder
– 1 ¼ teaspoon of baking soda
– ¼ teaspoon of salt
– 1 large egg
– ½ cup of light brown sugar (packed)
– ½ cup of white sugar
– ½ cup and 2 tablespoons of whole milk
– ⅓ cup of strong coffee (cooled)
– ½ cup (1 stick) of melted butter
– 5 graham crackers crushed
Whisk together the flour, cocoa, baking soda, and salt in a bowl. In a large bowl mix the egg both sugars, then add the milk, coffee, and butter and mix together. Slowly add the dry ingredients (flour, etc.) to the wet ingredients. Once combined, fill the cupcake tin (over the graham cracker crust), each about ⅓ the way full. Sprinkle over crushed graham crackers on each cupcake.
Bake for about 13-15 minutes or until the cakes spring back when touched! Let cool completely before you add the marshmallow.
Almond and Vanilla Marshmallow
– 1 packets of unflavored gelatin
– 4 Tablespoons cold water
– 1 cups white sugar
– ¼ cup water
– 1 Tablespoons pure Mexican vanilla extract
– 1 Tablespoon pure almond extract
In a small bowl combing the gelatin and 4T of water, set aside.
In a sauce pan, combine the sugar and ¼ cup water with a whisk or spoon. Place over medium heat until the sugar dissolves. Once dissolved, add the gelatin, whisk, and bring to a boil.
Ounce boiling take the mixture off the heat and pour into a cool bowl (a stand mixer bowl or one to beat with a hand held mixer). Let cool slightly, then with the whisk attachment, whisk the marshmallow mixture for about 10 minutes or until it doubles in volume and is a shiny white color. Add the vanilla and almond extracts and continue to whisk until medium to stiff peaks. You want the marshmallow to keep its shape when it pulls away from the whisk.
I used a large round tip to pipe the marshmallow onto the cupcakes. Immediately after the marshmallow reached stiff peaks, transfer to a piping bag, or a plastic Ziploc to pipe onto the cupcakes (or you could simply spoon it on).
I then used a small kitchen torch to toast the tops of the marshmallow, because it’s not a real s’more without toasted marshmallow!