The most incredible twist on your favorite campfire treat... aside from my S'mores Brownies, that is! Buttery brown sugar graham cracker crust, beneath a fudgy chocolate cupcake, topped with marshmallowy frosting and finished with a sprinkle of graham cracker crumbs and a piece of good ol' chocolate.
Check out my baking 101 section for helpful tips, tricks & more
Yield: 12 cupcakes or 24 minis (also makes a 6"-9" cake layer)
Graham Cracker Crust:
- 1/2 cup graham cracker crumbs, plush extra for garnish
- 2 Tablespoon brown sugar
- 2 Tablespoon unsalted butter, melted
- 3/4 cup + 2 tablespoons (105g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (40g) unsweetened cocoa powder, dutch processed
- 1 cup (200g) granulated white sugar
- 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder dissolved in 1/2 cup boiling water (or 1/2 cup coffee)
Meringue Marshmallow Frosting:
- 3 large egg whites, room temperature
- 1 1/2 cups granulated white sugar
- 1/4 cup water
- 1 tablespoon light corn syrup or 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Chocolate Bar for garnish
In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon crust mixture into each baking cup.
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 baking cups (or 24 minis). In a large bowl, sift together the flour, baking soda, baking powder, salt, cocoa and sugar, mixing until fully combined. In a measuring cup lightly whisk together buttermilk, oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin and runny.
Distribute all of the batter, filling almost up to the top, between all of the baking cups. Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and frosting.
Before you start, make sure your mixing bowl and whisk/beaters are completely grease free, and when separating your eggs, make sure there is not a speck of yolk in your eggs whites.
Combine egg whites, sugar, water, and corn syrup in a medium bowl placed over a pot simmering water. Top bowl should not be touching the simmering water underneath. With an electric mixer, beat on low speed for 2 minutes (mixture should reach 160 degrees on an instant read or candy thermometer). Do not stop beating or the egg whites will start to cook! Increase speed to high and beat for 5 more minutes, until frosting is glossy and stiff peaks form. Remove bowl from heat. Add vanilla and beat another 1-2 minutes, until frosting has slightly cooled.
Pipe frosting onto cooled cupcakes and garnish with graham cracker crumbs and a piece of chocolate bar. Serve immediately.
For a real authentic look, place frosted cupcakes in the oven, under the broiler for about 20 seconds, until the tops are slightly toasted, or toast tops with a kitchen torch!
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