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Chocolate S’mores Cupcakes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Marshmallow, S'mores
Servings: 24
Calories: 244 kcal
Ingredients
Chocolate cake
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup boiling water
  • 24 Marshmallows
Chocolate ganache
  • 1 cup heavy cream
  • 8 oz chopped semisweet chocolate
Topping
  • Graham crackers
  • Marshmallows
Instructions
  1. Preheat oven to 350 °F. Prepare your cupcake pan with cupcake liners.
  2. In a large bowl, whisk together the dry ingredients for the cake: flour, sugar, cocoa powder, baking soda, and salt. Combine well.
  3. In the bowl of a stand mixer, or another large bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract on medium speed, until well combined.
  4. Mix the dry ingredients into the wet ingredients gradually while stirring. Then add the ¾ cup of hot water. Combine together and then stop once everything comes together.
  5. Pour your cupcake batter into the tray, filling the cupcake liners about ¾ of the way. Bake for 20 minutes.
Make the ganache
  1. Chop your chocolate chips or chocolate bar to make small pieces and add into a heat-proof medium sized bowl. In a small saucepan, pour in the heavy cream. Heat the heavy cream on medium-high heat until its thoroughly warm and starts to bubble.
  2. Pour the heavy cream over the chocolate and let it sit for 3 minutes. The heavy cream should be hot enough that it will melt the chocolate. Stir the cream and chocolate until they come together. Let it set for 10 minutes before doing anything with it.
  3. When the cupcakes are done, cool for about 5 minutes.
  4. Take a spoon, and gently around the center, cut out a hole big enough to fit a marshmallow in.
  5. Then take your marshmallows and fit it right into the center of the cupcake. Its okay if it sticks out a bit as they’ll shrink after baking. Repeat to all the cupcakes.
  6. Bake cupcakes again for an additional 3-5 minutes. Keep your eye on the marshmallows as they expand.
  7. When done, take the cupcakes out and let them cool on a cooling rack for at least an hour.
Finish the cupcakes
  1. Frost the cupcakes with the ganache and crumble the graham cracker on top. You can also stick a graham cracker into the cupcake and place half a marshmallow on top and carefully toast it with a kitchen torch or lighter!