The combination of toasted marshmallow, rich chocolate and buttery graham crackers is something I dream about, so for Father’s Day I recreated it into cupcakes for my Dad.
There are 4 components to these cupcakes and the process of assembling them can be a little labor intensive and messy (kind of like a real s’mores) but it’s COMPLETELY worth it. The 4 components are: graham cracker base, chocolate cupcake, chocolate sauce, and marshmallow topping. Recipe makes 18 cupcakes.
Graham Cracker base:
- 14 Full sheets of graham crackers
- 10 tablespoons melted butter
Step 1. Crush graham crackers in a food processor and add melted butter. Blend well.
Step 2. Scoop and press mixture into the bottoms of the lined cupcake tins. This will form the buttery graham base of the cupcakes.
- 1 1/2 cups AP flour
- 1/2 cup Hershey’s cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter at room temperature
- 1 1/3 cups sugar
- 2 large eggs
- 1 cup milk (I use skim)
Step 1. Preheat oven to 350 degrees
Step 2. Mix flour, cocoa, baking soda and salt together in a bowl and set aside
Step 3. Cut butter into pieces and beat until creamy,about 2 minutes. Then gradually add the sugar and keep beating the mixture for about 3 more minutes. Next add the vanilla and each egg individually, continuing to beat it. Remember to scrape down the sides of the bowl repeatedly through the process.
Step 4. Alternate adding the flour mixture and the milk to the butter mixture.
Step 5. Evenly distribute the batter into the cupcake tins. I use an ice cream scoop to make sure the batter is even. It’s such an easy way to measure it. Bake for 25-30 minutes or until a knife does not stick.
- 1 cup Hershey’s Milk Chocolate Chips
- 1/4 cup heavy creak
- 1/2 cup confectioner’s supgar
Step 1. In a small sauce pan over a double burner, heat the chocolate chips and heavy cream together. Let them heat and sit for a few minutes before mixing them together.
Step 2. Once the chocolate and cream have been integrated together, mix in the confectioner’s sugar. Add as much as you want for your desired consistency and set chocolate mixture aside.
- 5 large egg whites
- 11/2 cup sugar
Step 1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
Step 2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
Step 3. Transfer whipped marshmallow into a cake icing bag. (You’ll need 2 or 3 bags for this)
To assemble the cupcake:
Cut a small hole out of the center, fill with a spoon full of chocolate sauce then from piping bag, fill with a small mound of marshmallow. Next dip the marshmallow into roughly crushed graham cracker.( This little extra will give some crunch in all the marshmallow. ) Then drizzle with more chocolate sauce to cover the cover the cracker, and pipe on more marshmallow to cover the chocolate.
I hope you really enjoy these cupcakes. They were labor intensive, but so worth it to capture that great s’mores taste!