S’mores Cupcakes
I absolutely adore s’mores. They bring back memories of high school bonfires, with crackles of fire dancing up into the night sky, and carefree summer days. So this past week when my Chief Culinary Consultant’s mom said she bought graham crackers, Hershey’s chocolate bars and marshmallows for s’mores one night, I was totally excited. Even though the boys initially said that “only girls and little kids get excited about s’mores” they definitely went back for seconds and thirds and admitted that s’mores were better than they remembered. See, s’mores are fun for everyone! Ha! So when thinking about what I wanted to bake up this week, I immediately decided that it had to be something s’mores-related. Enter these cupcakes. Which taste pretty much exactly like s’mores.
The cupcake batter smelled like a big ol’ pile of graham crackers once it was mixed up. Who would have thought that graham cracker smell could be intoxicating? It totally was.
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Cool the cupcakes, then top them with chocolate ganache and a big heaping pile of marshmallow frosting. If you have a kitchen torch, bust it out and toast up the marshmallow frosting. Mmmm… It’s amazing how much these really taste like traditional s’mores – the graham cupcakes are spot on and you definitely can’t mess up chocolate and marshmallow :)
So whether you grab a stick and some marshmallows over a fire or bake up these beauties, I hope you get to enjoy s’mores at least once this summer!
S'mores Cupcakes
Ingredients
For the Cupcakes:
- 1½ cups (187.5 g) all-purpose flour
- 1-1/3 cups (40 g) graham flour
- 2 teaspoons baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- 10 ounces (283.5 g) unsalted butter, room temperature, (1¼ cups)
- 2 cups (440 g) light brown sugar
- ¼ cup (84.75 ml) honey
- 6 eggs
- 2 teaspoons vanilla extract
For the Chocolate Ganache Glaze:
- 4 ounces (113.4 g) semisweet chocolate, finely chopped
- ½ cup (119 ml) heavy cream
For the Marshmallow Frosting:
- 1 envelope unflavored gelatin, 1 tablespoon
- ⅓ cup (83.33 ml) plus ¼ cup cold water
- 1 cup (200 g) granulated sugar
Instructions
- 1. Bake the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
- 2. With an electric mixer on medium-high speed, cream the butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in the eggs and vanilla, scraping down the sides of the bowl as needed. Add the flour mixture and mix until just combined.
- 3. Divide the batter evenly among the lined cups. Bake, rotating tins halfway through, until golden brown and a thin knife inserted in the centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month.
- 4. Make the Chocolate Ganache Glaze: Place the chocolate in a medium heatproof bowl and microwave on 50% power for 30 seconds, or until the chocolate softens and starts to melt. Bring the cream to a full boil in a small saucepan over medium-high heat; pour over chocolate. Working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
- 5. Make the Marshmallow Frosting: In a mixing bowl, sprinkle the gelatin over 1/3 cup cold water. Allow the gelatin to soften, about 5 minutes.
- 6. Heat the remaining ¼ cup water and the sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Stop stirring; clip a candy thermometer onto the side of the pan. Boil the syrup until the temperature reaches the soft-ball stage (238 degrees F). Remove from heat; add the syrup to the softened gelatin. Whisk the mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks form, 8 to 10 minutes. (The frosting must be used immediately because it will harden.)
- 7. Assemble the Cupcakes: Spoon 2 teaspoon of the chocolate ganache glaze onto each cupcake. Fill a pastry bag with a large plain tip with marshmallow frosting; pipe frosting onto each cupcake, swirling the tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from the surface of the frosting, and wave it back and forth until the frosting is lightly browned all over. Serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Your photos are gorgeous!! I want to take a bite!
Oh my. I definitely need to make these! What camera do you use? Your pictures are beautiful!
Aw, thank you! I use a Canon T2i with a 50mm 1.8 lens
Gorgeous! I love s’mores everything. Beautiful cupcakes!!
I loove those cupcakes!! They look just pretty and with that chocolate on top i couldn’t resist!!
I made some very similar cupcakes several months ago but the marshmallow topping was from a jar and it was a total beast to get out of the jar and then pipe onto the cupcakes. I had not considered making my own marshmallow topping but now will; these look beautiful. Although must admit, I will torch the topping…for me s’mores HAVE to have that burned sugar taste!
Those look incredible :D I looooove the marshmallow frosting, so pretty!
mmmmm these look like the perfect picnic dessert, especially when there’s a fire ban !
The cupcakes alone look sooo good! What is graham flour though…?!
Jess, graham flour is, well, graham flour ;-) I have found it in grocery stores that have a display of Bob’s Red Mill products (that’s the brand I bought) – either in the baking aisle, cereal/oatmeal aisle, or if there is an organic/natural products section, there too.
Oh yum! On my summer bucket list is to make lots of s’mores inspired desserts! I made some s’mores cookie bars recently that were pretty delicious too! Here is the link: http://sherrilynnpuz.blogspot.com/2011/07/smores-cookie-bars.html
These look so delicious. My mother often made graham cracker cake when we were growing up. I have never been able to duplicate it and have it be moist like here. Was this a moist cake? It always strikes me funny how often I try to duplicate tastes from my childhood.
Thanks.
Hi Marcia, Yes, moist but not fluffy.
I’ve made these before, they look even more like smores if you take a kitchen torch and singe the icing a little bit!
Very pretty cupcakes!
Yum!! The frosting looks so irrisistable!
i made s’mores cupcakes a few weeks ago for a party, except instead of spreading the ganache overtop, i cut out the centre of the cupcakes and filled them with it. YUM. everyone freaks out over s’mores in any form!
I was thinking that a chocolate filling would be delicious too! Great minds think alike :)
Wonderful looking cupcakes! Make me want to stick one on the end of a whittled down tree branch and slowly savor each delicious bite.
I have not yet braved s’mores cupcake making, but perhaps I will have to now! These look perfect.
Gorgeous! I tried making s’mores cupcakes once and the frosting was a giant fail! :( I can’t wait to try yours.
Yumm! I love that these have a graham cracker crust! Most of the one’s I’ve seen have a chocolate base, but I think this seems more like an actual s’more!
My son and his crew team would devour these. I might make them to take to the race this weekend. Thanks for posting
perfection in a cupcake!
Ummm yes please!! Awesome recipe.
mm! I’m going to make these tonight!
Thanks for your wonderful recipes :)
These look unbelievable! I’ve never seen a graham cracker flavored cupcake before!
Sorry Rosanne, I just noticed I misspelled your name.
What a wonderful summer dessert!! I love the idea of using graham flour and I can’t wait to try this marshmallow frosting! I might try some tiny chocolate chips in mine too! Thanks, Chris
What a lovely idea! These look worryingly addictive, and really do capture the yumminess of a smore. Gorgeous recipe and stupidly tempting photos! :)
To Becka, I live in Ireland and we can’t get this here either, however, I did find this info online from Wikipedia:
Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass.[5] For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.
Plain whole wheat flour can also be used as a substitute in recipes, but the resulting baked goods’ textures will differ from that of examples where graham flour was used.
To Rosanna,
Thanks. I live in the Netherlands and I have been wondering what to use instead of graham flour as well. Those cupcakes have following me around the room ever since I opened my mail this morning. Can’t wait to try them.
Thanks!
Could you pulse a graham like biscuit in a food process to use a graham flour? For instance, I often pulse whole oats in the food processor to get oat flour. Perhaps you can find graham crackers and do the same or even McVitties biscuits???
Could you possibly suggest a substitute for Graham flour please? We can’t get it in the UK :(
Would wholemeal flour work?
Thanks! :)
I can’t wait to try these. They look soooo delicious!
I’m not trying to be mean, but these kind of comments aren’t helpful. I’m looking for comments where people have actually tried the recipe and how they turned out. For recipe’s on other food blog sites, I’ve found helpful hints and suggestions from the comment section.
I love this! I tried to make a different version of these using a recipe I found online, but they didn’t turn out nearly as good as these look. I can’t wait to try them your way- your creations never let me down!