Description
Delight in these rich and indulgent S’mores Cupcakes, combining a moist chocolate base with a crunchy graham cracker crust, topped with fluffy vanilla meringue and a luscious chocolate ganache. Perfect for satisfying your campfire cravings anytime.
Ingredients
Scale
Graham Cracker Crust
- 1.5 cups graham crackers (1 package)
- ⅓ cup butter, melted
- ¼ cup sugar
Cupcake Batter
- 1 cup sugar
- 7/8 cup all-purpose flour (105 grams)
- 3/8 cup cocoa powder (36 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup neutral oil (canola or vegetable oil)
- ½ cup buttermilk
- ½ cup hot coffee
- 2.5 oz chopped chocolate
- 2 tablespoons butter
Chocolate Ganache
- ⅜ cup sugar
- ⅜ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Vanilla Meringue
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract or 1 tablespoon vanilla bean paste
Instructions
- Prepare the Graham Cracker Crust: Crush graham crackers into fine crumbs. Mix with melted butter and ¼ cup sugar until combined. Press mixture evenly into the bottoms of a cupcake pan lined with liners to form the crust. Set aside.
- Make the Cupcake Batter: In a bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat together egg, vanilla, oil, and buttermilk. Slowly add wet ingredients to dry, mixing until combined. Stir in hot coffee and chopped chocolate, then fold in melted butter.
- Bake the Cupcakes: Pour batter over the graham cracker crusts, filling each about 2/3 full. Bake cupcakes at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare the Chocolate Ganache: In a small saucepan, combine sugar, heavy cream, vanilla, and a pinch of salt over medium heat. Stir until sugar dissolves and mixture is smooth. Remove from heat and let cool slightly.
- Make the Vanilla Meringue: Using a stand mixer, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high, and continue beating until stiff, glossy peaks form. Beat in vanilla extract or vanilla bean paste at the end.
- Assemble the Cupcakes: Spread a thin layer of chocolate ganache over each cooled cupcake. Pipe or spread the vanilla meringue on top, creating swirls or peaks for a toasted effect.
- Toast the Meringue: Using a kitchen torch, carefully brown the meringue peaks until golden and slightly crispy. If a torch is unavailable, briefly place the cupcakes under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Serve and Enjoy: Allow cupcakes to cool after toasting. Serve the s’mores cupcakes at room temperature and enjoy the perfect combination of chocolate, graham cracker crunch, and toasted meringue.
Notes
- If you do not have buttermilk, substitute with ½ cup milk plus 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
- Use high-quality chocolate for a richer flavor in the batter and ganache.
- Be cautious when using the broiler to toast the meringue to avoid burning.
- The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
