How to make delectable s’mores chocolate cupcakes filled with ganache, iced with marshmallow meringue frosting, and all on top of mini graham cracker crusts!
First, gather up and measure out all of the graham cracker crust ingredients and preheat the oven to 325°F.
Next, transfer the graham crackers to a large ziploc bag and seal it closed. Then, use the rolling pin to crush and ground the graham crackers completely.
7 pieces graham crackers
Once crushed, cut the tip of the ziploc bag to easily pour the graham cracker crumbs into a measuring cup. Make sure you have exactly 1¼ cup of crumbs, then transfer the crumbs to a glass mixing bowl.
Next, add the brown sugar and melted butter to the graham cracker crumbs and combine them together completely with a spatula.
3 tbsp Butter, 3 tbsp brown sugar
Line a cupcake pan with the gold foil cupcake liners.
Afterward, use a dough scoop to spoon 1 scoop (or about 1½ tbsp) of the graham cracker crust mixture into the bottom of each foil cupcake liner.
Then, use the back of a spoon to flatten all of the graham crusts.
Finally, bake the graham crusts for 7 minutes. Once baked, set the cupcake pan aside and let the crusts cool completely.
Chocolate ganache
Start by measuring out the chocolate ganache ingredients.
Then, heat the heavy cream and chocolate chips together in a saucepan with a pouring lip. While cooking, continuously stir the chocolate mixture with a spatula.
⅓ cup heavy cream, 1 cup Chocolate Chips
Once melted, pour the warm chocolate ganache into a glass mixing bowl to let cool.
Finally, scoop the chocolate ganache into a piping bag and close it off with a piping bag tie. Set aside until it’s time to use the ganache.
Chocolate cupcake
First, measure out all of the chocolate cupcake ingredients.
Then, pour the flour, cocoa powder, salt, baking soda, and baking powder into a glass mixing bowl.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ tsp salt, ½ tsp baking soda, 1 tsp baking powder
Combine the dry ingredients together using a blending whisk.
Then, in a separate large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, sugar, and buttermilk until completely combined.
2 large eggs, ⅓ cup vegetable oil, 1 tsp vanilla extract, 1 cup granulated sugar, ½ cup buttermilk
Next, start to add the dry ingredient mixture to the wet ingredient mixture 1/3 at a time.
Continue to slowly add in the dry ingredient mixture, mixing well between each addition.
Continue blending all of the cupcake ingredients together until they are completely combined and the batter is smooth and free of any lumps.
Then, use a dough scoop to add 1 scoop of chocolate batter on top of each graham cracker crust.
Bake the cupcakes at 350°F for 17- 20 minutes. After baking, set the cupcake pan aside to let the cupcakes cool completely.
Once cooled, scoop out a little bit of cake from the middle of each cupcake.
Then, pipe the chocolate ganache into each of the cupcake holes.
Finally, re-cover each of the pockets of chocolate ganache using some of the bits of scooped out cake.
Marshmallow meringue frosting
Start by measuring out all of the marshmallow meringue frosting ingredients.
Then, bring a small saucepan with a few inches of water to a simmer. Place a heat-safe mixing bowl in the hot saucepan, not touching the water, and in it combine the sugar, cream of tartar, vanilla extract, and egg whites.
1 cup granulated sugar, 4 eggs, ½ tsp cream of tarter, 1 tsp vanilla extract
Continue blending the ingredients together until the mixture temperature reaches 140°F, about 5- 7 minutes.
Next, carefully remove the hot mixing bowl from the saucepan and pour the meringue mixture into a large glass mixing bowl. Then, beat the mixture using a KitchenAid mixer, or any other electric hand mixer available, with whisk attachment.
Beat the meringue mixture for about 5- 7 minutes or until it’s light and fluffy and forms stiff peaks.
Frosting cupcakes
First, spoon a large dollop of meringue frosting on top of each cooled chocolate cupcake. Use a cake spatula to create swirls, peaks, and fun designs. Be messy and have fun with it!
Then, use a kitchen torch and very carefully toast the tips and peaks of the meringue frosting until browned on each cupcake.
Cupcake toppers
Finally, top the homemade s’mores cupcakes with the homemade mini chocolate bars and graham cracker stars, serve and enjoy!
18 Pink mini chocolate bars, 18 Star shaped chocolate graham crackers