Description
Delicious Smores Chocolate Marshmallow Cupcakes featuring a rich chocolate base, topped with fluffy marshmallow meringue frosting and garnished with graham crackers and chocolate.
Ingredients
Scale
- 125 g all-purpose flour
- 25 g unsweetened natural cocoa powder
- 3.8 g baking powder
- 2.5 g baking soda
- 2.5 g fine salt
- 100 g packed brown sugar
- 100 g granulated sugar
- 80 ml canola oil
- 120 ml buttermilk
- 1 large egg
- 5 ml pure vanilla extract
- 100 g graham cracker crumbs
- 4 large egg whites, room temperature
- 200 g granulated sugar (for frosting)
- 1.25 ml cream of tartar
- 1 pinch fine salt (for frosting)
- 2.5 ml pure vanilla extract (for frosting)
- Graham crackers, broken into pieces (for garnish)
- Milk chocolate bars (such as Hershey’s), cut into segments (for garnish)
Instructions
- Preheat oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly incorporated.
- Add brown sugar and granulated sugar to the dry ingredients and mix until combined.
- Add canola oil, buttermilk, egg, and vanilla extract to the mixture. Stir just until no streaks of flour remain—do not overmix.
- Divide batter evenly among the cupcake liners, filling each about three-quarters full.
- Sprinkle graham cracker crumbs over the top of the batter in each cup.
- Bake in the center of the oven for 21 to 23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and cool completely in the tin.
- Fill a medium saucepan with approximately 2.5 cm of water. Bring to a gentle simmer.
- In a large, clean mixing bowl, whisk together egg whites, granulated sugar, cream of tartar, and salt.
- Place the bowl over simmering water, ensuring the bottom does not touch the water. Whisk constantly until the mixture reaches 49°C and the sugar has dissolved.
- Remove bowl from heat. Add vanilla extract, then beat the mixture using an electric mixer on high speed until slightly stiff peaks form and the meringue is glossy.
- Spread or pipe meringue frosting onto cooled cupcakes using a star tip for decorative effect.
- Lightly toast the meringue using a kitchen torch, or place cupcakes under the oven grill (broiler) on the lowest rack for about 2 minutes until the frosting is golden. Monitor closely to prevent burning.
- Top each cupcake with a piece of graham cracker and a segment of milk chocolate. Serve immediately or store in a cool place.
Notes
- Ensure egg whites are at room temperature for better volume.
- Keep an eye on the meringue while toasting to avoid burning.
- Store leftovers in a cool place to maintain the texture of the frosting.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg