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Stuffed S’mores Cupcakes with Homemade Marshmallow Frosting

Stuffed S'mores Cupcakes Recipe with Toasted Marshmallow Frosting

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Drop everything and make this stuffed s’mores cupcakes recipe topped with toasted marshmallow frosting. The graham cracker cupcake is stuffed with chocolate ganache making every bite a bit of heaven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 15 whole crackers ground in processor)
  • ½ cup flour
  • 2 ½ teaspoons baking powder
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter at room temp
  • ¾ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk
  • 4 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • ¼ cup heavy whipping cream
  • 4 egg whites
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Hershey’s milk chocolate bars, for garnish

Special Equipment

Instructions

Make graham cracker cupcakes:

  1. Line cupcake tin with paper liners. Combine graham cracker crumbs, flour, baking powder, and a pinch of salt in medium bowl.
  2. Beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Scrape bowl and add eggs 1 at a time, beating to blend between additions. Scrape bowl and add vanilla. Add graham-cracker mixture in 3 additions, alternating with milk, beginning and ending with graham-cracker mixture.
  3. Divide batter among cupcake liners.
  4. Bake at 350° Fahrenheit for 17-20 minutes or until toothpick comes out clean. Transfer to wire rack to cool.

Make chocolate ganache filling

  1. Place chocolate in medium bowl. Microwave on 30-second intervals until melted. Stir in heavy cream.

Stuff cupcakes with chocolate ganache

  1. Push apple corer about 1 inch into top of each cupcake; remove cake, forming the hole. Fill the hole with chocolate ganache.

Make toasted marshmallow frosting:

  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan filled with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Top with toasted marshmallow frosting:

  1. Fill a piping bag with marshmallow frosting. Snip a 3/4-inch hole in piping bag and pipe a swirl onto each cupcake.*
  2. Use a kitchen torch to “toast” the marshmallow frosting. Alternatively, you could use your broiler but you have to keep a very close eye on them as there is a very fine line between toasted and charred!
  3. Garnish with a piece of Hershey’s chocolate.

Notes

*I previously used a Wilton 1M open star tip, which you can see an example of in the last photo. The one issue I ran into with this look is that it doesn’t toast evenly, but I still think it looks pretty! You can use either technique.