S’mores Cupcakes Recipe

S’mores Cupcakes Recipe:- Indulge your sweet tooth with these S’mores Cupcakes! With a graham cracker crust, these chocolate cupcakes are incredibly moist, and they are topped with a marshmallow frosting that is extremely light and airy.

S’mores Cupcakes Recipe

Ingredients

CRUST

• 1 1/4 cup (168g) graham cracker crumbs
• 5 tbsp (70g) butter, melted
• 5 tbsp (65g) sugar

CHOCOLATE CUPCAKES

• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) boiling water

MERINGUE MARSHMALLOW FROSTING

• 4 eggs whites
• 1 cup (207g) sugar
• 1/2 tsp cream of tarter
• 1 tsp vanilla extract
• Chocolate sauce
• Graham cracker crumbs

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Instructions

• The oven should be preheated to 325 degrees, and a cupcake pan should be prepared with liners.
• Combine all of the crust ingredients in a small bowl and thoroughly combine them.

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• To fill the bottom of each cupcake liner, press approximately one and a half tablespoons of the mixture.
• Remove the crusts from the oven after seven minutes and set them aside.

• For the cupcakes, put all of the dry ingredients into a large bowl and whisk them together until they are combined.
• After thoroughly combining the dry ingredients, add the egg, buttermilk, and vegetable oil to the mixture.

• Add vanilla to water that is boiling, and then add it to the mixture. Combine thoroughly.
• A little more than half of the batter should be poured into the cupcake pan, and then the cupcakes should be baked at 300 degrees for approximately 17 to 19 minutes.

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• When they are done, take the cupcakes out of the oven and let them cool for approximately five minutes. Once the cupcakes have cooled, remove them from the cupcake tin.
• The meringue frosting should be made while the cupcakes are cooling. Egg whites, sugar, cream of tartar, and vanilla extract should be mixed together in a heat-resistant mixer bowl made of metal.

• Place on top of a saucepan that is filled with water that is simmering (or use a double boiler).
• Whisk continuously until the sugar is dissolved and the whites are warm, which should take about four to six minutes, according to a thermometer reading between 120 and 140 degrees. Take away from the heat.

• To achieve stiff, glossy peaks, beat the mixture with the whisk attachment on low speed for five to seven minutes, gradually increasing the speed until it reaches high speed.
• If desired, put chocolate sauce and graham cracker crumbs on top of the cupcakes that have been topped with frosting that has been piped onto them using an Ateco tip 808.

Nutrition

• Serving Size: 1 cupcake
• Calories: 230
• Sugar: 26.7 g
• Sodium: 143.5 mg
• Fat: 9.6 g
• Carbohydrates: 34.5 g
• Protein: 3.2 g
• Cholesterol: 52.4 mg

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