The ultimate s’mores cupcake is made with graham cracker crust and spiked marshmallow filling. Don’t worry, I didn’t come up with this recipe! Long time followers of my blog know that I am not a baker. While I love to cook, I just can’t bake. I recently stumbled upon this recipe during a Cupcakes and Cocktails cooking class at The Epicurean hotel in Tampa, FL.
When I first started blogging I had high hopes about recipe creation. I won a recipe contest early on in my blogging career so I got a little cocky, only to realize that I suck at baking. It’s true, I couldn’t bake if my life were depending on it.
Lucky for me, I was able to experience a Cupcakes and Cocktails class at The Epicurean in Tampa, FL as part of a hosted stay when I judged the Epic Chef Competition. BTW- how awesome is it to be able to judge a food competition? I’m pretty sure I could die happy now.
You can read all about the Cupcakes and Cocktails class here where I give my honest review about cooking classes. Spoiler alert: I love them.
S’mores Cupcakes with Graham Cracker Crust and Spiked Marshmallow Filling
I promised to share all of the recipes here on my blog with the permission of Beth Luken, the creative genius and owner of Cloud 9 Confections. This particular one was amazing because it was super chocolatey without being too much. The spiked marshmallow filling really made the recipe!
I have to admit that I got tired just typing out all the ingredients and instructions for this cupcake. You may find this recipe on my blog, but I’m more likely to ask Beth to make these for me than attempt it myself.
If you love baking, this is definitely worth a try!
S'mores Cupcakes with Graham Cracker Crust and Spiked Marshmallow Filling
A new spin on s'mores cupcakes with spiked marshmallow filling.
Ingredients
Graham Cracker Crust
- 1 1/3 C graham cracker crumbs
- 5 Tbsp sugar
- 5 Tbsp unsalted butter melted
Cupcakes
- 1/2 C unsweetened cocoa powder
- 3/4 C all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/2 C granulated sugar
- 1/2 C packed light brown sugar
- 1/3 C vegetable oil
- 2 tsp pure vanilla extract
- 1/2 C buttermilk
Marshmallow Filling
- 1/4 C unsalted butter, softened
- 2/3 C marshmallow cream
- 1/2 tsp vanilla extract
- 1 Tbsp heavy cream
- 1 Tbsp whipped vodka
- 3/4-1 C powdered sugar
- 1/4 tsp salt
Milk Chocolate Frosting
- 1 3/4 C powdered sugar
- 1/4 C unsweetened cocoa powder
- 1/2 C unsalted butter, softened
- 2 Tbsp heavy cream
- 1 tsp whipped vodka
- graham cracker crumbs for garnish
Topping
- 14 large marshmallows
Instructions
Graham Cracker Crust
Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 14 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork. Press about 1 1/2 Tbsp of the mixture into the bottom of each cupcake liner and bake 6 minutes, then set aside to cool.
Cupcakes
Raise the oven to 350 degrees.
In the bowl of a stand mixer, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thouroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth
Pour half of the wet ingredients into the dry ingredients then add half of the buttermilk. Mix on low speed.
Repeat with the remaining wet ingredients and buttermilk. Mix until just combined; do not overmix.
Marshmallow Filling
In the bowl of a stand mixer beat the butter, marshmallow cream, vanilla, whipping cream and vodka on medium speed until completely smooth.
Add 3/4 cup powdered sugar and the salt.
Mix at low speed, then increase the speed to high and beat for 1 minute.
If it looks too thin, add 1/4 C more powdered sugar. Refrigerate the filling until ready to use.
Milk Chocolate Frosting
Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
In the bowl of a stand mixer, beat the butter on medium speed until creamy- about 2 minutes.
Gradually add the sifted sugar/ cocoa powder alternating with the heavy cream and vodka. Beat on low speed after each addition.
Once all has been added, beat on high speed until creamy and combined for at least 2 minutes. Set aside until ready to use.
Topping
Turn the oven to the broil setting on low.
Line a baking sheet with foil and line up the marshmallows in rows.
Place on the top rack of the oven and watch until browned. A baking torch can also be used.
Bonus drink recipe:
Boozy hot chocolate
- 2 oz. Bourbon
- 1/2 oz. Kahlua
- Toasted Coconut Rim
- 5 oz. Hot Chocolate
Expect to see this hot chocolate recipe again!
Leave a Reply