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S'mores Cupcakes with Graham Cracker Crust and Spiked Marshmallow Filling

A new spin on s'mores cupcakes with spiked marshmallow filling. 

Course Dessert
Cuisine American
Keyword Cupcakes, marshmallow, smore cupcakes
Servings 14
Author Beth Lukens | Cloud 9 Confections

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

  1. Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 14 cupcake liners and set aside.

  2. 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

  1. Raise the oven to 350 degrees. 

  2. In the bowl of a stand mixer, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thouroughly combined. Set aside. 

  3. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth

  4. Pour half of the wet ingredients into the dry ingredients then add half of the buttermilk. Mix on low speed. 

  5. Repeat with the remaining wet ingredients and buttermilk. Mix until just combined; do not overmix. 

Marshmallow Filling

  1. In the bowl of a stand mixer beat the butter, marshmallow cream, vanilla, whipping cream and vodka on medium speed until completely smooth. 

  2. Add 3/4 cup powdered sugar and the salt. 

  3. Mix at low speed, then increase the speed to high and beat for 1 minute. 

  4. If it looks too thin, add 1/4 C more powdered sugar. Refrigerate the filling until ready to use. 

Milk Chocolate Frosting

  1. Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside. 

  2. In the bowl of a stand mixer, beat the butter on medium speed until creamy- about 2 minutes. 

  3. Gradually add the sifted sugar/ cocoa powder alternating with the heavy cream and vodka. Beat on low speed after each addition.

  4. 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

  1. Turn the oven to the broil setting on low. 

  2. Line a baking sheet with foil and line up the marshmallows in rows.

  3. Place on the top rack of the oven and watch until browned. A baking torch can also be used.