Yes, you read that right, SMORE cupcakes. With all of the camping we’ve been doing, I was inspired to create a smore cupcake. I mean, chocolate and marshmallow, need I say more? These are a little time consuming because of the different components; chocolate cupcakes that are filled and topped with marshmallow frosting then dipped in chocolate ganache and finally sprinkled with graham cracker crumbs. Timely but well worth it. DELICIOUS!  

Cupcake: preheat oven to 350

  • 2 C sugar
  • 1 3/4 C all purpose flour
  • 3/4 C cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 lg eggs (room temperature)
  • 1 C half & half
  • 1/2 C vegetable oil
  • 1/4 C hot coffee
  • 3/4 C boiling water
  • 1 tsp white vinegar
  • 1 TB vanilla

Whisk together the 1st 6 ingredients. Add  eggs, vanilla, vinegar, half & half and oil; beat on medium speed until completely mixed. Add hot coffee and boiling water, mix just until incorporated. Fill lined cupcake pan 3/4 full and bake 15 minutes or until the top of the cake springs back when touched. Let cool. * batter will be runny but they will bake into a super moist cupcake.  With a small melon baller, scoop out center of cupcake. Fill and top with marshmallow frosting then dip in ganache (recipe for both below)

Marshmallow frosting 

  • 8 egg whites 
  • 2 C sugar 
  • 3/4 tsp team of tartar 
  • 1 1/2 tsp vanilla 

Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan of boiling water. Whisk constantly over heat until sugar has dissolved, approximately 5 mins. Remove from the heat and beat with a mixer on high until stiff peaks have formed. Stir in the vanilla extract. 

Chocolate ganache

  • 12 oz semi sweet chocolate chips
  • 1 C heavy whipping Cream

Place both ingredients in heat safe-bowl, over saucepan of boiling water,stir over heat until chocolate begins to melt. Remove from heat and stir constantly until mixture is smooth and creamy.